indianMediumeggetariansoy free
Parsi Dabroti
POPULARITY
0.0/5
TASTE SCORE
8/10
A beloved Parsi tea-time classic, this unique bread-cake is made with semolina and yogurt. It's wonderfully moist, dense, and fragrant with cardamom and nutmeg, baked to a beautiful golden brown.
SERVINGS
8
INGREDIENTS
For 8 servings
NUTRITION · PER SERVING
404
404
CALORIES · 1 SLICE
Protein8g · 8%
Carbs53g · 52%
Fat18g · 40%
Fiber2g
Sodium203mg
Potassium187mg
Phosphorus142mg
INSTRUCTIONS
5 steps.
5 STEPS
- 1
Step 1
- a.Soak the Semolina
- b.In a large mixing bowl, combine the rava (semolina), curd (yogurt), sugar, and melted ghee.
- c.Mix well until everything is evenly combined. The mixture will be thick.
- d.Cover the bowl and set it aside to soak for at least 1 hour. This step is crucial for a soft texture.
- 2
Step 2
- a.Prepare for Baking
- b.Preheat your oven to 180°C (350°F).
- c.Grease a 9x5 inch loaf pan with ghee or butter, then dust it lightly with maida (all-purpose flour). Tap out any excess flour.
- 3
Step 3
- a.Make the Batter
- b.After the soaking time, add the eggs and rose water to the semolina mixture. Whisk well until fully incorporated.
- c.In a separate small bowl, sift together the maida, baking powder, baking soda, salt, cardamom powder, and nutmeg powder.
- d.Gently fold the dry ingredients into the wet semolina mixture. Mix only until you no longer see streaks of flour; do not overmix.
- 4
Step 4
- a.Bake the Dabroti
- b.Pour the batter into the prepared loaf pan and spread it evenly.
- c.Sprinkle the slivered almonds and chopped cashews over the top.
- d.Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- e.The top should be a deep golden brown.
- 5
Step 5
- a.Cool and Serve
- b.Remove the pan from the oven and let the dabroti cool in the pan for 10-15 minutes.
- c.Carefully run a knife around the edges and invert it onto a wire rack to cool completely.
- d.Once cooled, slice and serve with tea or coffee.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip the soaking step. It allows the semolina grains to swell, resulting in a moist and soft cake rather than a gritty one.
- 2Use full-fat, thick yogurt for the best flavor and texture. If your yogurt is thin, strain it for 30 minutes.
- 3Be careful not to overmix the batter once you add the flour, as this can make the dabroti tough.
- 4For an extra Parsi touch, you can add a tablespoon of charoli (chironji) nuts along with the almonds and cashews.
- 5Store the dabroti in an airtight container at room temperature for up to 3 days.
RECIPE VARIATIONS
Adapt it for your goals.
vegan
Vegan
Replace eggs with 1/2 cup of unsweetened applesauce. Use a plant-based yogurt and replace ghee with an equal amount of coconut oil or vegan butter.
nut freeNut free
Omit the almonds and cashews from the topping. For a bit of crunch, you can sprinkle some pumpkin or sunflower seeds on top before baking.
healthyHealthy
Reduce the sugar to 3/4 cup and use jaggery powder as a substitute. You can also replace the 2 tbsp of all-purpose flour with whole wheat flour.
PAIRS WELL WITH
