A desi, Maharashtrian pancake in all its glory. It’s yum too!
AMBOLI
Ingredients
1 cup rice, soaked for 4-5 hours and drained
½ cup split skinless black gram (urad dal), soaked for 4-5 hours and drained
2 tbsps split skinless Bengal gram (chana dal), soaked for 4-5 hours and drained
½ cup cooked rice
½ tsp fenugreek seeds (methi dana), soaked for 4-5 hours and drained
Salt to taste
Oil for drizzling
Chicken curry to serve
Method
1. In a blender jar, add soaked rice, soaked urad dal, soaked chana dal, cooked rice, fenugreek seeds and 1 cup water and blend till smooth. Transfer into a large bowl and allow to ferment for 8-10 hours.
2. Add salt in the fermented batter and mix well. Add ¾ cup water and mix till well combined.
3. Heat a cast iron pan, drizzle a little oil and pour 1½ ladleful of the batter and spread it lightly. Drizzle a little oil on the sides, cover and cook for 1-2 minutes. Flip and cook the other side for 1 minute.
4. Serve hot with chicken curry.
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