Karandi Omelette

Heat the Pan

• Place a karandi or a small tadka pan over medium-low heat.
• Add 1 tablespoon of gingelly oil and allow it to heat up gently. The oil should be hot but not smoking.

Cook First Omelette

• Pour half of the frothy egg mixture into the hot pan.
• Immediately reduce the heat to the lowest setting.
• Cover the pan with a lid and let it cook undisturbed for 3-4 minutes. The trapped steam will help the omelette puff up and cook through evenly.

Flip and Finish

• Once the top is almost set and the bottom is golden brown, carefully flip the omelette using a spatula.
• Cook the other side, uncovered, for another 1-2 minutes until fully cooked.
• Slide the finished omelette onto a plate.

Cook Second Omelette & Serve

• Wipe the pan if necessary, add the remaining 1 tablespoon of oil, and heat it up.
• Repeat the cooking process with the remaining egg mixture.
• Serve both Karandi Omelettes immediately while they are hot and puffy for the best texture.