This is a fairly common dish in many hotels in Karnataka, and goes by the name Tomato Omelette. Anything called "omelette" is not very appetising to many of us, and so I just call it Tomato Dosai! I have made it a bit differently, and used ground tomato instead of chopped or sliced tomatos, and in addition given it a filling as well, to get in some greens! In minutes Sunday breakfast was ready!
For the Dosai
Besan / Kadalai maav / chickpea flour - 1 cup
Tomato - one large
Garlic - 1 clove
Ginger - a small piece
Green Chillie - 1
Salt - 1/2 tsp
Asafoetida - a pinch
turmeric powder - a pinch
Curds - 1 tbsp
Water - (about a cup) to make the batter Oil / Ghee - to fry the dosais
1. Grind tomato, garlic, green chillie into a paste.
2. Add the paste to the flour, along with salt, turmeric powder and asafoetida
3. Now beat the curds and water and blend it well with the tomato - besan mixture, to form a smooth batter.
4. Heat a non stick pan and wipe on a little oil or ghee. (You can use a halved onion or potato to coat the pan evenly with the oil)
5. Pour a ladel of batter and spread it out like a dosai, as thin as possible.
6. When you see a few light brown spots appearing, place a spoon of filling one half, and fold over the other half.
7. Serve hot as is or with your choice of chutneys or podis.
For the Spinach Potato Filling
Chopped Onion - 1 Tbsp
Potato - 2 medium sized, boiled and cut into cubes (you can remove the skins or keep it on as per your taste)
Spinach - 1 bunch, washed, cleaned and chopped
Green Chillie - 1 sliced
Grated Ginger - 1/2 tsp
Jeera - 1/2 tsp
Dhania Powder - 1/2 tsp
Salt - 1/2 tsp or to taste
Oil - 1 tsp
1. Heat the oil and add the jeera seeds.
2. Next add, onion, ginger, green chillies and onion, and toss together on medium flame.
3. Once the onion turns pinkish brown, add dhania and stir.
4. Next add the chopped potatos, followed by salt and lastly the add the spinach.
5. Mix well and shut the pan with a lid for a minute or two, and then switch off the flame. Potato Spinach Filling is ready!