vegetariansoy-free
konkani
Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
70 min
415 cal
6gProtein
41gCarbs
28gFat
3Recipes
Loading...
Protein-packed, perfectly spiced Konkani Masala Omelette with soft Pao – pure comfort food!
A fluffy, savory omelette packed with the coastal flavors of Goa. Grated coconut, tangy spices, and fresh herbs make this a unique and delicious breakfast, perfect with a side of Goan pao.
Serving size: 1 omelette
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
Aromatic, perfectly spiced Konkani chicken curry with soft shevayi – a protein-packed, soul-satisfying treat!
Tangy sukka bangda chutney with fiber-rich bhakri & cool sol kadi. An energy-giving, unique flavor combo!
Crispy Gavti fish fry with steamed rice & tangy kokum saar - a perfect energy-giving coastal delight!
Crispy Goan prawns, fluffy rice & gut-friendly dalithoy. A protein-packed, homestyle dinner!
Protein-packed oyster sukka with fluffy rice & tangy sol kadi – a soul-satisfying coastal delight!
Protein-packed, perfectly spiced Konkani Masala Omelette with soft Pao – pure comfort food!
This konkani dish is perfect for breakfast. With 681.87 calories and 22.09g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Omelette Mixture
Cook the First Omelette
Cook the Second Omelette and Serve
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.