Steamed Basmati Rice, Dal Pitha and Masala Omelette

Ingredients

• 200 g Chana Dal (Soak for at least 4-6 hours or overnight)
• 240 g Rice Flour (Fine variety works best)
• 360 ml Water (For making the dough, plus more for steaming)
• 1 inch piece Ginger (Roughly chopped)
• 5 cloves Garlic
• 3 pcs Green Chili (Adjust to your spice preference)
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 0.5 tsp Turmeric Powder
• 2 tbsp Coriander Leaves (Finely chopped)
• 1.5 tsp Salt (Divided: 1 tsp for filling, 0.5 tsp for dough)
• 10 ml Vegetable Oil (Divided: 5ml for dough, 5ml for greasing)

Instructions

1. 1

   Prepare the Dal Filling

   • Wash the chana dal thoroughly and soak it in ample water for at least 4-6 hours, or preferably overnight.
   • Drain the water completely from the soaked dal. It should be moist but not wet.
   • In a grinder, combine the drained dal, ginger, garlic, green chilies, and cumin seeds. Grind to a coarse, thick paste without adding any water. Scrape the sides as needed.
   • Transfer the paste to a bowl. Add hing, turmeric powder, chopped coriander leaves, and 1 tsp of salt. Mix everything together until well combined. The filling is ready.
2. 2

   Prepare the Rice Flour Dough

   • In a saucepan, bring 360 ml of water to a rolling boil. Add 0.5 tsp of salt and 5 ml (1 tsp) of vegetable oil.
   • Reduce the heat to the lowest setting. Gradually add the rice flour while stirring continuously with a wooden spoon or spatula to prevent lumps.
   • Keep mixing until the flour absorbs all the water and forms a single mass. Turn off the heat, cover the pan, and let it rest for 5-7 minutes. This allows the flour to steam and soften.
   • Transfer the warm dough to a large plate or clean work surface. Grease your hands with a little oil and knead the dough for 4-5 minutes until it is smooth, soft, and pliable.

Ingredients

• 4 piece Large Egg (Bring to room temperature for a fluffier result.)
• 0.25 cup Red Onion (Finely chopped.)
• 0.25 cup Tomato (Deseeded and finely chopped.)
• 1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
• 0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
• 0.25 tsp Red Chilli Powder (Optional, for extra heat.)
• 0.25 tsp Garam Masala (For a warm, aromatic finish.)
• 2 tbsp Milk (Optional, helps make the omelette tender.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground is best.)
• 2 tsp Ghee (Can be substituted with butter or oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2. 2

   Add Vegetables

   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Gently mix everything together until just combined. Avoid over-mixing at this stage.
3. 3

   Cook the First Omelette

   • Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
   • Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4. 4