Tomato Omlette with Oats and Scallions

Ingredients-

For the batter-

• ¾ cup quick oats. I used Quaker brand.
• ¾ cup besan or split pea flour
• ½ teaspoon turmeric powder,
• ½ teaspoon red chili powder (or to taste)
• 1 teaspoon cumin seeds
• ¼ cup tomato paste
• ½ inch fresh ginger, peeled and grated
• 1 fat clove of garlic, peeled and grated
• Palm full of cilantro leaves and tender stems, chopped
• 1 ½ cups water
• Salt to taste

For the topping-

• The green parts of 2 scallions, chopped
• 2 green chili peppers, chopped (optional)
• 1 small tomato , diced

About 3 tablespoons oil to make the tomato omlette

Whipped plain cream cheese or butter, chutneys and /or ketchup to serve

To make the Tomato Omlette with Oats and Scallions-

1. Grind the oats in a dry grinder. In a bowl, combine the ground oats, besan, turmeric and chili powders and the cumin seeds.
2. Add the tomato paste, grated ginger and garlic and the chopped cilantro.
3. Add the water, a little at a time, stirring to get a smooth batter. Add the salt, stir well and set aside.
4. Meanwhile, chop and line up the toppings.
5. Grease and heat a non-stick pan on medium heat. Add a ladle full of the batter and spread it to a medium thickness (about 1/8 inch thick). Add the toppings and gently press them in your spatula. Drizzle about ½ teaspoon oil around the edges and let it cook on low heat until golden brown, about 4 minutes or so.
6. Flip the tomato omlette and let it cook on the other side for about 2 to 3 minutes.
7. Serve topped with butter or plain whipped cream cheese and the chutneys.
8. Repeat with the rest of the batter and toppings to make 7 more tomato omlettes.

Note/ Tip- The tomato Omlette is crispy when served hot off the griddle. Enjoy!