vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
Loading...
Homestyle Papeta Par Eedu with soft pav – a protein-packed, energy-giving comfort food you'll adore!
A beloved Parsi breakfast classic where crispy, spiced potatoes form a delicious bed for perfectly cooked eggs with runny yolks. This one-pan wonder is hearty, flavorful, and comes together in under 30 minutes, perfect for a special weekend brunch.
Serving size: 1 portion
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.
Luxurious, protein-packed Lobster Masala with soft rotli - a perfectly spiced, aromatic treat!
Protein-packed Surti Keema Ghotala with soft pav - a perfectly spiced, homestyle treat!
Aromatic, perfectly spiced Gosht ni Akni with fresh kachumber – a protein-packed, soul-satisfying comfort food!
Perfectly spiced, melt-in-mouth Bhareli Marghi with aromatic Jeera Rice – a protein-packed, soul-satisfying dinner!
Aromatic Kheema Patra with soft rotli and gut-friendly dahi – a protein-packed, homestyle comfort food delight!
Homestyle Papeta Par Eedu with soft pav – a protein-packed, energy-giving comfort food you'll adore!
This gujarati dish is perfect for breakfast. With 589.6800000000001 calories and 17.5g of protein per serving, it's a nutritious choice for your meal plan.
Heat oil in a large non-stick pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
Add the sliced onions and sauté for 5-6 minutes until they turn soft and light golden brown.
Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for 3-4 minutes until the tomatoes become soft and oil starts to separate from the masala.
Add the thinly sliced potatoes to the pan. Gently mix to coat them evenly with the spice mixture. Pour in the water, cover the pan with a lid, and cook on low heat for 10-12 minutes, stirring occasionally, until the potatoes are tender and cooked through.
Once the potatoes are cooked, spread them evenly in the pan. Using a spoon, create four small wells in the potato mixture.
Carefully crack one egg into each well. Sprinkle a pinch of salt and garam masala over the eggs.
Cover the pan again and cook on low heat for 5-7 minutes. The egg whites should be set, but the yolks should still be runny. If you prefer well-done yolks, cook for an additional 2-3 minutes.
Garnish with freshly chopped coriander leaves and serve immediately with pav (bread rolls) or rotis.
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.