Tikhat Amboli is a variation to the basic amboli / rice based pancake recipe that can be served for breakfast or even brunch. Left over amboli batter can also be used to make it, hence I’m posting this recipe as a separate post.

RECIPE :
Ingredients

• 2 cups rice
• 1 cup split black gram (urad dal)
• 1/2 tsp methi( fenugreek) seeds
• Salt to taste
• Oil for shallow frying

To be added to the batter

• 1 big onion very finely chopped
• 2 tsp very finely chopped ginger
• 3 tbsp very finely chopped coriander leaves
• 4 green chillies finely chopped

METHOD :
Wash urad dal, rice separately till water runs clear.Soak fenugreek seeds and rice together and urad dal separately in water for about 5  hours. Drain the water and grind rice and urad dal separately adding little water to a smooth batter. In a large container mix both the batters well, add salt and set aside overnight or for 8 hours  to ferment in a warm place.
After 8 hours mix the batter well. Add a little water if required. Add finely chopped onion, ginger, green chillies and coriander leaves to the batter. Mix the batter well. The batter should be of thick dropping consistency.
Smear a thin even coat of oil on an iron tawa/griddle using a halved onion or potato dipped in oil. Heat the iron tawa/griddle. When water is sprinkled on it the tawa should sizzle, this indicates the tawa is hot enough to shallow fry the ambolis.
Keeping the flame inbetween low and medium, with a ladle pour the batter on the tawa and spread it in a circular motion till it is equally thick on all sides. Cover with a steam release lid and cook for about 3 minutes till the underside is golden. Flip over, leave oil from the sides and cook uncovered till golden underside too.
Serve hot with chutney of your choice.

NOTE :
You can prepare ambolis using a nonstick tawa too but for perfect texture and taste use an iron or cast iron tawa, though it requires a little extra oil.
Tastes best when served hot.

TIP :
You can use any variety of rice, but you get best results with short grained rice. I usually use kolam variety of rice or Sona masoori or dosa rice.
The rice used should be old / juna tandool for perfect texture.
The porous texture that you can see depends on how well the batter is fermented. Fermentation time varies as per climatic conditions and season.

Coconut Coriander Chutney
Coconut chutney is a simple recipe that’s tangy and spicy and goes well with ambolis,appe, dosas,idlis.

RECIPE :
Ingredients

• 1 cup grated coconut
• A piece of tamarind
• 1/4th” piece of ginger
• 2 to 3 green chillies(adjust to taste)
• Salt to taste
• 5 to 6 sprigs of coriander leaves
• A pinch of asafoetida

For tempering

• 1 1/2 tsp oil
• 1/4th tsp mustard seeds
• A pinch of asafoetida
• 1 dry red chilly cut into pieces
• 3 to 4 curry leaves

METHOD:
Grind coconut, asafoetida, green chillies, ginger, tamarind, salt, coriander leaves along with little water to a smooth paste. Transfer to a serving bowl. In a seasoning pan, heat oil add mustard seeds.
When they splutter add asafoetida, dry red chilli and curry leaves and pour this seasoning over the chutney.
Serve this chutney with Appe, ambolis, dosas, set dosas, pancakes etc.