Most of the people from and around Maharashtra might know this simple and tasty tomato omelet (vegetarian) / omlet. I was introduced to this dish in Belgaum. I am not sure where I ate it first, but I liked it and I used to make it regularly for my breakfasts or for snacks. But somehow after my marriage, I kind of forgot about this. I felt my husband might not like the taste of it and stopped making it.
Then one day, few months ago, Aruna sent me a recipe for it. Since I had a pathetic tava at that time, I was a bit hesitant to try this. Then one fine day when I ran out of all ideas for breakfast, I tried this and I simply loved it. But due to bad tava , the picture was not at all worth posting here. Few days ago, Aruna again reminded me about this and also sent me some more additions. Thanks to her suggestion, now I have one of the best frying pans which can also be used as tava and the first dish I tried when I bought those pans was this omelet. To tell the truth, this version of tomato omelet has an amazing taste and I loved it more than what I had tasted before. This can be prepared literally in minutes, so this has become one of my favorite breakfasts to cook as well as eat. Do try this version to know what I am saying. Thanks Aruna.
Tomato omelet (Vegetarian)
Ingredients
- 3/4 cup gram flour besan
- 1/2 cup wheat flour optional
- 2 tbl spns fine wheat sooji/rava
- 3/4 cup finely chopped tomato
- 1/2 cup finely chopped onion
- 1/2 tea spn cumin seeds
- 1/2 tea spn chopped ginger
- 1 tea spn chili powder or 2-3 finely chopped green chilies
- 1/2 tea spn coriander powder optional
- 1/2 tea spn cumin powder optional
- 3-4 strands chopped coriander leaves
- A pinch turmeric
- Oil/ghee
- Salt
Instructions
- Mix all the ingredients (except oil/ghee) with water to get to dosa batter consistency.
- Heat tava(nonstick preferred), spread the batter into thin omelets.
- Drizzle some oil/ghee on top.
- Turn the omelet upside down and fry on other side.
- Serve hot with tomato ketchup (or mint chutney).
Tomato omelet (Vegetarian)
Ingredients
- 3/4 cup gram flour besan
- 1/2 cup wheat flour optional
- 2 tbl spns fine wheat sooji/rava
- 3/4 cup finely chopped tomato
- 1/2 cup finely chopped onion
- 1/2 tea spn cumin seeds
- 1/2 tea spn chopped ginger
- 1 tea spn chili powder or 2-3 finely chopped green chilies
- 1/2 tea spn coriander powder optional
- 1/2 tea spn cumin powder optional
- 3-4 strands chopped coriander leaves
- A pinch turmeric
- Oil/ghee
- Salt
Instructions
- Mix all the ingredients (except oil/ghee) with water to get to dosa batter consistency.
- Heat tava(nonstick preferred), spread the batter into thin omelets.
- Drizzle some oil/ghee on top.
- Turn the omelet upside down and fry on other side.
- Serve hot with tomato ketchup (or mint chutney).
One of my readers asked for this popular recipe. Dal makhani must be one of those dishes which are always present in the Indian restaurant buffets here. I love it for the different beans and also texture of this dish. But had never prepared it at home before.
When I wanted to prepare it at home, I was in no mood to buy the whole urad which is one of the ingredients for the makhani . I decided to make this with whatever I had in the pantry. I came to this decision after having an overflowing pantry. I kept on buying new pulses/spices, even though most of them I used only once. So now my mission is to finish off as many of them possible before buying anything else.
Anyway, I decided to use whole masoor in place of whole urad (today when I was browsing internet, I found that masoor makhani also exists, but I didn’t know about this before). Next in the absent-ingredient list came cream, which is added to give the taste and thickness. I hardly use cream for any of my cooking, somehow I just don’t feel like using it for anything. So I used milk. The final result was absolutely yummy, this is going to be a regular at my home from now on. This and some chapathis made a great lunch box item for my hubby.
Check the versions from other bloggers at Sailu , Shynee , Sumitha , Anthony , Mandira , Aparna , Tina .
Ingredients: 1/2 cup red kidney beans( rajma ) 1/2 cup whole masoor 3/4 cup chopped tomatoes 1/2 cup chopped onion 1/2 tea spn chili powder 1/2 tea spn garam masala 1/2 tea spn finely chopped ginger 1/2 tea spn finely chopped garlic 1/2 tea spn cumin seeds 1 cup milk Butter Salt
In the original recipe, whole urad is used instead of masoor . 1/2 cup fresh cream in used instead of milk. I substituted these two. So the taste is different than original dal makhani .
Method: Soak kidney beans and masoor overnight ( masoor need not be soaked for so long, but soaking makes them cook more faster). Cook them together in pressure cooker till they are soft. Heat butter in a pan and add cumin seeds, ginger, garlic. Add chopped onion and fry till they are translucent. Now add tomatoes, salt and fry till oil separates. Pour the cooked beans, chili powder and garam masala , mash with a ladle and cook for about 4-5mins. Now add milk and cook till the gravy becomes thick. Serve hot with parathas /rotis.
Serves : 3-4 Preparation time : 30-40mins
