"Tomato Onion Omelette with Mooga Dali (Green Gram Dal)- Ukdo Tandlu (White Boiled Rice) Batter” ... remember I had mentioned few days back that the batter ground in wet grinder runs at times for 3 days in my home ... well I had shared Idly prepared on 1st day and dosa on 2nd day ... but could not post 3rd prepared omelette as my camera would not open and the picture was stuck in it ... finally retrieved, so sharing the third Avtaar ie. tomato- onion omelette prepared with the final remaining batter … Yummilicious ...
** Onion-Tomato Omelette is a dosa prepared by many usually using besan/ gram flour, however, I have somehow never prepared it that way. I always end up preparing this tasty dosa with most of the leftover batter of dosa, which by themselves are not sufficient to prepared and served to all. In such times, I just add some besan, rava and other ingredients and prepare them into omelette and they really taste wonderful, even better than the ones prepared with only besan. So do try this out the next time with any leftover batter. Here I have prepared with left over Mooga Dali (Green Gram Dal)- Ukdo Tandlu (White Boiled Rice) Batter with addition of finely chopped onions and tomatoes and they tasted wonderful served with some tomato ketchup. You can prepare the same with any leftover batter or freshly prepared batter too in same method.
** Here is my simple method of preparing "Tomato Onion Omelette with Mooga Dali (Green Gram Dal)- Ukdo Tandlu (White Boiled Rice) Batter” … My Style …
** For this dosa I have used about 2 cups of the leftover Mooga Dali (Green Gram Dal)- Ukdo Tandlu (White Boiled Rice) Batter the recipe of which I will share at the bottom of this recipe.
** To prepare the batter : In a bowl add about 2 cups of leftover batter, to this add about ½ cup of chiroti rava (fine rava) and about 3-4 tblsp besan (bengal gram flour/ chane peeta). Add a little bit of water, a little bit of salt, a large pinch of turmeric (haldi) powder and mix well to a very smooth consistency, there should be no lumps whatsoever.
** Peel off the skin of one large sized onion and chop it finely and keep it aside. Wash, wipe dry and chop 2 medium sized tomatoes and cut them also into small piece. Cut 2-3 green chillies finely and keep it ready aside too. You can add on some finely chopped coriander leaves too, I did not have them fresh, so skipped the same.
** To remove the dosa : Heat a non stick pan or iron tawa, till smoking point. The tawa should be really hot. Now lower the heat, add a tsp of oil and spread well. Now rub gently the tawa with a folded napkin or tissue paper (I use tissue) and spread the oil into a thin layer on the tawa. Excess oil gets absorbed by the paper. Do not rub the pan vigorously.
** Now pour a large ladleful of batter (say about half a cup) at the center of the tawa and spread nicely with the bottom round surface of the ladle/ spatula into a thick layered circle clockwise evenly of about 8 inches in diameter. Do not apply pressure while doing so, or else the dosa will get bubbled and not spread evenly.
** Garnish the top of the dosa with finely chopped onions, tomatoes and chilly pieces and coriander leaves if any. Press them a little bit with the spatula so that they sink slightly into the batter of dosa. Now add on some oil drops all round the rim of the dosa and also on the top of the dosa. This helps evenly browning of the dosa well and turns crispy too.
** Raise the heat to medium and when the dosa has cooked and is crisply browned on the bottom side, gently remove the dosa with the help of a flat spatula and flip it over and press it down slightly with the help of the spatula to let fry on the top side specially the onions and the tomatoes. When crisply done flip it back and then place it on a serving plate to be served hot.
** "Tomato Onion Omelette with Mooga Dali (Green Gram Dal)- Ukdo Tandlu (White Boiled Rice) Batter” is done and ready to be served. Always serve the onion tomato omelette/ dosas hot directly from tava as if allowed to rest they turn limp and do not taste good. The taste lies in eating them hot with either some chutney or tomato ketchup. In my home we prefer with ketchup though in my Mom’s house it was always served with chutney.
** Try out this delicious healthy omelette dosa prepared out of leftover batter and enjoy with your family and friends. If you are using a batter to which you have not added ginger and green chillies while grinding like we normally do for many dosas, then do so for the omelette preparation as it turns out tastier. You can serve it with any chutney of your choice too.
** Sharing the link to "Mooga Dali (Green Gram Dal)- Ukdo Tandlu (White Boiled Rice) Batter” below, you may try it out too, the best part of that batter was, the first day I prepared Idlies with it, followed by dosa the second day and finally tomato- onion omelette on the third day. Isn’t that great, you get to prepare three different varieties of dishes in one batter.
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Thanks.