Tomato Omelette

This is an omelette without egg !! I don't why its called an omelette, but that really doesn't matter, because its really simple, fast and tasty.
Its one of those quick-fix dosas. I make a whole lot of these easy, non-fussy dosas where there is no need to soak, grind, ferment...just mix ingredients and you're all set.

This morning, I was bored of the usual oats / cereal drill, and remembered that I hadn't made tomato omelettes in a real long time.
I have always had this at home, but there was this one time that I had it in a 'Kamath' restuarant. For the uninitiated, this is a very popular chain of resturants down south, especially in Karnataka - non-fussy, clean, vegetarian, total value for money resturants. At this Kamath restuarant in Bangalore, they serve tomato omelette with toast and tomato ketchup. That was the first time I had it with ketchup and it was actually a very nice combination.

At home, I usually have it with ketchup, coriander chutney or molaga podi



Sending this entry to JFI chickpea hosted by ms of Sometime Foodie and to FIC - Yellow hosed by sunshinemom of Tongueticklers

What you need -
(this is for about 8 omelettes)

2 cups besan (chick pea flour)

1/2 cup rava (semolina)

3 tomatoes chopped

1 onion chopped

1/2 cup coriander leaves chopped

2 green chillies chopped

1 tsp cumin seeds

salt to taste

1/2 tsp turmeric powder

1/2 tsp chilli powder

What you do with it -

Mix the besan and rava in enough water to make a thickish batter

Add the other ingredients and mix well

Add a teaspoon (or less) oil on a tava and spread the batter starting from the outside. Swirl the tava around to get the batter to move and fill in the gaps

Cover till it turns brown on one side

Flip over and fry till done

Serve with ketchup / green chutney / raita / garlic chutney or molaga podi