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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
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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.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu