Serves: Four
Time required: 30 minutes
1 small
onion, grated (reserve juice)
1 tsp tomato puree
2 tbsp chopped
coriander leaves
½ tsp cummin powder
200 g gramflour
salt
to taste
oil for dotting the pan
MIX the onion, tomato puree,
coriander leaves, cummin, gram flour and salt well in a pan. Add the onion juice
and enough water to make a batter of dropping consistency. Heat a frying pan and
dot with oil. Ladle in a spoonful of batter and flatten with the back of the
spoon into a 12 cm diameter disc. After about two - three minutes flip over and
cook on the other side with some more oil. Both sides should be golden. Continue
to make omelettes until all the batter is used up.
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