This is a traditional malvani dish, commonly made in every malvani house.Like ghavan these can also be had with almost everything…like chicken curry, egg curry,vegetables,chatni but the best accompaniment is kala vatana sambar(black peas gravy) ….
1 cup Urad dal(skinless split black gram)
3 cup Rice.
2 tsp methi seeds.
Salt to taste.
Start a night before.Add methi to urad dal.Soak urad dal and rice in water seperately for 10 to 12 hours.
Grind urad dal and rice to fine paste.Mix together.Add salt.
Keep for fermentation.(Batter will rise in size,once fermented)
Usually a special griddle called Bhide is used to make these,but same can be made on a non stick pan also.
Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil can also be used.
Heat the griddle on high heat,stir and pour the batter spreading on the griddle in a circular motion.(from center of the griddle ).
Cover and cook on slow flame,turn it to cook on other side.
Repeat the process to make another amboli.
Serve hot with accompaniment of your choice.
Tip:Any variant of rice can be used.I have used ukde tandool(Boiled rice).
Happy Cooking !!!