Introduction: Amti & Suran Kaap Recipe

 

When I made this Amti & Suran Kaap Recipe at home, it felt like creating a small Maharashtrian thali. I sliced and blanched the suran, cooked the dal with drumsticks, and prepared a fresh tadka with mustard seeds and thecha. Frying the suran till crisp and adding ghee and hing to the amti made the whole kitchen smell amazing. It was a simple, homely meal that felt truly comforting.

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Ingredients of Amti & Suran Kaap

 

Portion / Servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 60 mins

 

For suran kapa:

• Suran / Yam — 500 gms
• Water — as required
• Salt — 1 tsp
• Turmeric powder — ½ tsp

 

For suran kaap fries style:

• Oil — 3 tbsp
• Blanched suran fries — (from suran above)
• Salt — ¼ tsp
• Red chilli powder — a pinch
• Chaat masala — a pinch

 

For suran kaap (classic):

• Blanched suran slices — (from suran above)
• Ginger & garlic paste — 1 tsp
• Salt — ½ tsp
• Turmeric powder — ½ tsp
• Red chilli powder — ½ tsp
• Kanda lasun masala — ½ tsp
• Tamarind pulp — 1 tbsp

 

For kaap coating:

• Suji — 1 cup
• Rice flour — ½ cup
• Salt — ½ tsp
• Red chilli powder — ½ tsp
• Oil — as required for shallow frying

 

For amti:

• Tur dal (soaked) — 1½ cup
• Moringa / Drumstick (peeled) — 2-3 pcs
• Salt — ½ tsp
• Turmeric powder — ½ tsp
• Ghee — 1 tsp
• Oil — 1 tbsp
• Mustard seeds — 1 tsp
• Curry leaves — 7-8 pcs
• Ginger-Garlic-Green Chilli (pounded) — 1 tbsp
• Onion (chopped) — 1 pc
• Kanda lasun masala — 1 tsp
• Red chilli powder — 1 tsp
• Malwani masala — 1 tsp
• Water — as required
• Boiled drumstick pulp — (from boiled drumsticks)
• Boiled dal — (from pressure cooker)
• Tamarind pulp — 2 tbsp
• Jaggery — 1 tbsp
• Salt — to taste

 

For tempering:

• Ghee — 1 tsp
• Hing — ½ tsp

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Instructions of Amti & Suran Kaap

 

Step 1 — Prepare the Suran for Boiling
Peel and cut the suran into slices for kaap or sticks for fries. Boil them in water with salt and turmeric until soft yet firm. Drain and let them cool.

 

Step 2 — Make Suran Fries (Optional Style)
Heat oil in a pan. Add the blanched suran fries and sauté until golden. Season with salt, red chilli powder, and chaat masala. Toss well and set aside.

 

Step 3 — Marinate for Classic Suran Kaap
Add the blanched suran slices to a bowl. Mix with ginger–garlic paste, salt, turmeric, red chilli powder, kanda lasun masala, and tamarind pulp. Coat well and rest briefly for flavour absorption.

 

Step 4 — Prepare the Kaap Coating
Mix suji and rice flour with salt and red chilli powder. Coat each marinated suran slice well on both sides, pressing gently so the crust sticks.

 

Step 5 — Shallow Fry the Suran Kaap
Heat oil in a tawa or shallow pan. Place the coated slices and fry on medium heat until crisp and golden on both sides. Remove and keep aside.

 

Step 6 — Pressure Cook Dal & Drumsticks Together
Add soaked tur dal and peeled drumstick pieces to a pressure cooker. Add turmeric, a little salt, and water. Cook until both dal and drumsticks turn soft. Once cooled slightly, scoop out the drumstick pulp. Keep both together.

 

Step 7 — Start the Amti Masala Base
Heat oil in a pot. Add mustard seeds and allow them to splutter. Add curry leaves, then the pounded mix of ginger, garlic, and green chilli. Sauté until aromatic. Add chopped onion and cook until soft.

 

Step 8 — Add the Spices
Add kanda lasun masala, red chilli powder, and malwani masala. Sauté briefly until the masala releases aroma.

 

Step 9 — Build the Amti
Add the cooked dal along with drumstick pulp. Add water to adjust consistency. Mix in tamarind pulp and jaggery. Add salt and let the amti simmer so flavours balance—slightly tangy, mildly sweet, and spiced.

 

Step 10 — Prepare the Final Tempering
Heat ghee in a small tadka pan. Add hing and let it bloom.

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Step 11 — Finish the Amti
Pour the hot hing tempering over the simmering amti. Stir once and turn off the heat.

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Step 12 — Serve
Enjoy hot Amti with steamed rice, paired perfectly with crispy Suran Kaap & thecha on the side.

