मुंबरे (pronounced moom-buh-ray) – Rice, banana and prawn cake

Mumbre is a traditional Pathare Prabhu style sweet-savoury cake. The ingredient combination in this recipe is extremely unconventional – the base is rice rawa and the batter has onions, prawns, an assortment of condiments and WAIT FOR IT… Ripe Rajeli (plaintain) bananas.

The result is almost handvo like, with the prawn and banana bits giving it unique texture and flavour contrasts in every bite.

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Idli Rawa (rice rawa) – 1 cup

Prawns (or deboned bombil) – 1 cup

Onions – 2 large nos chopped fine

Ripe Rajeli Bananas – 2 nos peeled and sliced / crushed by hand

Grated coconut – ½ cup

Roasted cumin powder – 1 and ½ tsp

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Coriander – 2 tbsp chopped

Crushed garlic – 1 tbsp

Green chilli – 1 chopped

Baking powder- ½ tsp

Juice Of ½ a nimbu

Soda bicarbonate – ½ tsp

4 tbsp oil for the batter and 2 tsp for greasing

Salt to taste


Crush the onions, salt, chillies, coriander, turmeric, red chilli, cumin powder and oil by hand till it comes together and becomes a bit pasty.

Mix in the rest of the ingredients (except prawns and lemon juice) and add a little water to get a cake batter like consistency.

Leave this to rest for about 2 hours or in the refrigerator overnight. Add in the prawns and lemon juice, adjust seasoning.

Grease a 6” cake tin (I used a silicone Bundt) and pour in the batter.

Pop this into a preheated oven at 180 ℃ and bake for about 45 minutes till a knife comes out clean at the center.

Let it cool, unmould, slice and serve.

The recipe is listed in the iconic गृहिणी मित्र by the late Laxmibai Dhurandhar and is over a 100 years old.

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