Amboli is Neer Dosa’s Maharashtrian cousin; these rice flour crepes are very popular in Konkan region. Ghavane is another name for amboli. In Malvani cuisine, it’s served along with kalya vatanyachi (black peas) usal, chicken or fish curry. I love the spongy texture of amboli. Aai never made amboli at home but one of her friends who was from Malvan used to get this at our place sometimes along with coconut chutney. Since then I have been fascinated by this amboli, but I finally tried this amboli recipe only recently….some 5-6 months back.
I remember, I was super thrilled and pleased with myself when I first made amboli and got all these holes on the surface. Amboli can be had at lunch as an accompaniment with sabzi or curry. It can also be had for breakfast or as an evening snack with a nice pickle or chutney. It’s something even toddlers and younger kids will enjoy. So this amboli is a super versatile dish. You can serve it with red chili chutney and green chutney on Independence Day or Republic Day, to get the tricolor effect. Do let me know how you liked this ghavane / amboli recipe. I would love to hear from you. 🙂
How to make ghavane? (Amboli recipe video)
Easy Ghavane / Amboli recipe. Amboli is very popular in Malvani cuisine. These thin rice crepes like Neer Dosa are good accompaniment for sabzi and curries.
- 1 cup rice flour
- Approx. 1 cup water
- 1/4th tsp jeera powder (optional)
- Homemade ghee (or oil)
- Add rice flour in a mixing bowl and go on adding little water to it till you achieve thin, pouring consistency. Mix using a whisk to ensure no lumps remain in the batter.
- Heat a non-stick tava and then grease it with little ghee or oil when it's hot. (The tava must be properly heated to get the spongy texture of amboli.)
- Pour the batter on the tava in a circular shape. (You can use a laddle or a small bowl for pouring.)
- Cover and cook for a couple of minutes and then take off the cover.
- Flip over the amboli when the edges start to curl up, and the amboli looks cooked from one side.
- Cook the other side for a couple of minutes and then transfer the cooked amboli onto a plate.
- Repeat the same process for the rest of the batter.
- Jeera powder is not added in the traditional amboli recipe, you can omit it if you like.
- If you want to make bigger sized amboli, use a small tava and pour the batter such that it covers the entire tava.
- Don't flatten the batter after pouring it on the tava like you would for a dosa.
- Add less water if you want thick amboli.