non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
570 cal
40gProtein
79gCarbs
10gFat
2Recipes
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Protein-packed Chicken Omelette with soft, fluffy buns. An energy-giving and quick breakfast option!
A hearty, protein-packed omelette filled with tender shredded chicken, onions, and a hint of Indian spices. Perfect for a quick breakfast or a light, satisfying lunch, ready in under 20 minutes.
Serving size: 1 serving
Soft, fluffy, and slightly sweet deep-fried bread from the coastal city of Mangalore. Made with ripe bananas and a tangy hint of yogurt, these buns are a perfect breakfast or evening snack.
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Protein-packed Chicken Omelette with soft, fluffy buns. An energy-giving and quick breakfast option!
This udupi dish is perfect for breakfast. With 973.78 calories and 35.51g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Whisk vigorously for about 1 minute until they are light, frothy, and pale in color. This incorporates air and makes the omelette fluffy.
To the whisked eggs, add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves. Stir in the turmeric powder, red chilli powder, garam masala, salt, and freshly ground black pepper. Mix until all ingredients are well combined.
Gently fold the shredded cooked chicken into the egg mixture, ensuring it's evenly distributed without deflating the eggs too much.
Heat 1 tablespoon of oil in an 8-inch non-stick skillet or pan over medium heat. Once the oil is shimmering, pour half of the egg mixture into the pan. Swirl the pan gently to create an even layer.
Cook for 2-3 minutes, or until the edges begin to set and pull away from the sides of the pan. The center should still be slightly runny. Using a spatula, carefully fold the omelette in half.
Cook for another 1-2 minutes, pressing down gently with the spatula to ensure the inside is cooked through. Slide the finished omelette onto a plate.
Repeat the process with the remaining 1 tablespoon of oil and the rest of the egg mixture to make the second omelette. Serve immediately, garnished with extra coriander leaves, alongside toast or pav.
Serving size: 1 serving
Prepare the banana mixture. In a large bowl, peel and mash the ripe bananas until smooth with no lumps. Add sugar to the mashed bananas and mix well until the sugar dissolves completely. Stir in the curd, melted ghee, cumin seeds, and salt. Mix everything together until well combined.
Knead and ferment the dough. In a separate bowl, whisk together the maida and baking soda. Gradually add the flour mixture to the wet ingredients, mixing as you go. Knead into a soft, sticky dough. Do not add any water; the moisture from the bananas and curd is sufficient. Cover the bowl with a lid or plastic wrap and set it aside to ferment in a warm place for at least 8 hours, or overnight.
Roll out the buns. After fermentation, the dough will be light and airy. Gently knead it for a minute. Divide the dough into 8 equal portions and roll them into smooth balls. Lightly dust a rolling surface with flour and roll each ball into a thick circle, about 1/4-inch in thickness. They should be smaller than a regular puri.
Deep fry the buns. Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the top immediately. Carefully slide one rolled bun into the hot oil. Gently press it with a slotted spoon to help it puff up. Fry for about 1-2 minutes per side, until it turns golden brown and is cooked through. Remove the bun with a slotted spoon and drain it on a wire rack or paper towels to remove excess oil. Repeat the process for the remaining buns.
Serve the Mangalore buns hot with your favorite chutney or just as they are.