10tablespoonsgreen mint chutney(see link to the recipe above)
Instructions
To prepare the eggs for the mini omelettes:
Chop the tomato, the onion, the hot green chili and the curry leaves to superfine bits.
Break the eggs into a bowl or a small vessel. Add the Kashmiri chili powder, the turmeric powder and the powdered salt. Use a beater or a spoon to beat the eggs thoroughly.
Tip in the chopped tomato, the onion, the chili and the curry leaves and mix well. Set aside.
To make the base:
Slice the tomatoes into rings (each medium sized tomato will make 3 rings) and set aside.
To fry the mini omelettes:
Set the non-stick kuzhiyappa chatti on high heat. Grease the depressions with cooking oil.
As soon as it is hot, mix the beaten eggs once again and pour it into each pit up to three quarters of its capacity. Lower the heat and cover with a lid.
2 minutes later, remove the lid. Dribble a few drops of oil over the mini omelettes and use a thin spoon to turn over the omelettes.
Keep covered for 90 seconds more by which time the eggs are cooked perfectly.
Lift the fluffy egg omelettes with a spoon onto a plate. Continue to fry the rest of the omelettes as before.
To assemble the ‘matoes
As soon as all the appams are done, take a slice of tomato and lay a teaspoonful of green mint chutney in the center.
Press it down slightly with a mini omelette and plate it to serve fresh. Enjoy!