### TranslatedIngredients: 1 cup Brown Rice - soaked in water for 6-7 hours,1/4 cup White Urad Dal (Split) - without skin,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,Sunflower Oil - or ghee for cooking,Salt - to taste,1 Red Bell pepper (Capsicum) - chopped,1 cup Del Monte Whole Corn Kernels - steamed and drained,Coriander (Dhania) Leaves - 1 bunch,Cajun spice mix - or Chutney Podi for sprinkling on top ### PrepTimeInMins: 360 ### CookTimeInMins: 20 ### TotalTimeInMins: 380 ### Servings: 6 ### Cuisine: Maharashtrian Recipes ### Course: Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: 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. Serve Maharashtrian Vegetable Amboli along with High Protein Peanut Chutney or Red Chilli Coconut Chutney for a filling breakfast.