Name: Maggi omelette recipe by Sher Bachao at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Ingredients: 1 small packet of maggi noodles ( 70 gms); 1 cup besan (bengal gram flour); 1 cup semolina (rava); 1/4 cup finely chopped onions; 1/4 cup grated carrot; 1/4 cup grated coconut; 1/2 cup sprouted moong (whole green gram); 2 tsp finely chopped green chillies; 1 tbsp finely chopped coriander (dhania); 1 tsp ginger-garlic (adrak-lehsun) paste; salt to taste; olive oil for greasing

Ingredients Serving: 10

1 small packet of maggi noodles ( 70 gms)
1 cup besan (bengal gram flour)
1 cup semolina (rava)
1/4 cup finely chopped onions
1/4 cup grated carrot
1/4 cup grated coconut
1/2 cup sprouted moong (whole green gram)
2 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
olive oil for greasing

Instructions

Boil 2 cups of water in a deep pan, add the maggi noodles and cook on a medium flame for 5 to 7 minutes. Drain the excess water and keep aside.
Combine all the ingredients in a deep bowl, including the boiled maggi noodles and the maggi masala and mix well.
Add 2 cups of water and mix well.
Divide the batter into 10 equal portions.
Heat a non-stick tava (griddle) and grease it lightly with olive oil.
Pour a ladle full of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter circle.
Cover and cook on a medium flame, using a little olive oil, till golden brown spots appear on both the sides.
Repeat steps 5 to 7 to make 9 more omelettes.
Serve immediately.

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