Malvani Amboli is a vegan and gluten-free Maharashtrian version of uttapam. Generally served for breakfast with some chutney. However, it can be enjoyed as main meal with some spicy black chickpeas curry or chicken curry.
My memory with Amboli
I have tasted this Amboli a few years back on our return from Goa. We love to travel from the interior villages, and we landed up in a local restaurant. The restaurant was like a home kitchen and the only thing vegetarian that was available was this Amboli. The lady said I can give you Amboli with some curry. I do not remember the curry, but I distinctly remember this Amboli. We loved it to the core. Soft and spongy and melt in the mouth texture.
We enjoyed it so much that after our return I started looking for this recipe. I have made this a lot of times and it is perfect for me with some moong sprouts or black chana dal curry, or chutney. The husband enjoys it with his chicken or mutton curry and it is a comforting meal for us. We also enjoy this as our breakfast with some chutney and piping hot tea.
So what is Malvani Amboli
Amboli is a thick pancake made with rice and urad dal, i.e. split black gram. Though enjoyed for breakfast it goes well for lunch or snacks too. Amboli I find is much softer than the uttapam. They are really light and have melt in the mouth texture.
You might say it is similar to uttapam, but the difference is the ratio of the rice and lentils used. In uttapam, it is 3:1, where here it is generally 2:1. Traditionally rice and urad dal are used, but some also use chana dal.
Another similar recipe is this Savoury Luni Poda Pitha (Rice & Lentil Cake) from the state of Orissa, which uses the same ingredients as base. However it adds loads of vegetables and is cooked thick on a cast iron tava. IT is like a savory, vegan and gluten-free cake.
Though India has varied cuisines and so many different recipes, many of the recipes have similar preparation with similar ingredients with a few changes here and there.
This vegan and gluten free pancakes can also be packed in your kid lunchbox. They are best travel food, or can be enjoyed for picnics. They are filling with the perfect carbs to give them energy and the proteins from the dal. And if you have a toddler make them small bite-size or break into bite-size and let them enjoy while playing.
I am sharing this Malvani Breakfast Thali, as a part of the Breakfast Series for the month-long BM. In this series, I have shared Bengali Breakfast Thali featuring Mishti Doi in Instant Pot, Gobi Paratha (North Indian Breakfast Thali), South Indian Breakfast Thali, Jharkhand Breakfast Thali featuring Chilka Roti and Goan Breakfast thali featuring Chanya Tonak in Instant pot. My earlier theme was on Indian Flatbreads and Everyday Thalis.
So My Today’s Malvani Breakfast Thali features
- Kala Chana Usal (Brown Chickpeas) – Spicy Curry prepared using Kala Chana, in onion, coconut gravy. The key ingredient here is the homemade malvani masala.
- Coconut Coriander Chutney – A lip smacking and spicy chutney which goes well with Idli, Dosa, or just as a side with your main meals.
- Malvani Amboli
Here goes the recipe of Malvani Amboli
Easy Malvani Amboli Recipe
- 2 Cups Rice
- 1 cup Urad Dal
- 1 teaspoon Fenugreek Seeds (Methi Dana)
- Salt to taste
- Oil for Shallow Frying – I use sesame oil, one can use any of your choices
- Clean and rinse the Rice.
- Clean and rinse the Urad Dal and fenugreek.
- Soak them separately in enough water for 5-6 hours.
- Once done, give a quick rinse and grind it into a smooth batter.
- Mix everything with your clean hand for a good 2-3 minutes.
- Add salt and let it ferment overnight or for 12-14 hours.
- Grease it with oil using a pastry brush or half-cut potato or simply a clean kitchen tissue.
- Pour a ladle full of batter on the skillet. If the consistency is right it will spread on its own. You would not need to spread it. If not just make a circle outwards with the back of a spoon.
- It should not be thin but slightly thick.
- You would see small pores appearing on the top when you pour the batter.
- Cover and let it cook on slow to medium for 2-3 minutes or until the bottom is done.
- Drizzle a teaspoon of oil along the edges and slightly on the top.
- Flip and let it cook on the bottom as well for 2-3 minutes.
- Serve it hot with Coconut Coriander Chutney or some spicy curry
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