Surmai Rava Fry, Maharashtrian Amboli and Sol Kadhi

Ingredients

• 1.5 cup Parboiled Rice (Also known as Ukda Chawal)
• 0.5 cup Urad Dal (Split and skinned black gram lentils)
• 0.25 cup Chana Dal (Split and skinned Bengal gram)
• 1 tsp Fenugreek Seeds (Also known as Methi Dana)
• 0.25 cup Thick Poha (Flattened rice, thick variety)
• 1 tsp Salt (Adjust to taste)
• 3 tbsp Vegetable Oil (For cooking the amboli)
• 3 cup Water (Approximately, for soaking and grinding)

Instructions

1. 1

   Soak the Grains and Lentils (6-8 hours)

   • In a large bowl, combine the parboiled rice, urad dal, chana dal, and fenugreek seeds.
   • Rinse them under cool running water 3-4 times until the water runs clear.
   • Add enough fresh water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for 6 to 8 hours.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.
6. 6

   Serve

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

Ingredients

• 10 pieces Kokum (Also known as amsul)
• 1 cup Warm Water (For soaking kokum)
• 1.5 cup Fresh Grated Coconut
• 2 cup Water (For extracting coconut milk)
• 2 pieces Green Chili (Adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 2 cloves Garlic Cloves (Roughly chopped)
• 0.75 tsp Salt (Or to taste)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare Kokum Extract

   • In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
   • After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
   • Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2. 2

   Extract Fresh Coconut Milk

   • While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
   • Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
   • Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
   • Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
   • Combine both the thick and thin coconut milk extracts.
3. 3