Easy, Recipes, Vegetarian

Veg Oats Omelette

My nanaji usually likes to eat an omelette with bread for his breakfast. One day we ran out of eggs, so I came up with this recipe to satiate his cravings. These savoury oats pancakes/omelettes are healthy and will power you up for a long time.My nanaji usually likes to eat an omelette with bread for his breakfast. One day we ran out of eggs, so I came up with this recipe to satiate his cravings. These savoury oats pancakes/omelettes are healthy and will power you up for a long time. 

Ingredients

  • For The Omelette
  • 2 Cup Rolled Oats
  • 4 Tbsp Fine Rava/Semolina/Suji
  • 1/2 Cup Curd or Yoghurt
  • 2 Cup Water
  • 1/4 Tsp Turmeric
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Red Chili Powder
  • 1 Tsp Roasted Jeera Powder
  • 1/2 Tsp Pepper Powder
  • 2 Chilli (finely chopped)
  • 1 Onion (finely chopped)
  • 1 Tomato (finely chopped)
  • 1 Carrot (grated)
  • 1 Tbsp Coriander (finely chopped)
  • Salt to Taste
  • Oil for Roasting
  • For The Chutney
  • 100 Gms Fresh Pudina Leaves
  • 1/2 Cup Shengdana/Groundnut (not roasted)
  • 2-3 Garlic Cloves
  • 3-4 Dark Green Chillies (small-sized)
  • 1/2 Lemon Juice
  • 1 Tsp Sugar
  • Salt to Taste
  • 1/2-3/4 Cup Water

Preparation

Prep: 10 minutes
Cooking: 20 minutes

  1. For oats omelette, dry roast rolled oats until they turn crisp. Cool them completely and blend to a fine powder without adding any water.
  2. Transfer the powdered oats into a large mixing bowl, add rava for binding, and curd and water.
  3. Whisk and mix to make a smooth lump-free batter. Add turmeric, ginger paste, chilli, cumin powder and pepper powder. Then add onions, tomatoes, carrots and salt.
  4. Mix well, forming a thick flowing consistency for the omelette batter.
  5. Heat a pan or tawa and grease it with oil. Pour the batter and spread gently.
  6. Cover and allow it to cook on a medium flame for a minute. Now flip and cook both sides pressing gently. Your oats omelette is ready to serve with green chutney.
  7. For pudina chutney, simply blend pudina leaves, shengdana, garlic, chillies, lemon, sugar, salt and ½ cup water in a mixer (if you feel the consistency is very thick, add ¼ cup of water).

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Ruchita Mane

I've always lived with my Nana-Nani and my Nani makes amazing food so I barely cook. I recently graduated as a Software Engineer and before I could look for a job, the pandemic broke and we were all under lockdown. The search came to a halt and the anxiety about the future hit me hard. I had to get out of that feeling so I diverted my mind into exercising, yoga, meditation and even cooking. I started with helping my Nani by chopping vegetables, making tadkas, kneading soft doughs and in no time, I was rolling round chapatis. Cooking kept my mind in the present and made me patient and consistent. My Nani is glad that I don’t make a mess while cooking anymore, that gives her great joy. My Nanaji says that he doesn’t have to go out to a restaurant because I can cook almost everything. Now I don’t want to stop cooking. Thank you, Lockdown!