Maharashtrian Rice Ghavan Recipe: A Crispy Breakfast to Replace Paratha and Chila

When you crave something spicy and tasty for evening tea, people often turn to samosas, pakoras, or savory snacks. However, if you are tired of fried snacks and want to try something new, this recipe is for you. When the desire arises to snack on something bright with tea, you can make rice dhokla. Although this may seem unusual, dhokla is not only made from chickpea flour but also from rice. Using raw rice, dry grain, and yogurt, you can achieve a very soft, fluffy, and porous dhokla.

Rice Dhokla Recipe:

Rice dhokla is distinguished by its light taste and soft texture. To prepare it, the rice is soaked, then ground together with dry grain and yogurt to form a batter. After that, ginger, green chili, cumin, and other spices are added to it. Instead of frying it in oil, the dhokla is steamed, making it a good option for a light evening snack.

Ingredients for Rice Dhokla

To prepare, you first need to grind the soaked rice, dry grain, and yogurt in a blender until you get a completely smooth batter. Then, salt, a little sugar, grated ginger, green chili, cumin, and oil are added to this mixture, thoroughly mixing all components.

Next, parchment paper is lined in a steamer or a deep mold. Eno or baking powder is added to the batter, sprinkling a small amount of water over it, and mixed very gently. It is important not to keep the batter for too long, but to immediately place it for steaming.

The batter is placed in the steamer and cooked for about 10-15 minutes. When the dhokla has fully risen and is cooked, it is taken out and allowed to cool slightly. After that, it is cut into the desired shape.

The true flavor of dhokla is enhanced by its tadka. For this, oil is heated in a pan, and mustard seeds, green chilies, and curry leaves are added to prepare the tadka. Then, the cut pieces of dhokla are added to this mixture and gently tossed. It is sprinkled with fresh coriander on top and served hot.

This rice dhokla will be delicious with evening tea, and it can also be served to children in a lunchbox or as a light snack.

To bring the taste of Asia into your home, you can prepare chicken satay—a dish consisting of tender marinated chicken meat cooked on skewers and served with creamy peanut sauce.

If you were previously accustomed to ordering satay in restaurants, this version is surprisingly simple to recreate in your own kitchen. The chicken is marinated, threaded onto skewers, and cooked in an air fryer, making it a convenient choice for a weekday dinner or a light snack.

Satay is closely associated with Indonesia and is popular throughout Southeast Asia. It is a popular Asian snack often sold by street vendors. Although traditional cooking over charcoal gives the satay a characteristic smoky aroma, using an air fryer significantly simplifies the preparation process at home.

The marinade combines spices, fish sauce, curry paste, and coconut milk, while the peanut sauce adds a recognizable creamy and slightly sweet note to the dish.

Chicken Satay Recipe

Ingredients

For the Chicken

You will need 1.5 kg of boneless, skinless chicken thighs, 1 teaspoon of paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 tablespoon of fish sauce, 1 tablespoon of curry paste, and 60 ml of coconut milk.

For the Peanut Sauce

For the sauce, you will need 125 ml of smooth peanut butter, 250 ml of coconut milk, 1 tablespoon of red curry paste, 1 tablespoon of brown sugar, crushed peanuts, and water as needed.

Cooking Instructions

First, mix the paprika, turmeric, cumin, fish sauce, red curry paste, and coconut milk in a bowl. Whisk the mixture until you have a uniform and smooth marinade. Then add the chicken thighs and mix so they are evenly coated with the marinade. Cover and refrigerate for at least 30 minutes.

Afterward, thread the marinated chicken onto skewers. Lightly spray the air fryer basket with oil and arrange the chicken skewers in a single layer. Cook in the air fryer at 200°C for about 10 minutes, turning the chicken halfway through, or until the internal temperature reaches 74°C.

While the chicken is cooking, combine the peanut butter, coconut milk, red curry paste, brown sugar, and crushed peanuts in a saucepan. Heat over low heat, stirring constantly, until the sauce becomes smooth and creamy; it is important not to let it boil. Place the finished chicken satay on a plate and pour the warm peanut sauce over it. Garnish with fresh cilantro and extra crushed peanuts.

How to Keep Chicken Satay Tender

Chicken thighs are a suitable choice for satay because they retain their tenderness during cooking. To ensure even cooking on the skewers, cut the chicken into pieces of approximately equal size. It is also important that the chicken is in the marinade for at least 30 minutes, as this allows the flavors to penetrate the meat without lengthy preparation.

When threading the pieces onto the skewers, avoid packing them too tightly. Leaving a small space between the pieces ensures hot air circulates around the chicken in the air fryer.