Amboli

M uch akin to the Dosa, Ambolya or Amboli (as it is popularly called) is a Malvani delicacy that is made primarily with rice and dal, after soaking and fermenting the lentils for hours, followed by grinding them into a paste. A Konkani delight, Ambolya differs from the ubiquitous Dosa in terms of the type of pulse used in the batter. Rice, chana dal, methi seeds (fenugreek), along with urad dal (split and dehusked black lentils) is mixed with pohe (flattened rice) to make up the batter. As a result of these elements, the mixture is far thicker compared to a Dosa batter. Adding poha to the dish also makes the Amboli pancakes much softer, giving it an almost soft and spongy texture. Hence, Ambolya is served best with spicy, hot curries, since these Indian pancakes soak up all the tasty goodness offered by Konkan curries.

A regular accompaniment to the beloved Kalya Vatanyancha Sambar (Black Peas Curry), Ambolyas are a one-stop solution to a sumptuous midday meal. To make Amboli in a more authentic manner, one could also use a shorter variant of grain. Surti, Kolam, Ambe Mohar, Basmati Tukda or even Indrayani are some versions of the grain that may be used. One of the main reasons that the dish is not popular outside of the Konkan region may be because the influence of Dosa overpowers the Indian subcontinent. Traditionally, the Ambolya is prepared in special cast-iron flat pans or tawas (known as Bidacha Tawa). The way it is made is also unique, as the Bidacha Tawa is gently coated with cooking oil with the help of a coconut husk or an onion before spreading the Ambolya batter on it.