Tuesday, 3 February 2015

Spicy Indian Omelette (Pure Vegetarian)

I love egg omelette but being vegetarian on certain days, this lentil based pancake or omelette makes my day perfect. It has all the nutrients and most importantly taste good without additional non-vegetarian items. It is an easy to prepare dish with aromatic herbs added as a  digestion improver and give a nice blend of flavor. Fermentation is not required when making this thick batter. But do not leave the batter outside as it has the tendency to turn sour and always keep the leftover batter in the fridge. I recommend you to use as much lentils as you want to make on that day and keep the extra soaked lentils in the fridge and you can use it again on the next day or you could even make pakora or deep fried lentil batter out of it. Always add the finely chopped onion when you are ready to make the omelette.

Spicy Indian Omelette

Ingredients :

Green Moong dal(with skin) : 1/2 cup
Raw rice : 1/4 cup
White soya bean : 1/8 cup
Toor dal (Pigeon eye dal) : 1/8 cup
Asofetida or hing : 2 pinches (optional because we already use saunf or fennel seeds)
Medium sized onions :2
Coriander leaves : 1/4 cup (Finely chopped)
Curry leaves : 4 sprigs

Ingredients to grind into smooth paste :

Dry red chillies : 6 (adjust accordingly, I prefer spicy)
Fennel seeds : 2 tsp
Cumin seeds : 1/2 tsp
Fresh turmeric :1 inch piece
Salt : as needed 

Method :

1. Soak dal and beans in a sufficient water for overnight.

2. After 9 - 10 hours, drain off excess water in a colander.

3. Grind all ingredients mentioned under 'Grind' section to smooth paste by adding enough water. Its okay if there are small particles of fennel and cumin seeds, I call that rustic way of cooking and it adds some kind texture to the omelette. Well, its an excuse for my hasty way of cooking.

4. Now, add drained beans and dal to the red paste and start pulsing the liquidizer after short run. You must add water little by little and turn the paste to coarse one. Do not make smooth paste as the omellete will be way too soft with no crispiness. The coarse paste is similar to the one when you make masala vadai. That means you can still see small bits and pieces of dals here and there. I would say 70 percent coarseness. 

5. No fermentation required here. 

6. Finely chop the onions, curry leaves and coriander leaves. Add all to the beans and dal mixture with salt if needed and 2 pinches of asofetida. 

7. Add enough water to make semi thick batter. Heat a flat pan, and take 1 small stainless steel bowl of batter and start swirling on the pan's surface forming a uniform circle which has to be slightly thin. Add Indian sesame oil or any cooking oil at the sides of the omelette and also on top of it. 

8. We are looking for nice brown crust at bottom and top of the omelette. Turn to the other side and cook till it's light brown and crispy. 

9. Unlike thosai, this omelette a.k.a pancake cannot be swirled smoothly and flawlessly because of the semi thick and coarse batter. You will have to struggle here but practice makes perfection. By adding oil to the bottom of the swirling bowl, you can swirl better.

10. Serve hot with green chilli and coconut chutney.


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