Vegetable Omelet Recipe Video
Summary
Ingredients
| Besan/Null | 1⁄2 Cup (8 tbs) (Gram Flour) | |
| Sooji/Null | 1⁄4 Cup (4 tbs) (Rava/Semolina) | |
| Red chilli powder/Null | 1 Teaspoon (Null) | |
| Turmeric powder/Null | 1⁄4 Teaspoon (Null) | |
| Coriander powder/Null | 1 Teaspoon (Null) | |
| Shredded green pepper/Null | 1 Tablespoon (Null) | |
| Onion/Null | To Taste, finely chopped (Null) | |
| Shredded carrot/Null | 1 Cup (16 tbs) (Null) | |
| Mushroom/Null | 1 Cup (16 tbs), cut into small pieces (Null) | |
| Coriander leaves/Null | 1 Tablespoon, finely chopped (Null) | |
| Salt/Null | To Taste (Null) | |
| Salt/Null | To Taste (Null) |
Nutrition Facts
Serving size
Calories 116 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.4%
Saturated Fat 0.19 g0.93%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 244 mg10.2%
Total Carbohydrates 21 g7%
Dietary Fiber 4.2 g16.8%
Sugars 3.7 g
Protein 6 g11.2%
Vitamin A 139.1% Vitamin C 13.2%
Calcium 3.6% Iron 8.6%
*Based on a 2000 Calorie diet
Directions
Add water slowly and make a very thin batter.
Add all veggies and mix well.
Heat pan on a medium to high heat, add oil and pour batter. Pour some oil around the edges of omelet.
Now flip it once it starts to leave the edges of pan. Cook nicely from other side as well.
Serve hot with pickle or chutney.
Chef
