Back when I worked at Infosys Bangalore, I have eaten many breakfasts at Darshini’s and Sagar’s. I don’t however remember savoring a tomato omelet ever! Like someone once said, everyone’s body changes every 7 years, and their tastes change as well! Ok, if it isn’t true then I confess, an almost high elated person said it at a party 🙂
May be its true, as these days sometimes I feel like eating those tomato omelets.
I searched for the recipe online, used my skills of reducing processed carbohydrates
and lowering glycemic indices and came up with this one which I am pretty pleased with.
What you need
½ cup rice flour
1 cup besan (Gram Flour)
3 tablespoon wheat sooji
¾ teaspoon chili powder
A pinch of haldi (turmeric powder)
1/3 cup sliced onion (you can use finely diced as well, I like the texture of sliced)
1 ½ inch grated / finely chopped ginger
4-5 small green chilies finely chopped (Go easy on them if you don’t it like hot)
3-4 curry leaves roughly chopped
¾ teaspoon coriander powder
2 cups thin sliced tomatoes (dice them if you prefer)
Salt to taste
Oil to grease the griddle
How to Make
Mix all the ingredients together to a pancake / uttapam batter consistency.
Make sure no lumps exist.
Heat a cast iron griddle or a non stick griddle on medium heat.
Griddle should be hot enough that, when you place your palm about 5 inches high over the griddle, your palms should sense heat.
Spray a few spritz of cooking oil, if not grease the pan with as little oil as you can.
Pour a ladle full of batter and shape them in to small even circles.
Let it cook for couple of minutes and turn and cook the other side.
Be careful in turning as this recipe has a lot of veggie filling.
If you are not comfortable with uttapa / dosa making then use onions and tomatoes in lesser quantity.
We love to eat it with my mom’s US of A version of tomato pickle. 🙂
I will soon post the recipe for the same pickle.