Tuesday, 11 November 2014

Maharashtrian Spongy Dosa ~ Aamboli

"Aamboli"  is fluffy, spongy soft Maharashtrian style dosa. This is not crispy like dosa. This is a traditional malwani/kokani dish, and these can also be had with almost everything like chicken-mutton curry, veggie curry, chutney like ghavan.



हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Aamboli flour:
  • Thick rice (which is used for bhakari)- 500 g
  • Split black gram(urad dal)- 50 gm
  • Fenugreek seeds (methi dana)- ½ tsp
Combine and grind into a coarse powder from a flour mill.
Store this flour in airtight container. Keep in dry place. Use this for 2-3 months. 

Ingredients:
  • 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

Method:
  • 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.


Notes:  
  • 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.

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