Winter 2010 Poultry Press
Delicious Tomato Omelet

1. In a bowl, mix together

* 3⁄4 cup besan (gram flour/chickpea flour)

* 1⁄4 cup rice flour

* 2 tbsp. rava/sooji (cream of wheat)

* 1 tsp. coriander-cumin powder

* 1⁄2 tsp. turmeric

* 1⁄2 tsp. red chilli powder

* 2 finely chopped fresh tomatoes (discard the seeds)

* 1⁄4 cup minced onion

* 1⁄4 cup minced cilantro

* Salt to taste

Vegan Recipe Corner

2. Stir in warm water to make a batter of pouring consistency.

3. Heat a non-stick pan or a well-seasoned cast iron griddle, and use a few drops of oil to make thin pancakes. If you like them crispy, cook them for some extra time on a low flame. Eat 'em while they're hot.

If you like spicy food, add one or two minced fresh jalapeno peppers or green chillies to the batter for a wonderful zing.

tomato_omelet (112K)
Photo: Liqin Cao
Winter 2010 Poultry Press