Tuesday, May 21, 2013

Amboli/Goan thick dosa

2 cups Rice         
½ cup Urad dal   
  • Soak rice and dal separately for 4-5 hours.
  •  Grind dal and rice separately and then mix both together. 
  • Add salt and keep aside 6-8 hours for fermentation in warm place. 
  • Heat tava and apply oil finely. Pour one cup of batter and spread lightly.
  •  Aamboli should be thick. 
  • Cover the tava and allow to cook on mid flame. Now turn aamboli and apply one tsp oil. Allow to cook another side.
  • Remove from heat. Aamboli is ready.
  • It can be served with gravy lentils like chana usal, tonak/curry or chutney

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