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Friday, March 19, 2010

~ (VEG & EGGLESS) TOMATO OMLETTE RECIPE ~


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

INGREDIENTS

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

METHOD

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.

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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

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