Masala Oats Omelette

About Masala Oats Omelette

Ingredients

• Saffola masala oats 1 packet
• Eggs 4
• Milk 4 tsps
• Carrot, grated 4 tbsps
• Cabbage, shredded 4 tbsps
• Onion, chopped 4 tsps
• Fresh coriander leaves, chopped 4 tsps
• Salt to taste
• Black pepper powder to taste
• Olive oil 4 tsps
• Cheddar cheese, grated 4 tbsps

How to Make Masala Oats Omelette (Stepwise Photos)

Method

1. Cook masala oats in a non-stick pan as per instruction on the packet.
2. For each omelette, whisk 1 egg and 2 tsps milk in a medium bowl until soft peaks form. Add 1 tbsp carrot, 1 tbsp cabbage, 2 tsps onion, coriander leaves, salt and pepper.
3. Heat 1 tsp olive oil in a non-stick pan on medium heat. Pour the egg mixture into it and cook till the egg mixture sets.
4. Place some masala oats in the centre, top with 1 tbsp cheese and fold. Cook for 1-2 minutes, flip and cook for 1-2 minutes more.
5. Once the cheese melts remove the omelette from the pan carefully and place it on a serving plate.
6. Make more omelettes in the same way and serve hot.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps