Skip to Content

Easy Malvani Amboli Recipe

Sharing is caring!

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.

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

This post may contain affiliate links· Please read our Privacy Policy for details. You can jump to the recipe, but you will miss the tips and tricks mentioned in the post

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.

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.

So My Today’s Malvani Breakfast Thali features

Close up look of Black Chana Dal Usal

  • Coconut Coriander Chutney – A lip smacking and spicy chutney which goes well with Idli, Dosa, or just as a side with your main meals.
Close up look of Coconut Coriander Chutney

  • Malvani 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.
5 from 3 votes
Print Pin Rate Save
Course: Breakfast, Main Course, Snacks
Cuisine: Indian, Maharashtrian
Keyword: Gluten Free, Kids Food, Lentils, 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


  • 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.
    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.
    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.
  • 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


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
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

You are invited to the Inlinkz link party!

Click here to enter

Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.

If you tried this recipe, please comment below, and do not forget to rate the Recipe.

Also, I would love to see your creations, take a picture, and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, and @cookwithrenu_ad on Instagram.

Subscribe to my email list to get the new recipes straight into your mailbox.

Disclaimer & Privacy Policy

Sharing is caring!

Recipe Rating


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.


Saturday 19th of September 2020

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