Tomato Omlette Recipe | A savoury pancake with Tomatoes and Chickpea flour | How to make Tomato Omlette2012-11-14
- Cuisine: Indian, Maharashtrian
- Course: Breakfast
- Skill Level: Intermediate
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- Yield : 6-7
- Servings : 3
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 30m
A quick snack for those hungry evenings.. loved by young and old. In my house, this is one snack that is always on top of the ” Mimi, Can you make me this ?” list ! Not to forget, its full of beta carotene and the goodness of besan!
- Tomatoes finely chopped - 2
- Besan or chickpea flour - 1 cup
- Rice flour - 4-5 tbsp
- Turmeric powder- 1/4 tsp
- Chilli powder - 1/2 tsp
- Green Chillies - 1 chopped
- Coriander finely chopped - 2 tsp
- Ginger - grated - 1 tsp
- Salt - 1 tsp
- Garam masala - 1/4 tsp
- Water - about 1 cup enough to make a thin batter
- Green pepper- finely chopped, optional
Chop the tomatoes , coriander and green pepper.
Chop the chilli into 1 inch pieces. If you have very picky eaters or small kids , it would be well advised to avoid the chilli!
Gently mush the tomatoes with a fork.
Add all the remaining ingredients . Use a whisk to mix up so that the chickpea flour does not form any lumps.
Let the batter stand for 10-15 minutes.
Heat a pan till it is smoking hot. WIth a pastry brush , spread some oil on its surface.
Pour the batter onto the hot pan from about 6 inches, so that the batter instantly sets on the pan and you see little holes on the surface. Do not pour too much batter , or make too thick a pancake , else it will not cook on the inside.
With a spoon, put oil around the sides and sprinkle drops of oil on the top of the pancake.
When the underside is done, brown in colour, you will notice the sides of the pancake changing in colour too. Now, its time to flip over.
Cook for 2-3 minutes on the other side. Remember to grease the pan with the oil between pancakes to avoid sticking to the surface.
Thats it.. plate up and serve .. of course , ketchup goes best !
It quick, its nutritious and of course, yummy!