Amboli/ Tandalyachya Ambolya (a Traditional Maharashtrian Bread)

Amboli, is a typical Marathi dish. It's soft and fluffy and tastes best when served with chicken curry. Amboli is a great alternative to the usual pav or chapati. This recipe comes straight from my aunt's kitchen in Mumbai. To watch the full video on "How to Make Amboli" click on the link on the right hand side under Credits.

Rice - 4 Cups
Urad Dal - 2 Cups
Methi seeds (Dry fenugreek seeds)- 1 Tbsp
Salt to taste
Oil for coating the pan
Water to soak the grains
Mix together rice and meth seeds. Soak in sufficient water.
Soak the urad dal separately
Let both the grains soak well overnight
Next morning, using a little water, grind the rice and urad dal together into a smooth batter
The consistency of the batter should be similar to that of pancake batter, a little more thicker.
Add salt to taste (About 1/2 tsp)
Coat the pan with 1 tsp oil, when hot, pour a ladle full of batter on the pan
Spread it slightly like a dosa but do not press.
Cook covered for two minutes on side
When it starts turning golden brown at the bottom, gently flip and cook on other side uncovered for two more minutes
Remove from heat and serve hot with chicken curry
Amboli is usually eaten with coconut chutney for breakfast. But it can also be served with any dal or chicken curry