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| Main ingredients | Short grain rice, Pressed rice, Split pigeon peas, Split skinless green gram, Split green gram with skin, Split Bengal gram, Split red lentils, Flax seeds, Fenugreek seeds, Buttermilk, Oil |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 16-18 hours |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup short grain rice
- ½ cup pressed rice (poha)
- ¼ cup split pigeon peas (toovar dal)
- ¼ cup split skinless green gram (dhuli moong dal)
- ¼ cup split green gram with skin (chilkewali moong dal)
- ¼ cup split Bengal gram (chana dal)
- ¼ cup split red lentils (masoor dal)
- 1 tablespoon flax seeds
- 2 teaspoons fenugreek seeds (methi dana)
- 4 cups buttermilk
- Salt to taste
- Onion for greasing
- Oil as required
- Coconut chutney to serve
Method
- Take rice in a bowl, add pressed rice, split pigeon peas, split skinless green gram, split green gram with skin, split Bengal gram, split red lentils, flax seeds and fenugreek seeds, mix and wash for 2-3 times. Add 3 cups buttermilk and soak for 6-8 hours.
- Transfer the mixture into a grinder and grind coarsely.
- Transfer the mixture into a bowl, add 1 cup buttermilk and mix well. Set aside to ferment for 8-10 hours.
- Add salt and mix well.
- Heat a cast iron tawa and grease it with a halved onion dipped in oil. Pour a ladleful of batter and spread it thinly. Drizzle oil all around, cover and cook for 3-4 minutes on medium heat. Flip and cook for 2-3 minutes more. Make more amboli with the remaining batter.
- Place the ambolis on serving plates and serve hot with coconut chutney.
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