Search This Blog

Friday, March 19, 2010


Fast to cook, delicious to eat ... had prepared this in the morning for Breakfast ... sharing the recipe with you'll ...



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


No comments:

Post a Comment