Friday, March 19, 2010
Fast to cook, delicious to eat ... had prepared this in the morning for Breakfast ... sharing the recipe with you'll ...
RECIPE MAKES 5 TOMATO OMLETTES
1.5 cups Besan flour
1/4 cup Rava or Rice flour (just to make it more crisp)
2 + 1/4 cup water
4-5 teaspoons salt (to taste)
1/8 teaspoon haldi
2 teaspoons Red Chilli Powder
1/4 teaspoon ajmo (ajwain seeds)
1/2 tablespoon garlic paste
1/2 tablespoon ginger paste
1 tablespoon green chilli paste
1/4 cup fresh cut cilantro (dhania)
Blend 1/4 onion + 2 tomatoes in a blender to a paste
1. In a big bowl, add all the dry ingredients (except water & onion tomato paste) & mix well
2. Add the onion tomato paste & very slowly add water to the mixture ensuring that there are no lumps.
Blending the onion & tomatoes ensures that the batter is even & is easy to spread on the pan. Also makes thinner omlettes.
In case of chopped onions & tomatoes, the omlettes come out quite thick - but its your choice, chopped or blended.
3. Taste the batter & adjust spices (you can add more garlic/ginger/green chilli paste to make it more spicy)
4. Heat a non-stick pan on medium heat.
5. Once pan is hot, add a teaspoon of oil, spread on the pan & add a ladle full of the besan batter, spread it like a dosa. You might need 2 ladles full of batter if your pan is big.
6. Spread oil with a spoon all around the edges & around the center.
7. If the pan has a glass lid, close the lid & let it cook on medium flame.
8. Once the top side starts showing bubbles, looks cooked & edges are golden brown, flip on the other side.
9. Cover the pan with the glass lid & let it cook on the other side as well.
10. Serve hot with tomato ketchup & cilantro chutney.
VARIATION : You can cut the Tomato omlette in 4 parts with a pizza cutter & spread the pieces between 2 slices of bread.
Serve with Tomato Ketchup & Cilantro Chutney
Posted by falguni at 10:35 AM