Mushroom omelette, vegetarian mushroom omelette
I make omelette very often at home. Mushroom is one of my favorite veggie, and I try to incorporate it in my food as much as possible. When I was thinking about an eggless version of an omelette, I came across chef. revathi shanmugam ‘s mushroom omelette. I tried it three days back, and liked it so much. It resembles like an adai, but tastes good. Vegetarians, you are going to love this recipe. You can serve it with sambar, rasam and even curd rice.
Gram flour/besan flour/kadalai mavu – 1 cup
Rice flour/arisi mavu – 1 tbsp
Wheat flour/godhumai mavu – 1 tbsp
Mushroom (chopped) – 1 cup
Ginger garlic paste – 1/2 tsp
Cumin powder/seeraga thool – 1/2 tsp
Pepper powder/milagu thool – 1/2 tsp
Turmeric powder/manjal thool – 1/4 tsp
Salt – as required
Oil – 1 tbsp
Note. The ingredients shown will vary with the original quantity.
1. In a mixing bowl, combine besan flour, rice flour, wheat flour, ginger garlic paste, cumin powder, pepper powder, turmeric powder, chopped mushroom and salt. Add little water and stir well to avoid lumps.2. The consistency of the batter should be like Idli batter. Heat dosa pan and drizzle few drops of oil. Pour a ladle of batter, and spread it evenly in a circular motion. Lift the base using a spatula and check if it is browned. When it is browned, flip the omelette carefully with a spatula. Let the other side cook. Once the other side turns light brown, gently remove from the pan.Now, mushroom omelette is ready! Serve as a snack or with sambar, rasam and curd rice.
Mushroom omelette, vegetarian mushroom omelette recipe below: