1 1/2 cups
Mix rice flour and salt and sieve. Add oil and then sufficient water to make a batter of thick pouring consistency. Leave aside for an hour. Heat a tawa. Apply a little ghee on it.
Pour one-fourth ladle of batter, spread into thin round shape. Cook on both the sides until light golden brown in colour. Repeat the same with the remaining batter. Serve amboli with milk and jaggery.