Soft and Spongy Amboli Pancakes

Amboli sit in the same family as dosa and idli, but they are thicker, softer and a little more forgiving. The batter is a simple pairing of soaked rice and white urad dal, with a pinch of fenugreek seeds added for their slightly bitter, nutty note. Most of the work happens while you sleep. Once the batter has rested overnight, it develops a gentle tang and a bubbly, aerated texture that gives each pancake its spongy middle.

The urad dal is the ingredient worth paying attention to. Urad is a small black lentil, and when it is skinned and split it turns creamy white. Ground into a paste, it is naturally rich in protein and it is what makes the batter stretch and rise. Rice gives body and a clean, neutral base. Fenugreek seeds are strong, so a teaspoon for this quantity of batter is plenty. If you have ever wondered why the paste from the dal looks so fluffy, that is the air whipped in during blending, and it is one reason the fermentation works so well.

A few things I have learned from making these at home. Keep the batter somewhere warm, not hot, because a cool kitchen can leave it flat and sour without much rise. The consistency matters more than the exact amount of water. It should pour like thick cream and sit in a round when you spread it with the ladle. Do not over-oil the pan, but do not skip the drizzle either, since the oil around the edge is what gives the amboli a crisp, golden rim. Cover the pan while it cooks so the top sets without you needing to flip it too early.

Leftover batter keeps in the fridge for a few days and actually tastes better on the second day. Let it come to room temperature before you cook with it, and loosen it with a splash of water. Cooked amboli are best eaten straight away, but any leftovers can be wrapped and warmed briefly on a dry pan.

For serving, I like them with a bowl of plain yoghurt, a fresh coconut chutney or a spoonful of tangy tomato chutney. A simple vegetable sabzi on the side turns them into a proper meal. If you want to build a fuller spread, these pair naturally with a South Indian Raw Banana Dry Curry, and a bowl of Soft Dahi Vada with Oats and Moong Dal makes a lively addition for guests. If you like the idea of other fermented griddle breads, the Golden Oats Appe with Spring Onions is a good one to try next.