Instant Masala Amboli
Instant Masala Amboli is a quick, delicious, and comforting breakfast recipe. This is a vegan and gluten free dish which can be enjoyed with chutney. It is a staple dish in the Kokan region of Maharashtra.Â
The authentic recipe is made by soaking the rice, urad dal, chana dal, and methi seeds. Later on grind into a smooth batter and ferment it overnight just like South Indian dosa batter. The ratio of amboli is different than the dosa batter though.Â
Another method is by washing the ingredients, sun drying them, and grinding them into a fine flour. This method is very convenient as you can store the flour for 2-3 months in an airtight container and use it whenever you need it for a quick meal fix. Â
My version of making the masala amboli is very quicker and easier than both of the methods mentioned above. The batter is made by simply mixing the rice flour, rava, besan, and a pinch of methi powder. Some Indian spices, garlic, and coriander leaves are added for the flavoring.Â
It can be made in a very short time for a quick breakfast or as an after school snack. It tastes absolutely heavenly on its own or with some dry peanut chutney or green coconut chutney. You can simply add some melted ghee to enhance the flavors of masala amboli. You can make this dish oil free as well for a healthier meal option.
Table of Contents
Ingredients
- Rice flour
- Rava
- Besan
- Methi powder
- Asafoetida
- Turmeric powder
- Red chili powder
- Carom seeds
- Garlic cloves
- Coriander leaves
- Salt
- Oil
Instant Masala Amboli Step By Step Recipe
In a mixing bowl, mix together the rice flour, rava, besan, and methi powder.
Crush some carom seeds between your palms and transfer them to the mixing bowl.
Add the remaining spices and some salt.
Now add crushed garlic and coriander leaves.
Add 1 1/4 cup water little at a time and make a lump free batter by mixing it with a whisk. Let the batter sit for 7-10 minutes.Â
Meanwhile, heat the non-stick skillet on a medium high. Once it becomes hot, reduce the heat to medium.
Mix the batter with the ladle and spread the batter in a circle on the skillet to form a circular shape.Â
Cover the pan with a lid and let it cook for a minute.
Remove the cover and wait for 10 seconds before flipping the amboli. Slowly lift the edges and flip it. If you notice, it is sticking to the pan, wait for another 10 seconds.
Sprinkle a few drops of oil to the amboli and let it cook for another minute until the edges turn slightly brown and crispy.
Follow the same steps until you will finish the batter.
Serve them hot with some melted ghee and chutney if you like.
Tips For Making Instant Masala Amboli
- Let the batter sit for 7-10 minutes before making the amboli for the crispy texture.
- Heat the pan properly before spreading the batter to the pan or it will stick to the pan.
- Do not flip the amboli immediately after you remove the lid, it might break apart or stick to the pan.
Variations
- Skip adding methi powder to the batter.
- Add cumin seeds instead of carom seed to the mixture.
- You can add some freshly crushed green chillies to the batter instead of red chili powder.
- Make masala amboli by simply skipping the oil in the recipe.
How To Store Instant Masala Amboli?
Save the leftover batter in the refrigerator in an airtight container for about 2 days. Let the batter come to a room temperature before making them. You can heat the cold batter in a microwave safe bowl for about 15-20 seconds before making them.
It can stay good for about 6 hours on a countertop.
Store them for about 4 days in the refrigerator in an airtight container. Reheat the amboli in a microwave safe plate for about 15-20 seconds. You can reheat the amboli on a hot skillet from both the sides before serving.
How To Serve Instant Masala Amboli?
Masala amboli taste the best when it is hot and fresh with some melted ghee.
Serve it with some dry peanut chutney, green chili pickle and ghee, or green coconut chutney.Â
DID YOU LIKE THIS RECIPE?
If you’ve tried the Instant Masala Amboli recipe then don’t forget to rate it.
I will love to hear from you!
Recipe Card
Instant Masala Amboli
Ingredients
- 1/2 cup Rice flour
- 2 tbsp Rava
- 1 tbsp Besan
- 1 pinch Methi powder *optional
- 1/8 tsp Asafoetida
- 1/8 tsp Turmeric
- 1/4 tsp Red chili powder
- 1/4 tsp Carom seeds
- 2 Garlic cloves
- 1 tbsp Coriander leaves
- 1/2 tsp Salt or as required
- 2 tsp Oil
Instructions
- In a mixing bowl, mix together the rice flour, rava, besan, and methi powder.
- Crush some carom seeds between your palms and transfer them to the mixing bowl.
- Add the remaining spices and some salt.
- Now add crushed garlic and coriander leaves.
- Add 1 1/4 cup water little at a time and make a lump free batter by mixing it with a whisk. Let the batter sit for 7-10 minutes.
- Meanwhile, heat the non-stick skillet on a medium high. Once it becomes hot, reduce the heat to medium.
- Mix the batter with the ladle and spread the batter in a circle on the skillet to form a circular shape.
- Cover the pan with a lid and let the amboli cook for a minute.
- Remove the cover and wait for 10 seconds before flipping the amboli. Slowly lift the edges and flip it. If you notice, it is sticking to the pan, wait for another 10 seconds.
- Sprinkle a few drops of oil to the amboli and let it cook for another minute until the edges turn slightly brown and crispy.
- Follow the same steps until you will finish the batter.
- Serve them hot with some melted ghee and chutney if you like.
Notes
- Let the batter sit for 7-10 minutes before making the amboli for the crispy texture.Â
- Heat the pan properly before spreading the batter to the pan or the amboli will stick to the pan.Â
- Do not flip the amboli immediately after you remove the lid, it might break apart or stick to the pan.
FOLLOW ME
Facebook|Instagram|Pinterest
Did you try this recipe?
Follow @lifeisforfoodblog on Instagram, snap a photo, and tag it #lifeisforfoodblog
I love to know what you are making!