Amboli is thicker, softer and spongier, cooked usually on one side, unlike a thin crisp dosa.

8–12 hours in a warm kitchen; longer in cold weather.

Amboli

Name: Amboli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Rice, soaked; 0.5 cup Urad dal and methi seeds, soaked; 0.25 cup Poha (to soften); 1 tsp Salt; 3 tbsp Anveshan Wood-Pressed Groundnut Oil

A soft, fermented rice-and-lentil pancake from the Konkan, cooked with Anveshan Wood-Pressed Groundnut Oil — spongy and tangy, a wholesome breakfast.

Time breakdown

Prep Time15 min

Cook Time20 min

Total Time35 min

Ingredients

Rice, soaked
Urad dal and methi seeds, soaked
Poha (to soften)
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Amboli

1
Grind the soaked rice, urad dal, methi and poha to a smooth batter.
2
Add salt and ferment overnight until light and bubbly.
3
Heat a tawa and rub with Anveshan Groundnut Oil.

Tips for the Best Amboli

✓Ferment the batter well — the sponginess comes from the overnight rise.
✓Cook covered so the thick amboli sets through without drying.

Frequently Asked Questions

More about Anveshan Wood-Pressed Groundnut Oil

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