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About the Amti & Suran Kaap Recipe

 

This Amti & Suran Kaap Recipe is a comforting Maharashtrian thali that I love making. It brings together tangy and slightly sweet amti made with tur dal and drumsticks, and crispy suran slices coated with rava and rice flour. The flavours are simple but very homely — a mix of tamarind, jaggery, fresh thecha, and a final ghee-hing tadka. With hot rice on the side, this recipe feels warm, satisfying, and full of true Maharashtrian taste.

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Cooking Tips for Amti & Suran Kaap Recipe

• When slicing suran for the Amti & Suran Kaap Recipe, always keep the pieces in water after peeling. This stops them from turning black.
• For the suran squares, follow the blanching time correctly. Thick pieces need 3–4 minutes, thin pieces only 1 minute. Overcooking makes them break and lose crispiness.
• Blanch the thin suran strips for just 1–2 minutes before frying. They become crisp faster this way.
• For the amti in the Amti & Suran Kaap Recipe, soak the toor dal well so it cooks perfectly in just 2–3 whistles.
• Always remove the drumsticks after boiling, scoop out the pulp, and discard the fibrous strands before adding the pulp back. It gives clean texture.
• Fry the thecha (ginger-garlic-chilli crush) for at least 2–3 minutes to remove rawness.
• Shallow-fry the suran kaap on medium heat so they become golden and crisp on the outside and stay soft inside.
• Balance the amti with tamarind, jaggery, and spice — the classic khatta, meetha, teekha flavour profile.
• Add a final tadka of ghee and hing for authentic aroma.

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Pairing Guide for Amti & Suran Kaap Recipe

• The Amti & Suran Kaap Recipe tastes perfect with simple steamed rice topped with a spoon of ghee.
• The crispy suran fries (thin strips) make a great side snack with the thali.
• You can serve curd or buttermilk with the Amti & Suran Kaap Recipe to balance the tangy and spicy flavours.
• Pickles, especially lemon or mango pickle, pair well with the suran kaap.
• A light salad of sliced onions and lemon enhances the overall thali experience.

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Frequently Asked Questions About Amti & Suran Kaap Recipe

 

1. What is the Amti & Suran Kaap Recipe?

The Amti & Suran Kaap Recipe is a Maharashtrian-style mini thali that includes tangy amti made with toor dal and drumsticks, and crispy shallow-fried suran slices coated in rava and rice flour. The Amti & Suran Kaap Recipe combines comfort and flavour in a simple traditional way.

 

2. What makes the Amti & Suran Kaap Recipe special?

The Amti & Suran Kaap Recipe is special because it balances khatta, meetha, and teekha flavours while offering crisp suran slices alongside comforting dal. Its drumstick pulp adds depth, making the Amti & Suran Kaap Recipe unique in taste and texture.

 

3. Can I use any other dal for the Amti & Suran Kaap Recipe?

Traditionally, the Amti & Suran Kaap Recipe uses toor dal because it gives the right texture and flavour. Using another dal may change the taste, so to maintain authenticity, stick to toor dal in the Amti & Suran Kaap Recipe.

 

4. Why do we blanch suran in the Amti & Suran Kaap Recipe?

Blanching is important in the Amti & Suran Kaap Recipe to remove rawness and reduce cooking time. It also helps keep the suran soft inside while still allowing it to turn crispy when fried in the Amti & Suran Kaap Recipe.

 

5. How do I stop suran from turning black in the Amti & Suran Kaap Recipe?

In the Amti & Suran Kaap Recipe, keeping peeled suran pieces in water stops oxidation and prevents blackening. This step also keeps the texture fresh for frying in the Amti & Suran Kaap Recipe.

 

6. How do I get crispy suran kaap in the Amti & Suran Kaap Recipe?

For crispiness in the Amti & Suran Kaap Recipe, coat the marinated suran in a mixture of rava and rice flour and shallow-fry on medium heat. This ensures the suran kaap becomes golden and crisp in the Amti & Suran Kaap Recipe.

 

7. Why do we remove the drumstick fibres in the Amti & Suran Kaap Recipe?

The Amti & Suran Kaap Recipe removes drumstick fibres because the strands are not enjoyable to chew. Only the pulp is added back for flavour, which creates a smooth texture in the Amti & Suran Kaap Recipe.

 

8. Can I make the Amti & Suran Kaap Recipe without tamarind?

Tamarind adds tanginess that defines the Amti & Suran Kaap Recipe. You may use lemon juice as a substitute, but the traditional taste of the Amti & Suran Kaap Recipe comes best from tamarind.

 

9. What can I serve with the Amti & Suran Kaap Recipe?

The Amti & Suran Kaap Recipe pairs beautifully with steamed rice, ghee, suran fries, and simple salads. These sides bring out the full flavour of the Amti & Suran Kaap Recipe.

 

10. Is the Amti & Suran Kaap Recipe beginner-friendly?

Yes, the Amti & Suran Kaap Recipe is easy to follow because it uses simple steps like blanching suran, boiling dal, and shallow-frying. With basic ingredients and slow cooking, anyone can make the Amti & Suran Kaap Recipe at home.

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