A creative and savory fusion snack! Soft, spongy dhokla slices act as bread, sandwiching a fluffy masala omelette. Topped with a classic tempering, it's a unique breakfast or tea-time treat.
Prep15 min
Cook25 min
Servings4
Serving size: 1 sandwich
460cal
15gprotein
43gcarbs
25g
Ingredients
1 cup Rava (Also known as semolina)
0.25 cup Besan (Also known as gram flour)
0.5 cup Curd (Slightly sour works best)
0.5 cup Water (Adjust as needed for batter consistency)
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Protein-packed omelette dhokla sandwich with aromatic chai – a unique, soul-satisfying start to your day!
This gujarati dish is perfect for snack. With 560.38 calories and 19.83g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Eno Fruit Salt
4 large Eggs
1 small Onion (Finely chopped)
1 small Tomato (Finely chopped)
2 whole Green Chilli (Finely chopped)
2 tbsp Coriander Leaves (Chopped)
0.25 tsp Red Chilli Powder
5 tbsp Oil (Divided for batter, omelettes, and tempering)
1 tsp Mustard Seeds
1 tsp Sesame Seeds
10 whole Curry Leaves
4 tbsp Green Chutney (Optional, for spreading)
Instructions
1
Prepare the Dhokla Batter
In a mixing bowl, combine rava, besan, curd, ginger paste, green chilli paste, sugar, 0.75 tsp salt, and turmeric powder.
Gradually add about 0.5 cup of water while whisking to form a thick, smooth batter with no lumps.
Stir in 1 tbsp of oil and mix well. Cover the bowl and let the batter rest for 15 minutes.
2
Steam the Dhokla
While the batter rests, grease a 7-inch square or round tin. Add 2-3 cups of water to a steamer or a large pot and bring it to a rolling boil.
After 15 minutes, uncover the batter. Just before steaming, add the Eno fruit salt and gently mix in one direction for about 30 seconds until the batter becomes light and frothy. Do not overmix.
Immediately pour the batter into the greased tin, place it in the steamer, and cover with a lid.
Steam on medium-high heat for 15-18 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean.
Turn off the heat, remove the tin from the steamer, and let it cool completely on a wire rack for at least 20-30 minutes.
3
Prepare and Cook the Omelettes
While the dhokla is cooling, crack the 4 eggs into a bowl. Add the finely chopped onion, tomato, green chillies, coriander leaves, red chilli powder, and the remaining 0.5 tsp of salt. Whisk everything together until well combined.
Heat a small non-stick pan over medium heat. Add 0.5 tbsp of oil.
Pour a quarter of the egg mixture into the pan and swirl to create a thin, even omelette.
Cook for 1-2 minutes per side until golden brown and fully cooked. Slide it onto a plate.
Repeat the process with the remaining oil and egg mixture to make 4 thin omelettes.
4
Assemble the Sandwiches
Once the dhokla is completely cool, carefully run a knife along the edges of the tin and invert it onto a cutting board.
Cut the dhokla slab into 8 equal rectangular or square pieces.
Take two pieces of dhokla. If using, spread a thin layer of green chutney on the inner side of both pieces.
Place one cooked omelette between the two dhokla slices to form a sandwich. Repeat to make 4 sandwiches.
5
Prepare the Tempering and Serve
Heat the remaining 2 tbsp of oil in a small pan (tadka pan) over medium-high heat.
Once the oil is hot, add the mustard seeds and let them splutter.
Add the sesame seeds and curry leaves, and sauté for 10-15 seconds until the curry leaves are crisp and fragrant.
Immediately and carefully pour this hot tempering evenly over the 4 assembled dhokla sandwiches.
Serve warm with tomato ketchup or extra green chutney on the side.
100cal
5gprotein
12gcarbs
4gfat
Ingredients
2 cup Water
2 cup Whole Milk (For a rich, creamy texture.)
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
