Maharashtrian Vegetable Amboli Recipe
Savory Lentil Pancake Topped with Fresh Vegetables
Introduction:
The Maharashtrian Vegetable Amboli is a delightful and nutritious savory pancake that has its roots in the coastal region of Maharashtra. This traditional dish is often enjoyed as a hearty breakfast, but with its rich flavors and healthy ingredients, it can also double up as a satisfying snack or a light meal. Amboli is made from a fermented batter of rice and lentils, giving it a soft, thick texture. The recipe featured here uses wholesome brown rice and red poha (flattened red rice), making it a fiber-packed, healthier alternative to the usual refined grains. The addition of vegetables and spices makes it a flavorful and well-rounded dish, perfect when paired with chutneys for a truly satisfying experience.
Ingredients:
For the Amboli Batter:
| Ingredient | Quantity |
|---|---|
| Brown Rice (soaked for 6-7 hours) | 1 cup |
| White Urad Dal (Split, soaked for 6-7 hours) | 1/4 cup |
| Methi Seeds (Fenugreek Seeds, soaked for 6-7 hours) | 1 teaspoon |
| Red Poha (Flattened Red Rice, soaked for 6-7 hours) | 3 tablespoons |
| Oil or Ghee (for cooking) | As needed |
| Salt | To taste |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum, chopped) | 1 |
| Del Monte Whole Corn Kernels (steamed and drained) | 1 cup |
| Coriander (Dhania) Leaves (chopped) | 1 bunch |
| Cajun Spice Mix or Chutney Podi | For sprinkling on top |
Preparation Time: 6 hours (for soaking) + 360 minutes (for fermentation)
Cooking Time: 20 minutes
Serves: 4-6
Instructions:
Step 1: Prepare the Amboli Batter
- Begin by grinding the White Urad Dal (split) and Methi Seeds (fenugreek) together with just enough water to form a smooth paste. Use a blender or wet stone grinder for best results.
- In a separate bowl, grind the Brown Rice and Red Poha with enough water to create a smooth and consistent batter. Again, make sure the consistency is neither too thick nor too runny.
- Once both the rice-poha and dal mixtures are prepared, combine them thoroughly in a large mixing vessel. Stir well until the batters are evenly mixed.
- Cover the bowl and place it in a warm, undisturbed area for fermentation. Allow it to ferment overnight (or for about 8-10 hours). This step is crucial as it helps develop the signature soft texture of the Amboli.
Step 2: Prepare the Pancake Base
- After the fermentation time has passed, the batter should have risen and become airy. Stir it gently and add salt to taste.
- If the batter appears too thick after fermentation, adjust the consistency by adding a small amount of water until it reaches a thick yet spreadable consistency—similar to dosa batter. The batter should be pourable but not runny.
- Heat a skillet or tava over medium heat and lightly grease it with a bit of oil or ghee.
Step 3: Cook the Amboli
- Once the skillet is hot, pour a ladleful of the Amboli batter onto the center of the pan. Use the back of the ladle to spread it out into a thick, round pancake. Aim for a pancake that’s not too thin to maintain the fluffy texture.
- Drizzle a little oil or ghee around the edges of the pancake and allow it to cook on one side until the bottom turns golden brown and crispy (about 2-3 minutes).
- While the Amboli is cooking, prepare your vegetable topping. Scatter chopped Red Bell Pepper (Capsicum), Del Monte Whole Corn Kernels, and freshly chopped Coriander (Dhania) Leaves evenly over the cooking pancake.
- Sprinkle a bit of Cajun spice mix or Chutney Podi (for an extra kick of flavor) on top of the vegetables.
Step 4: Flip and Finish
- Once the bottom of the Amboli is cooked and golden, carefully flip the pancake using a spatula. Let the other side cook for another 1-2 minutes until lightly browned and the vegetables are slightly tender.
- Once both sides are cooked, remove the Amboli from the pan and place it on a serving platter.
Step 5: Serve
- Serve the Maharashtrian Vegetable Amboli hot, accompanied by a flavorful chutney. For a protein-packed addition, try pairing it with High Protein Peanut Chutney or a zesty Red Chilli Coconut Chutney.
- This dish pairs wonderfully with a fresh cup of chai or as part of a larger breakfast spread.
Tips & Variations:
- For a spicier version, you can increase the amount of Cajun spice mix or add some finely chopped green chilies to the batter.
- You can experiment with the vegetable topping based on what’s available. Try adding steamed peas, chopped carrots, or even sautéed spinach for a different twist.
- Fermentation Tip: The warmer the environment, the faster the batter will ferment. If you live in a cooler climate, consider placing the bowl in an oven with the light on, or next to a warm window.
Nutritional Information (per serving):
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Fiber | 5 g |
| Fat | 4 g |
| Vitamin A | 10% of daily value |
| Vitamin C | 20% of daily value |
| Calcium | 2% of daily value |
| Iron | 6% of daily value |
Conclusion:
Maharashtrian Vegetable Amboli is an ideal dish for those looking for a nutritious and satisfying breakfast or snack. With its healthy blend of rice, lentils, and vibrant vegetables, it’s both comforting and fulfilling. The fermentation process adds depth to the flavor, while the colorful topping brings a delightful crunch and freshness to each bite. Whether enjoyed with chutney or as a standalone meal, this dish is sure to become a beloved favorite in your home.
Enjoy making and eating this delightful Maharashtrian treat with your loved ones!
