Maharashtrian Vegetable Amboli Recipe (Savory Lentil Pancake Topped With Vegetables)
An authentic Maharashtrian breakfast recipe
Maharashtrian Vegetable Amboli Recipe is a thick, soft, fluffy pancake made of rice and lentils soaked and ground into a fermented batter. This is a typical regional dish from coastal Maharashtra, usually served with chutney for breakfast. With the addition of multiple meals, it could also make a healthy snack or meal. This recipe uses the healthier alternatives, brown rice and red poha, instead of the refined/polished variants, to increase the fibre and health quotient.
You may also want to try some of these other Indian pancakes which make excellent breakfasts, like:
For the Amboli batter
- 1 cup Brown Rice , soaked in water for 6-7 hours
- 1/4 cup White Urad Dal (Split) , without skin, soaked in water for 6-7 hours
- 1 teaspoon Methi Seeds (Fenugreek Seeds) , soaked in water for 6-7 hours
- 3 tablespoons Red Poha (Flattened Red Rice) , soaked in water for 6-7 hours
- Cooking oil , or ghee for cooking
- Salt , to taste For the topping
- 1 Red Bell pepper (Capsicum) , chopped
- 1 cup Del Monte Whole Corn Kernels , steamed and drained
- Coriander (Dhania) Leaves , 1 bunch, chopped
- Cajun spice mix , or Chutney Podi for sprinkling on top
How to make Maharashtrian Vegetable Amboli Recipe (Savory Lentil Pancake Topped With Vegetables)
To begin making the Maharashtrian Vegetable Amboli Recipe grind the urad dal along with the fenugreek seeds with just enough water required to make a smooth paste.
Grind the brown rice along with the Poha, similarly, with just enough water required to make a smooth paste.
Mix the batters together, till well combined. place them in a large vessel, with enough space for it to ferment and rise.
Cover and set aside in a warm place to ferment overnight.
When you are ready to make the Amboli, add salt and mix well. Adjust the consistency by adding water if required to make a thick batter that is not runny, but pourable and spreadable, like a dosa batter.
Place a skillet/tava on the heat and warm it up.
Pour of ladle full of the Amboli batter and spread to make a thick pancake. Drizzle oil or ghee on the sides and allow it to cook on one side.
Sprinkle the red pepper, corn and coriander on top of the pancake. Cook on medium heat till the bottom is browned.
Carefully flip and cook on the other side for a minute.
When the vegetables are cooked along with the amboli, take it off the skillet and serve hot.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.