Maharashtrian Amboli with Egg Keema Masala

Grind the Batter (15 minutes)

• In a separate small bowl, rinse the thick poha once, then soak it in about 1/2 cup of water for 15-20 minutes before you start grinding.
• Drain all the water from the soaked rice and dal mixture.
• Transfer the drained mixture and the soaked poha (along with its soaking water) to a high-speed blender or wet grinder.
• Grind in batches if necessary, adding small amounts of fresh, cold water as needed to facilitate grinding. The final batter should be smooth and have a thick, yet pourable consistency, similar to pancake batter.

Ferment the Batter (8-12 hours)

• Pour the ground batter into a large, non-reactive container (like stainless steel or glass). Ensure the container is only filled halfway to allow room for the batter to rise.
• Cover the container with a lid, but do not seal it tightly. Place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
• The batter is perfectly fermented when it has visibly risen, is light and airy, and has a pleasant, slightly sour aroma.

Prepare for Cooking (5 minutes)

• Once fermented, add the salt to the batter. Gently stir it in with a light hand. Avoid over-mixing, as this can deflate the air pockets created during fermentation.
• Check the consistency. If the batter is too thick, add a tablespoon or two of water to reach a pourable, thick pancake-like consistency.

Cook the Amboli (20-25 minutes)

• Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
• Lightly grease the tawa with a few drops of oil and wipe with a paper towel for an even coating.
• Pour a ladleful of batter (about 1/3 cup) onto the center of the hot tawa. Do not spread it. Allow it to spread naturally into a thick circle, about 5-6 inches in diameter.
• You will see small bubbles and holes forming on the surface. Drizzle about 1/2 teaspoon of oil around the edges and on top.
• Cover with a lid and cook for 1-2 minutes on medium-low heat, until the top surface appears cooked and set.
• Flip the amboli and cook the other side for another minute until it's light golden brown. Do not press down.
• Remove from the tawa and repeat the process for the remaining batter, greasing the tawa lightly between each amboli.

Serve

• Serve the hot, soft, and spongy amboli immediately with coconut chutney, sambar, or a traditional Malvani fish curry (kalvan).

Combine and Finish the Dish

• Reduce the heat to low. Add the grated eggs to the pan.
• Gently fold the eggs into the masala, ensuring they are evenly coated without mashing them too much.
• Pour in 1/4 cup of water (or more for a looser consistency), and add the crushed kasuri methi. Stir gently to combine.
• Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the eggs to absorb the flavors of the masala.
• Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the top. Give it one final gentle stir.

Serve

• Let the Egg Keema Masala rest for 5 minutes before serving. Serve hot with fresh roti, pav (bread rolls), parathas, or as a side with dal and rice.