vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Hearty Australian fry with soft buns – a flavorful, soul-satisfying comfort food for any meal!
This gujarati dish is perfect for snack. With 832.64 calories and 43.1g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the beef: In a mixing bowl, combine the thinly sliced beef with ginger-garlic paste, 2 tbsp soy sauce, 1 tbsp vinegar, black pepper powder, cornflour, and the egg white (if using). Mix well until each piece of beef is fully coated. Set aside to marinate for at least 15-20 minutes.
Fry the beef until crispy: Heat 1.5 cups of oil in a wok or deep pan over medium-high heat. Once the oil is hot, carefully add the marinated beef in small batches. Do not overcrowd the pan. Fry for 3-4 minutes per batch, turning occasionally, until the beef is golden brown and crispy. Remove the fried beef with a slotted spoon and drain on a plate lined with paper towels.
Sauté aromatics and vegetables: Carefully discard the excess oil from the pan, leaving about 2 tablespoons behind. Reheat the pan over high heat. Add the chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant. Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes until they are slightly tender but still have a crunch.
Add sauces and combine: Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, tomato ketchup, 1 tsp vinegar, sugar, and salt. Stir everything together and cook for 1 minute until the sauce thickens slightly. Return the crispy fried beef to the pan. Toss everything quickly to coat the beef evenly in the sauce. Cook for just 1-2 minutes to heat through.
Garnish and serve: Turn off the heat. Garnish with chopped spring onion greens. Serve immediately while the beef is still crispy. It pairs well with fried rice or noodles.
Serving size: 1 serving
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.