- Thick rice (which is used for bhakari)- 500 g
- Split black gram(urad dal)- 50 gm
- Fenugreek seeds (methi dana)- ½ tsp
Store this flour in airtight container. Keep in dry place. Use this for 2-3 months.
- Aamboli flour- 1 cup
- Salt- to taste
- Water- approximately 1+ ¼ cup (required some more or less, batter should be thick than dosa batter, because it become loose or thin after fermentation.)
- Oil- as required
- Combine aamboli flour in a container.
- Add water gradually in a flour. Mix and remove all lumps if any.
- Keep for fermentation in a warm place and let the mixture overnight.
- Next day while preparing, add salt in the batter and stir.
- Heat cast iron griddle or non-stick griddle. Sprinkle and spread little oil. (you can use half onion for spreading oil.)
- Making method is apart from dosa. Pour the batter circular, side of pan to middle of pan.
- Pour little oil at all sides of dosa.
- Cover and cook for 2-3 minutes or till all sides start leaving edges, turn (flip) it and let it cook for another 1 minute. When bottom side turn to golden brown, take it out from the griddle.
- Serve hot with mutton curry or chicken curry also. For vegetarians, it serves with black peas curry or black gram curry.
- It goes well also with green coconut chutney or boiled potato yellow subji.
- You can make batter by other way: Wash all ingredients and soak it for at least 6 hrs.
- Grind it with water and make thick batter like idali batter consistency, let it ferment overnight. Rest of recipe is same as above. But this is not authentic method.
- Store leftover amboli batter in refrigerator with air-tight container for 3-4 days.
- Many people think that "Ghavane", "Dhirade" and "Aamaboli" are same , but it's not true. Refer these recipe also.