Recipe: Perfect Amboli (rice crepes for gravies)

Delicious, fresh and tasty.

Amboli (rice crepes for gravies). Amboli is very popular in Malvani cuisine. These thin rice crepes like Neer Dosa are good accompaniment for sabzi and curries. Amboli -traditional kokani preparation It is made up of fermented rice and pulses batter.

Amboli (rice crepes for gravies) Amboli is a typical Malvani preparation made with rice batter, soaked and grounded, then left to ferment overnight. 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.

Surprisingly this is an easy recipe just afterward the extra ones. I think the hardest part is to locate the best ingredients consequently you can enjoy the delicious Amboli (rice crepes for gravies) for your lunch with your associates or family. You can have Amboli (rice crepes for gravies) using 6 ingredients and 13 steps. Here is how you cook that.

Ingredients of Amboli (rice crepes for gravies)

  1. You need 4 Cups of Rice.
  2. You need 2 Cups of Split Black Gram/Urad Dal.
  3. It's 1 tablespoon of Methi seeds (Dry fenugreek seeds).
  4. It's to taste of Salt.
  5. Prepare of Oil for coating the pan.
  6. It's of Water to soak the grains.

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! Mix rice flour and salt and sieve. Amboli is very popular in Malvani cuisine.

Amboli (rice crepes for gravies) step by step

  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..

These thin rice crepes like Neer Dosa are good accompaniment for sabzi and curries. Amboli, is a typical Marathi dish. It's soft and fluffy and tastes best when served with chicken curry. Amboli is a great alternative to the usual pav or chapati. This recipe comes straight from my aunt's kitchen in Mumbai.

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