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Easy Malvani Amboli Recipe

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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 a main meal with some spicy Kala Chana Amti (Black Chickpeas Curry) or chicken curry.

Amboli presented in a square dish with chutney and black chana usal, along with water
Malvani Amboli

My memory of Amboli

I tasted this Amboli a few years back on our return from Goa. We love to travel from the interior villages, and we landed 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 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 a 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, whereas 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 the 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 preparations with similar ingredients with a few changes here and there. 

These vegan and gluten-free pancakes can also be packed in your kid’s lunchbox. They are the best travel food or can be enjoyed for picnics. They are filled 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.

Amboli presented in a square dish with chutney and black chana usal.

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.

Did you check our Regional thalis?


So My Today’s Malvani Breakfast Thali features

Close up look of Black Chana Dal Usal


Close up look of Coconut Coriander Chutney
  • Malvani Amboli
Amboli presented in a square dish with chutney and black chana usal.
Amboli
Malvani Amboli is a vegan and gluten free Maharashtrian Breakfast or a snack recipe which can be enjoyed with chutney or some spicy curry.

Here goes the recipe of Malvani Amboli

Amboli presented in a square dish with chutney and black chana usal, along with water

Easy Malvani Amboli Recipe

Malvani Amboli is a vegan and gluten free Maharashtrian Breakfast or a snack recipe which can be enjoyed with chutney or some spicy curry.
4.75 from 4 votes
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Course: Breakfast, Main Course, Snacks
Cuisine: Indian, Maharashtrian
Keyword: Gluten Free, Kids Food, Legumes / Beans / Pulses, Lunch Box, Pancake, Rice, Toddler Food, Travel Food, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Soaking & Fermenting Time: 18 hours
Author: Renu Agrawal-Dongre

Ingredients

  • 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

Instructions

  • Clean and rinse the Rice.
    2 Cups Rice
  • Clean and rinse the Urad Dal and fenugreek.
    1 cup Urad Dal, 1 teaspoon Fenugreek Seeds
    Rice & Dal rinsed and ready to be soaked
  • Soak them separately in enough water for 5-6 hours.
    Soaked Rice & Dal
  • Once done, give a quick rinse and grind it into a smooth batter.
    Batter for Amboli
  • Mix everything with your clean hand for a good 2-3 minutes.
  • Add salt and let it ferment overnight or for 12-14 hours.
    Salt to taste
    Fermented Batter for Amboli
  • Heat a Dosa tawa or a skillet or a crepe pan.
  • Grease it with oil using a pastry brush or half-cut potato or simply a clean kitchen tissue.
    Oil for Shallow Frying
  • 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

Notes

1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
Check out my detailed recipe on fermenting Idli Dosa Batter.
 
 
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.




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Recipe Rating




NARMADHA

Monday 2nd of November 2020

It is so interesting to see how different cuisines have lot of similarties. Malvani looks so soft and spongy. with all those side dishes it must be a delightful breakfast.

Srividhya Gopalakrishnan

Wednesday 14th of October 2020

This amboli looks super soft and spongy... I am sure with that kala chana masala it would have tasted delicious.

Suma Gandlur

Sunday 20th of September 2020

They have turned out spongy and soft with those holes. I am sure they must have tasted good with those side dishes.

Harini Rupanagudi

Saturday 19th of September 2020

We love our plain uthappams too. Though I am not familiar with the name, we make it similarly. I use a ratio of 1 urad:2 idli rava. The accompaniments look good and go well with amboli.

Rajani

Saturday 19th of September 2020

Who can say no to this version of uthappam? It’s perfect for breakfast or even dinner!