Maharashtrian Vegetable Amboli Recipe (Savory Lentil Pancake Topped with Vegetables)
Maharashtrian Vegetable Amboli is a flavorful and nutritious dish, perfect for a hearty breakfast. Made with a blend of soaked brown rice, urad dal (split black gram), fenugreek seeds, and red poha (flattened rice), this dish offers a delightful combination of textures. The pancakes are topped with colorful vegetables like red bell pepper, steamed corn, and fresh coriander, making each bite not only nutritious but visually appealing as well. Amboli is typically served with chutneys, like high-protein peanut chutney or spicy red chilli coconut chutney, for a complete and fulfilling meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown Rice | 1 cup (soaked for 6-7 hours) |
| White Urad Dal (Split, without skin) | 1/4 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon (soaked for 6-7 hours) |
| Red Poha (Flattened Red Rice) | 3 tablespoons (soaked for 6-7 hours) |
| Sunflower Oil or Ghee | For cooking |
| Salt | To taste |
| Red Bell Pepper (Capsicum) | 1, chopped |
| Del Monte Whole Corn Kernels | 1 cup (steamed and drained) |
| Coriander (Dhania) Leaves | 1 bunch |
| Cajun Spice Mix or Chutney Podi | For sprinkling on top |
Preparation Time
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 6 hours (soaking) + Overnight fermentation | 20 minutes | 6 hours and 20 minutes | 6 servings |
Cuisine
| Cuisine | Course | Diet |
|---|---|---|
| Maharashtrian | Indian Breakfast | Vegetarian |
Instructions
Preparing the Batter
-
Grind the Urad Dal and Methi Seeds:
Begin by grinding the soaked urad dal and fenugreek seeds in a blender or food processor. Add just enough water to form a smooth paste. Ensure the mixture is not too runny. -
-
Grind the Rice and Poha:
In a separate blender, grind the soaked brown rice and red poha (flattened rice). Similarly, add water sparingly to make a smooth, thick paste. This will form the base of your batter. -
Mix the Batters:
Combine both batters—the urad dal and methi mixture with the rice and poha paste—until well combined. Transfer this mixture to a large vessel, leaving enough room for it to rise during fermentation. -
Ferment the Batter:
Cover the vessel and set it aside in a warm place for 6-8 hours or overnight to ferment. The batter should rise and become slightly airy. The fermentation is key to achieving the characteristic texture and flavor of Amboli.
Cooking the Amboli Pancakes
-
Prepare the Cooking Surface:
Heat a tava or large skillet on medium heat. Once hot, lightly grease the surface with a bit of sunflower oil or ghee. -
Cook the Amboli Pancakes:
Stir the batter and add salt to taste. If the batter is too thick, add a little water to achieve a consistency similar to dosa batter—thick but pourable. Pour a ladle full of batter onto the skillet and spread it into a thick pancake, about the size of a regular pancake. -
Add the Toppings:
As the pancake starts to cook on the first side, sprinkle chopped red bell pepper, steamed corn kernels, and fresh coriander leaves on top of the pancake. Allow the vegetables to cook gently with the batter. -
Flip and Cook:
Once the bottom of the pancake turns golden brown and crispy, carefully flip it over using a spatula. Let it cook on the other side for about 1 minute, or until it is evenly browned and the vegetables are cooked through. -
Serving the Amboli:
Once the vegetables are cooked and the pancake is golden and crispy, remove it from the skillet. Serve the Maharashtrian Vegetable Amboli hot with a side of chutneys such as high-protein peanut chutney or spicy red chilli coconut chutney for an extra burst of flavor.
Tips and Variations
- Fermentation Time: Depending on the weather and the warmth of the kitchen, the fermentation time may vary. In colder weather, you can use a warm oven to help the batter ferment better.
- Toppings: Feel free to experiment with other vegetables like onions, tomatoes, or grated carrots for added flavor and color.
- Chutneys: Pair the Amboli with a chutney of your choice. A tangy tamarind chutney or coconut chutney works wonderfully with this dish.
- Gluten-Free Option: This recipe is naturally gluten-free, making it a great choice for those following a gluten-free diet.
Maharashtrian Vegetable Amboli is a unique and wholesome breakfast option that brings together the goodness of fermented lentil and rice batter with the vibrant flavors of vegetables. Perfect for starting your day on a nutritious note, it offers a perfect balance of protein, fiber, and healthy fats when paired with chutney.
