Maharashtra Amboli Fermented Rice Pancake Konkan

Method

1. 1

   Grind the batter: Drain the soaked rice and urad dal with fenugreek. Add the cooked rice. Grind together, adding water gradually, to a smooth, flowing batter — slightly thicker than dosa batter.

2. 2

   Ferment overnight: Transfer batter to a large vessel (it will expand). Cover and rest at room temperature 8 to 12 hours. In warmer weather it ferments faster.

3. 3

   Check the fermentation: The batter should be visibly risen, bubbly and smell pleasantly sour. If not sufficiently fermented, rest 2 more hours.

4. 4

   Add salt: Add salt just before making — adding salt too early slows fermentation.

5. 5

   Heat the griddle: Heat a flat griddle on medium-low. Apply a few drops of oil and spread with a cloth.

6. 6

   Pour the batter: Pour a large ladle of batter onto the griddle. The amboli batter is thicker than dosa — do not spread it. It will form a thick, irregular round naturally.

7. 7

   Cover and cook: Cover the griddle with a lid. Cook on medium-low heat for 3 to 4 minutes until the surface changes from wet and shiny to set and dry with small holes forming.

8. 8

   Do not flip: Unlike a dosa, amboli is cooked only on one side and served with the smooth bottom side up.

9. 9

   Remove: Slide off the griddle with a flat spatula.

10. 10

    Serve: Serve immediately with coconut chutney, shengdana chutney or with a bowl of fish curry or chicken rassa for dipping.

11. 11

    Note: Amboli is the traditional rice pancake of the Konkan coast and the Saraswat Brahmin community of coastal Maharashtra — a community of fisherfolk and traders whose food culture bridges the Konkan and Karnataka traditions. The amboli is softer, thicker and more sour than a dosa due to the addition of cooked rice to the batter which enhances fermentation and sourness. It is a specifically coastal preparation — the interior Maharashtra communities eat bhakri rather than amboli.