Eggs - 2 (only the whites)
Cornflour - 2 teaspoons (about 10gms)
Ginger - 1 small piece (finely chopped)
Garlic - 2 cloves (finely chopped)
Small onions(shallots) - 4 Nos (finely chopped)
Salt to taste
Ground pepper - 1/4 teaspoon
For filling
Black eyed beans - 1/2 cup
Tomato paste or thick puree - 1/4 cup
Olive oil - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Salt to taste
Soak the beans overnight. Mix olive oil, chilli powder and tomato paste and pressure cook for 4 whistles. Add salt to taste.
Whisk the egg whites and cornflour together till there are no lumps. Add the rest of the ingredients and mix well. Heat a flat non-stick girdle (dosa pan) and pour out the entire egg mixture into a thick omlette. Cook till golden brown and turn over. Once done again turn over and spread the beans mixture on one half of the omlette. Fold the other half over the side spread with the beans filling. Simmer for 1/2 a minute and then take off flame. Serve.
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