Rice Amboli

Time 20 min

Ingredients

Rice 1 cup

Blak gram / urad daal 1/4 cup

Poha 1/2 cup

Cumin seeds 1/2 tsp

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

At the time of making amboli, to the batter add cumin seeds, asafoetida. Make amboli using non stick pan. Serve hot with coconut or any other chutney. It also taste great with kala vatana rassa.