A classic Goan street food featuring a fluffy omelette drenched in a spicy and aromatic chicken gravy. This hearty dish is a local favorite, best enjoyed with fresh Goan pao to soak up all the delicious sauce.
Prep20 min
Cook40 min
Servings4
Serving size: 1 piece(1 omelette with about 1 cup of ros (gravy))
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Perfectly spiced Ros Omelette with melt-in-mouth sannas – a quick, soul-satisfying Goan breakfast!
This goan dish is perfect for breakfast. With 673.8199999999999 calories and 37.779999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 whole Dried Red Chillies (Use a mix of Kashmiri and a spicier variety)
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste
3 tbsp Vegetable Oil (For the ros gravy)
1.5 tsp Salt (For the ros, or to taste)
3 cup Water
8 large Eggs
2 whole Green Chilli (Finely chopped, for omelettes)
4 tbsp Coriander Leaves (Finely chopped, divided)
0.5 tsp Black Pepper Powder (For omelettes)
Instructions
1
Prepare the Goan Masala Paste
In a dry pan over medium-low heat, add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chillies. Dry roast for 2-3 minutes until they become aromatic. Stir continuously to prevent burning.
Add the fresh grated coconut to the pan and continue to roast for another 3-4 minutes, stirring constantly, until the coconut turns a uniform golden brown.
Remove the mixture from the heat and let it cool down completely. Once cool, transfer it to a grinder or blender.
Add 1/4 cup of water and grind to a very smooth, thick paste. Set aside.
2
Cook the Chicken Ros (Gravy)
Heat 3 tbsp of oil in a deep pan or kadai over medium heat. Add the 2 finely chopped onions for the gravy and sauté for 8-10 minutes until they are soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 5-6 minutes until they break down and become mushy.
Add the prepared Goan masala paste and turmeric powder. Sauté for 6-8 minutes, stirring frequently, until the masala is well-cooked and you see oil separating at the edges.
Add the chicken pieces and mix thoroughly to coat them with the masala. Sear for 2-3 minutes.
Pour in 3 cups of water, add 1.5 tsp salt, and the tamarind paste. Stir everything together well.
Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through. The 'ros' should be a flavourful, relatively thin gravy.
3
Prepare the Omelettes
While the ros is simmering, prepare the omelette mixture. In a large bowl, crack all 8 eggs. Add the finely chopped small onion, green chillies, 2 tbsp of the chopped coriander leaves, 1/2 tsp black pepper powder, and 1/2 tsp salt.
Whisk the mixture vigorously for 1-2 minutes until it's light, airy, and slightly frothy.
Heat 1 tsp of oil in a small non-stick frying pan over medium-high heat.
Pour a quarter of the egg mixture (enough for one omelette) into the hot pan. Cook for 1-2 minutes until the edges are set and the bottom is golden.
Fold the omelette in half and cook for another minute until fully cooked. Slide it onto a plate.
Repeat the process with the remaining egg mixture and oil to make three more omelettes.
4
Assemble and Serve
Place a hot, freshly made omelette in a shallow serving bowl or on a plate with a rim.
Pour a generous ladleful (about 1 cup) of the hot chicken ros over the omelette, ensuring some chicken pieces are included.
Garnish with the remaining 2 tbsp of fresh chopped coriander leaves and some extra finely chopped raw onion if desired.
Serve immediately with warm Goan pao, poi, or any crusty bread roll to soak up the delicious gravy.
Servings4
Serving size: 3 pieces
232cal
3gprotein
30gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
