|Spicy Indian Omelette|
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)
Curry leaves : 4 sprigs
Ingredients to grind into smooth paste :
Fresh turmeric :1 inch piece
2. After 9 - 10 hours, drain off excess water in a colander.
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.