Konkani French Toast

Instructions

1. 1

   Prepare the Batter and Coating Station

   • In a wide, shallow bowl large enough to fit a slice of bread, crack the eggs and whisk them until smooth.
   • To the whisked eggs, add the finely chopped onion, green chilies, coriander leaves, turmeric powder, red chili powder, and salt. Add the optional milk for a slightly richer batter. Whisk everything together until well combined.
   • On a separate flat plate, spread the rava (semolina) in an even layer. This will be your coating station.
2. 2

   Coat the Bread Slices

   • Take one slice of bread and dip it into the egg mixture. Quickly flip it to coat both sides.
   • Do not let the bread soak for more than 3-5 seconds, as it can become soggy and break apart.
   • Immediately transfer the egg-coated bread to the plate of rava. Press down gently and flip to ensure both sides are evenly coated with a thin, crisp layer of semolina.
   • Set the coated slice aside and repeat the process for all remaining bread slices.
3. 3

   Shallow Fry the Toast

   • Heat about 2 tablespoons of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place 2-3 coated bread slices onto the hot pan, ensuring not to overcrowd it.
   • Fry for 2-3 minutes on the first side, or until the rava coating is golden brown and crispy.
   • Flip the slices and fry for another 2-3 minutes on the other side until it's equally golden and the egg inside is fully cooked.
4. 4

   Finish and Serve

   • Once cooked, remove the French toast from the pan and place it on a plate lined with a paper towel to absorb any excess oil.
   • Repeat the frying process with the remaining bread slices, adding more oil to the pan as needed.
   • Serve the Konkani French Toast hot, either on its own or with a side of tomato ketchup or green chutney.