This recipe is the Maharashtrian counterpart of the South-indian dosa. It comes from the western costal region of Maharashtra. My mom makes this in the month of “shravan” which falls in end July or August. I have never tried it but I thought of sharing this recipe with you all.
Ingredients- 1kg of rice, 1/2 kg or Urid flour, 1/2 cup of chana dal, 1/2 cup of wheat flour, 1/4 cup of methi ( fenugreek seeds) salt to taste.
First wash the rice & dry it indoors & then grind it in to a fine paste. The chana dal should also be soaked & then ground. Then combine all the ingredients, add sufficient quantity of water to make a thick batter like consistency & let if ferment overnight. Pour it in a metal vessel , cover it & keep the vessel in a warm place. If the batter comes up the next day that means it has fermented well. Heat up a pan or griddle & spread the batter for a thickness similar to that of “adai dosas ” or “pancakes”. Spread some oil around it so that it doesn’t stick to the pan. The ambolis are ready to eat when the bottom side turns golden brown.
One can eat this with any veggie or curry or even with Rice kheer. This is one of my favourite dishes. Thought the process & few ingredients are similar to that of Dosa it tastes different.