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A unique Goan delight where a perfectly fried egg gets a crispy, savory coating of spiced semolina. It's a fantastic quick snack or a delicious addition to a traditional Goan fish curry rice meal.
Prepare the Spiced Rava Coating
Fry the Egg (First Side)
Coat the Egg with Rava Mixture
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A unique Goan delight where a perfectly fried egg gets a crispy, savory coating of spiced semolina. It's a fantastic quick snack or a delicious addition to a traditional Goan fish curry rice meal.
This goan recipe takes 15 minutes to prepare and yields 4 servings. At 212.4 calories per serving with 9.29g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or side.
Flip and Crisp the Rava Coating
Repeat and Serve
Add 1/4 teaspoon of black pepper powder and a pinch of garam masala to the rava mixture for extra heat and flavor.
Mix 1 tablespoon of finely chopped fresh coriander or mint leaves directly into the rava coating for a fresh, herby taste.
Before cracking the egg, sauté some finely chopped onions and tomatoes in the pan. Crack the egg over them and then proceed with the rava coating.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The egg yolk is a fantastic source of choline, a vital nutrient that plays a crucial role in brain health, memory, and nerve function.
The combination of protein from the egg and complex carbohydrates from the semolina provides a steady and sustained release of energy, making it a great snack to combat midday slumps.
One Goan Rava Fried Egg contains approximately 220-240 calories, depending on the size of the egg and the amount of oil absorbed during frying.
It can be part of a balanced diet. Eggs are a great source of protein and nutrients. However, since it's shallow-fried, it should be consumed in moderation. It's a delicious treat rather than an everyday health food.
Absolutely! To keep the yolk runny, cook the egg for a shorter time after flipping it, about 1 minute is usually sufficient. The rava will still get crispy.
Fine rava, also known as Bombay rava or chiroti rava, is ideal. It creates a delicate, uniform, and crispy crust. Coarse rava will result in a harder, grittier texture.
Yes, you can prepare the dry rava and spice mixture in a large batch and store it in an airtight container for several weeks. This makes the preparation even quicker.
It's incredibly versatile. Enjoy it on its own as a snack, with a slice of toast for breakfast, or as a side dish with traditional Goan fish curry and rice.