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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.
For 4 servings
Prepare the Dhokla Batter
Steam the Dhokla
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 441.93 calories per serving with 14.9g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Prepare and Cook the Omelettes
Assemble the Sandwiches
Prepare the Tempering and Serve
Add a slice of cheese or some grated mozzarella inside the omelette before folding it for a cheesy version.
Replace the eggs with a 'besan chilla' (gram flour pancake) and use a plant-based yogurt (like soy or coconut) for the dhokla batter.
Increase the amount of green chilli paste in the dhokla batter and add a pinch of garam masala to the omelette mixture for extra heat.
Add finely grated carrots or bell peppers to the omelette mixture for extra vegetables and crunch.
The combination of eggs and besan (gram flour) makes this dish a great source of high-quality protein, essential for muscle repair, growth, and overall body function.
The use of fermented curd in the dhokla batter provides probiotics, which are beneficial bacteria that support a healthy digestive system and improve nutrient absorption.
Rava (semolina) is a complex carbohydrate that releases energy slowly, keeping you feeling full and energized for longer periods, making it an ideal breakfast or snack.
Yes, it's a well-balanced dish. It provides high-quality protein from eggs and besan, complex carbohydrates from rava for sustained energy, and probiotics from curd for gut health. Using minimal oil keeps it relatively healthy.
One sandwich contains approximately 250-300 calories, making it a substantial and nutritious snack or breakfast option. The exact count can vary based on the type and amount of oil and curd used.
Absolutely. You can steam the dhokla a day in advance and store it in an airtight container in the refrigerator. Assemble the sandwiches with freshly made omelettes just before serving for the best taste and texture.
A dense dhokla is usually caused by a few common issues: the batter was too thin or thick, you overmixed it after adding Eno fruit salt, or the steamer wasn't hot enough before you placed the batter inside.
Yes, you can use a combination of 1/4 tsp baking soda and 1/2 tsp citric acid (or lemon juice) as a substitute for 1 tsp of Eno. Add it just before steaming.