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2 cups Rice         
½ cup Urad dal   
Soak rice and dal separately for 4-5 hours. Grind dal and rice separately and then mix both together. Add salt and keep aside 6-8 hours for fermentation in warm place. Heat tava and apply oil finely. Pour one cup of batter and spread lightly. Aamboli should be thick. Cover the tava and allow to cook on mid flame. Now turn aamboli and apply one tsp oil. Allow to cook another side.
Remove from heat. Aamboli is ready.
It can be served with gravy lentils like chana usal, tonak/curry or chutney

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