Spongy And Soft Aamboli.

Spongy And Soft Aamboli.

Preparation Time 15 Minutes

Resting Time 5 Hours

Fermentation Time 8 Hours

Cooking Time ½ Hours

Total Time 14 Hours

Servings: 4 people

Type of Recipe: Breakfast

Author: Asmi Kadam


  • 2 cup normal rice (Any type of rice)
  • 1 cup split black gram lentils ( Urad Dal )
  • 2 tablespoons Split Chickpea ( Chana Dal )
  • ½ teaspoon Fenugreek Seeds ( Methi Seeds)
  • 1 Tablespoon Coriander Seeds
  • 1 cup boiled/ cooked rice
  • 1 glass Water
  • Salt
  • 1 small size Onion
  • Oil/ ghee.


Wash the rice in running water and soak the rice in the water.

Same way wash split black gram lentils, split Chickpea and soak in another pot. Add ½ teaspoon Fenugreek seeds and 1 Tablespoon coriander seeds in to the lentils. Soaked rice and Dal for at least 5 to 6 hours.

After 6 hours grind them together with cooked rice. Use very little water for grinding. Don’t use much water for grinding. Grind all the ingredients till become a smooth paste. Now transfer the aamboli batter in a large container mix it well. The final batter should not be very thick or watery. Cover the container with plate and keep it in room temperature for minimum 8 hours.

Note: Fermentation process is totally depends on the season and the temperature. Usually in hot season batter can easily fermented but in cold season it will take time.

In hot season you add the salt in the batter before you making a aamboli.

In rainy season or winter season add the salt after grinding of batter. Keep for fermentation.

After 8 to 10 hours batter is ready for aamboli. Mix the batter with the spoon, add water for perfect consistency. Then add salt into the batter and mix well.

Maharashtrian family using BHIDA for making aamboli.  Bhida is like cast iron tava. If you don’t have this tava you can also make this aamboli on an any non-stick pan.

Heat a bhida or (any non-stick pan) on a medium flame. When the bhida is hot enough, add few drops of oil. Rub well with kitchen tissues until the oil is observed. Also for this process, you may use the small onion for greasing the oil.

Stir the batter in the bowl and pour a ladle full of batter in the centre of the pan. Spread it evenly in a circular shape. Spread it immediately. Keep the medium size of aamboli and not too thick or thin. Drizzled oil/ghee as per your taste. Allow to cook on medium high flame until aamboli gets golden. When the edges came up turn the aamboli from another side.

If you are unable to spread the batter because it stuck on the pan, this means either pan is too hot or the batter is so thick. Reduce the flame and cool down the pan slightly. Then you can start for making aamboli. And if batter is thick you add little water to bring a correct consistency.

Make more aamboli with remaining batter. And served hot and spongy aamboli with coconut chutney or usal.


Thank you.

Have a wonderful day.

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