TOMATO OMELETTE

I would like to pack this tasty and sumptuous breakfast to WBB–Combi Breakfast hosted by Masala Magic

TOMATO OMELETTE

I had about 2 ladles of leftover dosa batter, so I decided to make Tomato Omelette. Tomato Omelette is a spicy pancake. This is one Omelette that is made without eggs. This dish can be rustled up quickly for breakfast or on a day when you are lazy to cook.

Tomato Omelette is usually served with a slice of bread. You can either place one Omelette between two slices of bread or eat it with one slice of bread spread with butter.

In my recipe I use some rice flour also, so it won’t be sticky and easy to spread on the tava (flat pan)

Ingredients

Gram flour (besan) - 2 cups

Rice flour – 1 cup

Left over dosa batter – 2 ladles (optional)

Onion – 2 medium size

Ripe Red Tomatoes – 2

Ginger – a small piece

Green chillies - 4

Chilly powder - ½ tsp

Cumin powder – ½ tsp

Asafetida – ½ tsp

Salt to taste

Freshly chopped coriander leaves – 1 tbsp

Oil

Method

Mix the gram flour, rice flour and dosa batter with some water. Put in a mixie/blender, this

batter, one onion chopped, one tomato chopped, ginger chopped, 2 chillies and the Cumin powder, chilly powder, asafetida and salt as per taste. Blend all this well into a fine paste. This ensures that the batter doesn’t have lumps and also the essence of the onions, ginger, chilly and tomato have entered the batter. This also ensures an even mixture.

Now chop the other onion and tomato into small pieces and add it to the batter. Also chop the other 2 chillies into small pieces and add to the batter. This you won’t grind, as when you make the Omelette you want to get some pieces of onions and tomatoes to bite upon. Add the finely chopped fresh coriander leaves and mix well.

Now take a tava (a flat pan), Heat on medium heat and pour 1/2 teaspoon of oil into it. Spread it evenly. Pour one ladle full of this batter onto the pan. Cook until you see the sides turning golden. At this point flip over and cook on the side. Once it is golden on both sides. Remove from pan and serve. This is eaten hot with a slice of bread, tomato sauce and green coriander chutney.