Maharashtrian Amboli with Kala Vatana Amti

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).

Assemble the Amti (Curry)

• Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
• Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the hing and curry leaves, and sauté for 30 seconds.
• Add the finely chopped small onion and cook for 3-4 minutes until it turns soft and translucent.
• Lower the heat and add the turmeric powder, red chili powder, and goda masala. Stir for 30 seconds until fragrant.
• Add the ground masala paste (vatan). Sauté for 5-7 minutes, stirring frequently, until the paste darkens, thickens, and you see oil separating from the sides.
• Add the cooked kala vatana along with its cooking liquid to the pot. Mix everything well.
• Stir in the tamarind paste, jaggery, and the remaining 1 tsp of salt. Add 1 more cup of hot water, or as needed, to achieve your desired gravy consistency.
• Bring the curry to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes to allow the flavors to meld beautifully.

Garnish and Serve

• Turn off the heat. Garnish generously with freshly chopped coriander leaves.
• Let the amti rest for at least 10 minutes before serving, as this enhances the flavor. Serve hot with steamed rice, jowar bhakri, or chapati.