It was the summers of 1992. I with my family have gone to Mahableshwar , a small and quiet town in those times.  We stayed in the company's guest house, with which my husband was associated at that time. It was an old heritage bunglow on a hilltop, with vast garden and green area. The soil was red and it was such an amazing sight to look at the plush green vegetation on the red soil.

We traveled from New Delhi to Mahableshwar via Pune and it was a long journey.
We traveled by night train and reached Pune early morning. From Pune, we took a cab and reached Mahableshwar in around two and half hours. The drive was beautiful, by the side of majestic Krishna river. The road , as far as I remember now was okay and we reached our destination in the afternoon. It was cloudy and cool, with pleasant breeze. We had our lunch and slept like log.

In the breakfast, one of the option was vegetarian omelette. One of the items in breakfast was vegetarian omelette. I had heard about an omelette that's not made from eggs for the first time and thought of trying it. I had just turned vegetarian. ๐Ÿ˜‘When the vegetarian omelette came, I found it to be "besan chilla" with onion, tomatoes and green chillies and fresh coriander. It appeared more or less like omelette and hence the name. ๐Ÿ˜

Today, I was thinking of what to cook for breakfast, the idea of vegetarian omelette suddenly appeared like a dรฉjร  vu.  I have to pick an option that's suitable for two generations, where the generation gap is much. The generation gap is increasing with every next generation and I have to balance between grand father and grand sons. ๐Ÿ˜€ The vegetarian omelette satisfies the requirements of both.

I can serve my father simple 'besan ka chilla" as it will be easier for him to eat without the denture. Afterwards, I had added the finely chopped onion, tomato and fresh coriander to the batter to make the "vegetarian omelette".
Chopped onion, tomato and fresh coriander

Mix well to make a smooth batter.

The consistency of batter should be similar to that of dosa. It should be of falling consistency. Add salt to taste and a pinch of garam masala.  Heat the non-sticking dosa tawa. Add a spoonful of batter. Spread with the serving spoon or kadchi, used for adding batter on tawa/ girdle. If required, add slight oil or shudh ghee. I prefer ghee as I love it's aroma. You may cover it , though it's not  necessary.

Covered cooking traps the heat and steam, making cooking faster .

Cook on low flame till both sides turns pink and crispy.


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