- Oil – 2 tbsp
- Eggs 6
- Onion – 1 big
- Green chilli – 2
- Milk – 2 tbsp
- Pepper – ½ tsp
- Salt – as required
Beat the eggs to fluffy with all the ingredients.
Heat a paniyaram pan with drop of oil in each hole.
Using a ladle/karandi, pour the egg mixture into each hole. Cook the omelette in low to medium flame for 2 minutes each side or until golden brown.
To make the omelette rich in taste you can also add tomato and curry leaves or coriander leaves.
When there is left over mutton or chicken gravy without meat pieces you can just make these omelettes and add it to the gravy and name it Karandi Omelette Gravy.