Earlier today, I had prepared idli munchurian. Still a few idilies were left by dinner time. I did not know if idli would go with egg and my mom vehemently shot down the idea, but the chef in me rose up to the challenge and I cooked this yummy dish. It is my version of Spanish Omelette or Tortilla. Like I had mentioned before, I love fancy names. I named it Revised Spanish Omelette. 😉
Time- 15 minutes
Idli- 4 chopped 1cm thick
Dark Soy sauce-1 tsp
Green chilli sauce- 1 tspn
Hot red chilli sauce- 1 tspn
Tomato sauce- 1 tspn
Black Pepper powder-1 tspn
Salt- to taste
Low fat oil
Cheese- 1 sliced cheese, chopped
Corriander- a handful
Beat the egg with all the suaces, salt and pepper.
Add the chopped idli into it and mix well.
Heat some oil. Pour this mix into the pan.
In a low flame, cook for a minute with lid closed.
Spread the chopped cheese.
Sprinkle pepper powder on it.
Let it cook for 5 more minutes in low flame with the lid closed.
Garnish it with corriander and serve.