A creative twist on a classic! This recipe combines the tangy, spiced yogurt base of traditional Indian kadhi with the silky, delicate strands of an egg drop soup. It's a quick, protein-packed, and comforting meal.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving
261cal
13gprotein
17gcarbs
16g
Ingredients
1.5 cup Curd (use sour curd for a more authentic tangy flavor)
0.5 cup Besan (also known as gram flour)
4 cup Water
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
Homestyle Egg Drop Kadhi with Bejar ki Roti - a gut-friendly and protein-packed comfort food.
This rajasthani dish is perfect for breakfast. With 596.4000000000001 calories and 21.71g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Dried Red Chilies (broken in half)
0.25 tsp Hing (use gluten-free variety if needed)
10 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
1 pcs Onion (medium, finely chopped)
2 pcs Green Chili (slit lengthwise)
4 pcs Eggs (large)
0.25 tsp Black Pepper Powder
0.5 tsp Garam Masala (for garnish)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Kadhi Base
In a large mixing bowl, whisk the curd until it is completely smooth and creamy.
Add the besan, turmeric powder, red chili powder, and salt. Whisk vigorously to form a thick, lump-free paste.
Gradually pour in 4 cups of water while continuing to whisk, ensuring the batter is thin and consistent. Set aside.
2
Make the Tempering (Tadka)
Heat ghee in a heavy-bottomed pot or kadai over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds, fenugreek seeds, broken dried red chilies, and hing. Sauté for 30 seconds until aromatic.
Add the curry leaves, slit green chilies, and ginger-garlic paste. Cook for another 30 seconds, being careful not to burn the spices.
Finally, add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
3
Cook the Kadhi
Reduce the heat to low. Slowly and carefully pour the prepared curd-besan batter into the pot, stirring continuously with a whisk or spoon. This is crucial to prevent the curd from splitting.
Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently.
Once it begins to boil, reduce the heat to low and let it simmer for 10-12 minutes. Stir occasionally. The kadhi will thicken slightly and the raw aroma of besan will disappear.
4
Incorporate the Eggs
While the kadhi is simmering, crack the eggs into a separate bowl. Add the black pepper powder and beat them lightly with a fork, just enough to break the yolks and combine.
Ensure the kadhi is at a steady, gentle simmer (not a rolling boil).
Slowly pour the beaten eggs in a thin, continuous stream into the simmering kadhi, moving your hand in a circular motion to distribute them evenly.
Do not stir for 1 full minute. This allows the egg strands to cook and set into delicate ribbons.
5
Finish and Serve
After one minute, gently stir the kadhi once or twice with a spoon to separate the silky egg strands.
Turn off the heat. Garnish with garam masala and freshly chopped coriander leaves.
Let the kadhi rest for 5 minutes to allow the flavors to meld together. Serve hot with steamed basmati rice or jeera rice.
336cal
8gprotein
44gcarbs
15gfat
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
0.5 cup Sorghum Flour (Also known as Jowar Atta)
0.5 cup Gram Flour (Also known as Besan)
1 medium Red Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
1 cup Warm Water (Use as needed for kneading)
Instructions
1
Prepare the Flour Mixture
In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2
Knead the Dough
Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3
Shape and Roll the Rotis
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4
Cook the Rotis
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5
Serve
Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
