Tomato Omelette (100 % vegetarian omelette)
A tasty pan cake, made of besan (gram flour, wholewheat (atta), chopped tomatoes, coriander – mint leaves, green chilli and seasoning. Serve as a snack or breakfast dish with tomato sauce / chutneys !!
1/2 cup ( Indian standard measuring cup of 100 ml / 4 oz capacity) besan ( gram flour / chone pitti / kadala maav )
2 tablespoon whole wheat (atta)
130 ml water
2 tablespoon, finely chopped onion
1 tomato, finely chopped
1 green chilli, finely chopped
2 tablespoon finely chopped mint and coriander leaves (do not add thick stem)
1/2 teaspoon salt ( or to taste )
2 teaspoon oil
Tomato sauce / coconut or green chutney for serving
In a wide bowl, mix besan and whole wheat atta with finely chopped onions, tomatoes, green chilli, salt and chopped coriander leaves.
Make batter with water (130 ml – 140 ml) and the batter should be of dropping consistency. Cover and keep aside for 15 minutes.
Heat a non stick dosa tawa / frying pan (or omelette pan). Apply little oil. Pour 1 ladleful of batter and spread it in a circle of 1/4 - inch thickness.
Cover with a lid and cook on a medium heat for 5 - 7 minutes until outer side well cooked. Sprinkle 1/2 teaspoon extra oil if required.
Turn it over and cook the other side ( till well cooked and golden color) ). Carefully remove it with a flat spatula. Serve hot with green chutney / tomato sauce / coconut chutney.