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06-01-2011, 04:01 PM
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BESAN OMELET WITH SPROUT FILLING
A vegetarian omelet made with besan and stuffed with sprouts
Preparation Time : 25 minutes
Cooking Time : 30 minutes
Servings : 4
INGREDIENTS
Gram flour (besan)
1 1/2 cups
Moong sprouts , blanched
1 cup
Salt
to taste
Chaat masala
1 teaspoon
Red chilli powder
1 teaspoon
Carom seeds (ajwain)
1/4 teaspoon
Turmeric powder
1/4 teaspoon
Green chillies, chopped
5
Fresh coriander leaves, chopped
2 tablespoons
Onion , chopped
1 medium
Yogurt
3 tablespoons
Tomatoes, seeded and chopped
2 medium
Lemon juice
1 teaspoon
Oil
to shallow fry
METHOD
Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter. Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix. Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too. Place the stuffing on one side. Fold the other side over the filling. Transfer into a serving plate and serve hot.
BESAN OMELET WITH SPROUT FILLING
A vegetarian omelet made with besan and stuffed with sprouts
Preparation Time : 25 minutes
Cooking Time : 30 minutes
Servings : 4
INGREDIENTS
Gram flour (besan)
1 1/2 cups
Moong sprouts , blanched
1 cup
Salt
to taste
Chaat masala
1 teaspoon
Red chilli powder
1 teaspoon
Carom seeds (ajwain)
1/4 teaspoon
Turmeric powder
1/4 teaspoon
Green chillies, chopped
5
Fresh coriander leaves, chopped
2 tablespoons
Onion , chopped
1 medium
Yogurt
3 tablespoons
Tomatoes, seeded and chopped
2 medium
Lemon juice
1 teaspoon
Oil
to shallow fry
METHOD
Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter. Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix. Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too. Place the stuffing on one side. Fold the other side over the filling. Transfer into a serving plate and serve hot.