By Madhu Verma
Mother of Sneha Verma
Dal used: Moong Dal
Ingredient:
For Batter:
1 cup Moong dal
1/4tsp Turmeric powder
2 tbsp Rice flour
3/4 tsp Salt
For Moong Omlette:
½ tsp Cumin
1 green Chilli
½ tsp Ginger paste
1 Onion (finely chopped)
1 tbsp Tomato (finely chopped)
1 tbsp Capsicum (finely chopped)
2 tsp Oil
1/2tsp Eno fruit salt
2tbsp water
Pinch of Chilli powder
1tbsp fresh Coriander leaves (finely chopped)
1tbsp Butter.
Method
1. Soak Moong dal for 1hour
2. Strain and blend into a fine smooth paste.
3. Transfer to a large mixing bowl.
4. Add 1/4 tsp Turmeric powder, 2tbsp Rice powder and3/4 tsp salt. Mix well.
5. Take 2 ladleful of batter into a smaller bowl.
6. Add Cumin, Chilli, Ginger paste, Onion, Tomato and Capsicum.
7. Mix it well.
8. Add Eno fruit salt and water to the bater and mix gently.
9. Heat the pan and apply butter evenly
10. Once the mix is frothy pour it on to the heated pan.
11. Sprinkle Chilli powder and Coriander leaves.
12. Cover and simmer for 2minutes till the base is crisp.
13. Gently flip and make a slit in the centre.
14. Drop 1tbsp of butter in the centre and let it get absorbed.
15. Cook till the bottom it also crisp.
16. Enjoy with green chutney and tomato sauce.
Madhu Verma won the third prize
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