Maharashtrian Vegetable Amboli Recipe (Savory Lentil Pancake Topped With Vegetables)
A vegetarian Maharashtrian Recipes recipe with brown rice - soaked in water for 6-7 hours, white urad dal (split) - without skin, methi seeds (fenugreek seeds) - soaked in water for 6-7 hours. Ready in 6h 20m, serves 6.
Curated bySachin Deshmukh🇮🇳
- 1
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
brown rice - soaked in water for 6-7 hours(1 cup)white urad dal (split) - without skin(1/4 cup)methi seeds (fenugreek seeds) - soaked in water for 6-7 hours(1 teaspoon)tablespoons red poha (flattened red rice) - soaked in water for 6-7 hours(3) - 2
Grind the brown rice along with the Poha, similarly, with just enough water required to make a smooth paste
brown rice - soaked in water for 6-7 hours(1 cup)methi seeds (fenugreek seeds) - soaked in water for 6-7 hours(1 teaspoon)tablespoons red poha (flattened red rice) - soaked in water for 6-7 hours(3) - 3
Mix the batters together, till well combined
- 4
place them in a large vessel, with enough space for it to ferment and rise
- 5
Cover and set aside in a warm place to ferment overnight
- 6
When you are ready to make the Amboli, add salt and mix well
salt - to taste - 7
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
brown rice - soaked in water for 6-7 hours(1 cup)methi seeds (fenugreek seeds) - soaked in water for 6-7 hours(1 teaspoon)tablespoons red poha (flattened red rice) - soaked in water for 6-7 hours(3) - 8
Place a skillet/tava on the heat and warm it up
- 9
Pour of ladle full of the Amboli batter and spread to make a thick pancake
- 10
Drizzle oil or ghee on the sides and allow it to cook on one side
sunflower oil - or ghee for cooking - 11
Sprinkle the red pepper, corn and coriander on top of the pancake
red bell pepper (capsicum) - chopped(1)del monte whole corn kernels - steamed and drained(1 cup)coriander (dhania) leaves - bunch(1) - 12
Cook on medium heat till the bottom is browned
brown rice - soaked in water for 6-7 hours(1 cup) - 13
Carefully flip and cook on the other side for a minute
- 14
When the vegetables are cooked along with the amboli, take it off the skillet and serve hot
- 15
Serve Maharashtrian Vegetable Amboli along with High Protein Peanut Chutney or Red Chilli Coconut Chutney for a filling breakfast
cajun spice mix - or chutney podi for sprinkling on top
Nutrition Facts
Per serving
Rate this recipe
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Maharashtrian Vegetable Amboli Recipe (Savory Lentil Pancake Topped With Vegetables)
A vegetarian Maharashtrian Recipes recipe with brown rice - soaked in water for 6-7 hours, white urad dal (split) - without skin, methi seeds (fenugreek seeds) - soaked in water for 6-7 hours. Ready in 6h 20m, serves 6.
Curated bySachin Deshmukh🇮🇳
Directions
15 steps- 1
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
brown rice - soaked in water for 6-7 hours(1 cup)white urad dal (split) - without skin(1/4 cup)methi seeds (fenugreek seeds) - soaked in water for 6-7 hours(1 teaspoon)tablespoons red poha (flattened red rice) - soaked in water for 6-7 hours(3) - 2
Grind the brown rice along with the Poha, similarly, with just enough water required to make a smooth paste
brown rice - soaked in water for 6-7 hours(1 cup)methi seeds (fenugreek seeds) - soaked in water for 6-7 hours(1 teaspoon)tablespoons red poha (flattened red rice) - soaked in water for 6-7 hours(3) - 3
Mix the batters together, till well combined
- 4
place them in a large vessel, with enough space for it to ferment and rise
- 5
Cover and set aside in a warm place to ferment overnight
- 6
When you are ready to make the Amboli, add salt and mix well
salt - to taste - 7
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
brown rice - soaked in water for 6-7 hours(1 cup)methi seeds (fenugreek seeds) - soaked in water for 6-7 hours(1 teaspoon)tablespoons red poha (flattened red rice) - soaked in water for 6-7 hours(3) - 8
Place a skillet/tava on the heat and warm it up
- 9
Pour of ladle full of the Amboli batter and spread to make a thick pancake
- 10
Drizzle oil or ghee on the sides and allow it to cook on one side
sunflower oil - or ghee for cooking - 11
Sprinkle the red pepper, corn and coriander on top of the pancake
red bell pepper (capsicum) - chopped(1)del monte whole corn kernels - steamed and drained(1 cup)coriander (dhania) leaves - bunch(1) - 12
Cook on medium heat till the bottom is browned
brown rice - soaked in water for 6-7 hours(1 cup) - 13
Carefully flip and cook on the other side for a minute
- 14
When the vegetables are cooked along with the amboli, take it off the skillet and serve hot
- 15
Serve Maharashtrian Vegetable Amboli along with High Protein Peanut Chutney or Red Chilli Coconut Chutney for a filling breakfast
cajun spice mix - or chutney podi for sprinkling on top
About this recipe
A vegetarian Maharashtrian Recipes recipe with brown rice - soaked in water for 6-7 hours, white urad dal (split) - without skin, methi seeds (fenugreek seeds) - soaked in water for 6-7 hours. Ready in 6h 20m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
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