Dim Bhapa with Ghee Bhat

Instructions

1. 1

   Prepare the Mustard-Coconut Paste

   • Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This helps in grinding them to a smooth paste.
   • Drain the water. In a small grinder jar, combine the soaked seeds, grated coconut, 2 green chilies, and a pinch of salt (to prevent bitterness).
   • Add 2-3 tablespoons of water and grind to a very fine, smooth paste. Scrape the sides as needed. Set aside.
2. 2

   Create the Egg Mixture

   • In a mixing bowl, crack the 4 eggs. Whisk them vigorously for 2-3 minutes until they are light, pale, and frothy.
   • To the whisked eggs, add the prepared mustard-coconut paste, whisked curd, 2 tablespoons of mustard oil, turmeric powder, salt, and sugar.
   • Gently mix everything with a spatula or whisk until just combined. Do not overmix.
3. 3

   Prepare the Steaming Container

   • Take a steel tiffin box or any heatproof container with a tight-fitting lid. Grease the inside walls and bottom with a little mustard oil.
   • Pour the prepared egg mixture into the greased container.
   • Slit the remaining 2 green chilies lengthwise and place them on top of the mixture.
   • Drizzle the remaining 1 tablespoon of mustard oil evenly over the surface.
4. 4

   Steam the Dim Bhapa

   • Pour about 1.5 to 2 inches of water into a wide pot, kadai, or pressure cooker (remove the whistle/weight).
   • Place a small stand or trivet in the pot. Carefully place the closed tiffin box on the stand. The water level should not exceed halfway up the side of the box.
   • Cover the pot with its lid and steam on medium heat for 18-20 minutes.
   • After 18 minutes, turn off the heat. Let it stand for 5 minutes before opening the pot.
5. 5

   Rest, Slice, and Serve

   • Carefully remove the hot tiffin box from the pot. Let it rest for another 5-7 minutes. This helps the steamed egg cake to set properly.
   • Open the lid. You can check for doneness by inserting a toothpick; it should come out clean.
   • Run a knife around the edges to loosen the Dim Bhapa. Invert it onto a serving plate.
   • Cut into squares or diamond shapes and serve immediately with hot steamed rice.