A super-healthy flexible meal which can be eaten as a breakfast, lunch, evening snack or dinner equally likely. It uses whatever you have at home, can get as healthy as you want it to be. It’s vegan, egg free, full of nutritious vegetables, quick to prepare.
A lot of things here can be substituted with something else very easily.
- Water – 2 cups (divided)
- Semolina (Sooji)- 1 cup
Mix Sooji in water (1.5 cups) and let it rest while you prep rest of the ingredients (15-20 minutes). This will help it soften.
- Vegetables – 1.5 cups.
Choose any number of vegetables from here or be creative. Just chop them well to help cook them evenly.
- Spring Onions chopped – 3
- Carrots shredded – 1/4 cup
- Sprouted Moong Lentils- 1/4th to 1/2 cup
- Shredded Cabbage – 1/2 cup
- Capsicum – 1/4th to 1/2 cup
- Red onion chopped – 1/4th cup
- Salt to taste – abt 1 tsp
- Green chilli chopped – 1
- Ginger shredded – 1 inch
- Mustard powder – 1/2 tsp (can be substituted with red mustard seeds, optional)
- Cumin Powder – 1 tsp
- Ajwain/ Carom Seeds – 1/2 tsp (optional)
- Garam Masala – 1/4th tsp (optional)
- Chopped coriander leaves- 1/4th cup (optional)
- Turmeric Powder – 1/4 tsp (optional)
- Baking soda – 1/2 tsp (optional)
Just mix everything together and do a little dance so that everything settles. If it’s too watery, mix a little flour (wheat or AP or Chickpea – whatever you have available). If it’s too pasty, mix a little more water or curd. The mixture should be just the right consistency to pour it on the pan. Not very runny like a crepe batter, just enough to have it spread evenly in around 1/4th inch thick layer.
It will really help to have a heavy non stick pan or cast iron skillet. Heat it up at medium and oil the pan a little for the first round. Once heated, spread 1/2 cup of the mixture in an even 1/4 inch thick layer. Sprinkle a little water on the sides & cover the pan. Let it cook properly, don’t rush. If it is not cooked before you try to flip, it will break. It should take around 1.5 – 2 minutes each side. Covered cooking helps that being cooked thoroughly rather than just browning.
Repeat with the rest of the batter. In between the omlettes, sprinkle water on the pan and wipe it with a paper towel. This doesn’t need oil every time, but use it if it is sticking for you every time.
You can easily store the left over batter over a couple of days in fridge. Just bring it to right consistency by adding water/ flour when you want cook. Depending on veggies you choose, they may leak water into the batter or semolina would absorb water making it thicker.
Suggestions for serving:
- Pickle & Curd for lunch
- Cut into wedges for evening snacks. You can try to make it little crisper if you are having it with tea.
- A little salad with curd for dinner.
- Sprinkle a little chaat masala or black salt for breakfast.