Spiced Masala Omelette With Rice Pancakes Recipe

About this recipe

Spiced Masala Omelette with Rice Pancakes is a delightful Indian breakfast that brings together the richness of eggs and the crisp texture of rice pancakes. The omelette is infused with aromatic spices like cumin, turmeric, and fenugreek, combined with fresh onions, green chilies, and tomatoes for a burst of flavor. The rice pancakes, made from smooth rice flour batter, complement the omelette perfectly with their light and crispy texture. This dish not only satisfies your taste buds but also provides a balanced nutrition profile, offering 32g of protein to power your morning and sustained carbs for lasting energy. Cooking this meal is a rewarding experience, as the vibrant colors and fragrant spices create a feast for the senses. Best enjoyed as a weekend breakfast or brunch, it pairs wonderfully with a hot cup of chai or coffee.

Ingredients

• Pcs Egg Loose
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 500 g Minimeal Onion
• medium Chilli Green Long
• 500 g Desi Tomato (Tamatar)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 200 g Chukde Cumin Seeds / Jeera Seeds
• 50 g X 3 Eastern Asafoetida Powder Combo
• 250 g Organically Grown Fenugreek Leaves
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)

Instructions

1. 1. Crack the eggs into a bowl, whisk them until frothy, and set aside.
2. 2. Mix rice flour with water to create a smooth pancake batter, ensuring no lumps remain.
3. 3. Heat 1 tbsp oil in a pan, add cumin seeds, mustard seeds, and asafoetida, letting them sizzle for 20 seconds.
4. 4. Add chopped onions, green chilies, and tomatoes to the pan, sauté until softened and lightly caramelized.
5. 5. Stir in turmeric powder, red chili powder, fenugreek leaves, and salt, cooking for an additional minute.
6. 6. Pour half of the sautéed mixture into the egg bowl and mix well to create the masala omelette base.
7. 7. Heat 1 tbsp oil in a non-stick pan, pour half the egg mixture, and cook until the omelette sets and turns golden on both sides.
8. 8. Repeat the process with the remaining egg mixture to make the second omelette.
9. 9. In a separate pan, heat 1 tbsp oil and ladle the rice flour batter to form thin pancakes, cooking until crisp and golden on both sides.
10. 10. Serve the spiced masala omelettes alongside the crispy rice pancakes, garnished with fresh coriander leaves.