Amboli (rice crepes for gravies)
Amboli (rice crepes for gravies)

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, amboli (rice crepes for gravies). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Amboli is very popular in Malvani cuisine. These thin rice crepes like Neer Dosa are good accompaniment for sabzi and curries. It is basically a rice pancake somewhat like neer dosa.

Amboli (rice crepes for gravies) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Amboli (rice crepes for gravies) is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have amboli (rice crepes for gravies) using 6 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Amboli (rice crepes for gravies):
  1. Make ready 4 Cups Rice
  2. Make ready 2 Cups Split Black Gram/Urad Dal
  3. Prepare 1 tablespoon Methi seeds (Dry fenugreek seeds)
  4. Prepare to taste Salt
  5. Get Oil for coating the pan
  6. Get Water to soak the grains

Amboli is a thicker version of Dosa that is made with fermented rice batter. The difference lies in the Dals or lentils that goes into this batter preparation. Hindi: chawal How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away!

Instructions to make Amboli (rice crepes for gravies):
  1. Mix together rice and methi seeds. Soak in sufficient water.
  2. Soak the urad dal separately
  3. Let both the grains soak well for 6-8 hours
  4. Post soaking time, using a little water, grind the rice and urad dal together into a smooth batter
  5. The consistency of the batter should be similar to that of pancake batter, a little more thicker.
  6. Keep the batter in a warm place in a bowl/container with some space to leave on top to ferment overnight
  7. Add salt to taste the next morning and mix well
  8. Heat 1 teaspoon oil on a non stick pan and wipe it off carefully(just like you prep a pan for making a Dosa)
  9. Pour a ladle full of batter on the pan and spread slightly to create a thin sheet of batter over the pan
  10. Cook covered for two minutes on side
  11. When it starts turning golden brown at the bottom, gently flip and cook on other side uncovered for two more minutes
  12. Remove from heat and serve hot with desired curries/coconut chutnies.
  13. My tip:during fermentation, the batter rise in volume and may spill if the container is exactly good for the batter. Hence choose a bigger container to ferment the batter.

Mix rice flour and salt and sieve. Add oil and then sufficient water to make a batter of thick pouring consistency. Start your day off right with an authentic Maharashtrian delicacy Amboli - आंबोळी which goes perfectly with hot masala tea and mint coconut chutney. The process to prepare this dish is a little tedious but the taste worth your time. Watch and learn how to make Amboli.

So that’s going to wrap this up with this special food amboli (rice crepes for gravies) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!