Tomato omlette is a simple easy peasy pancake recipe that is prepared using gramflour as its main ingredient and a regular in Maharashtrian cuisine better known as dhirdi. This pancake gets its name as Omlette even though it is eggless since it resembles an egg omlette. Usually in restaurants it is served with tomato sauce and mint chutney and bread slices, I personally love it with a dash of white butter and raw mango chutney.

RECIPE :

Ingredients

• 1/2 cup gram flour/ besan

• 2 tbsp rice flour

• 4 tsp fine semolina

1/4th tsp turmeric powder

• Approximately 3/4th cup water OR as required

• 1 tsp oil

• 1 small onion very finely chopped

• 1 tomato finely chopped (excluding the seedy portion)

• 2 tsp very finely chopped ginger

• 2 tbsp very finely chopped coriander leaves

• 2 to 3 green chillies finely chopped (as per choice)

• 3 to 4 curry leaves torn

• Salt to taste

METHOD :

• In a mixing bowl add besan, rice flour, semolina, turmeric powder, finely chopped onion, chopped tomato, oil, torn curry leaves, ginger, green chillies and coriander leaves. Add approximately 3/4th cup water and salt.Mix the batter well to get an even consistency. The batter should be of thick dropping consistency. Tomato omlettes are neither thick nor thin. However you can add more or less water depending on how thick or thin you want it to be. Be careful not to make a runny mix. Cover and set aside for 15 minutes.

• Smear a thin even coat of oil on a cast iron tawa/griddle using a halved onion. Heat the cast iron tawa/griddle. Drizzle a little oil and pour a ladle full of the batter on it spreading it evenly in a circular motion till it is equally thick on all sides. Cover with a steam release lid and cook for 2 to 3 minutes or till the under side is golden on low flame. The top side also gets cooked.

• Flip over,leave oil from the sides and cook uncovered till golden on the underside too.

• Mix the batter well each time and then pour it on the tawa as water used tends to come up and the other ingredients settle down.

• Serve hot with white butter and chutney of your choice. I served it with white butter and raw mango chutney (not in pic as I could’nt manage to click the perfect texture of omlette when chutney was included)

NOTE :

• You can prepare tomato omlette using a nonstick tawa too but for perfect texture and taste use a cast iron tawa,though it requires a little extra oil.

• Tastes best when served hot.

TIP

  • I’m into the habit of adding a tsp of oil to non fermented pancake batters since I think it helps the batter to blend into an even mix.

Raw Mango Chutney

Posting the link to the recipe uploaded earlier

https://mysecretplate.com/2016/07/17/raw-mango-chutney-kairichi-chutney/