Eggless Tomato Omelette Recipe
This Eggless Tomato Omelette is a quick recipe that can serve as a wonderful snack or breakfast. Made mostly with gram flour or besan, this purely vegetarian omelette is a delicious preparation that can be eaten with any green chutney (coriander chutney or mint chutney) or with ketchup.
Ingredients
- Gram flour (besan) - 3 cups
- Rice flour - 2/3 cup
- Ginger - 1 tbsp grated
- Green chilies - 3-4 medium or to taste, crushed
- Oil - 2 tbsp for the batter and some more for cooking on the griddle
- Salt - To taste
- Turmeric powder - 1/2 tsp
- Onion - 2 small finely chopped
- Tomatoes - 3 big finely chopped
- Cilantro/Coriander leaves - A small bunch finely chopped
Instructions
- In a mixing bowl, mix the gram flour and the rice flour.
- Add 2 tbsp oil, salt to taste, turmeric powder, ginger paste, coriander leaves, and crushed green chilies.
- Add water slowly while mixing continuously to avoid forming lumps.
- Add enough water (I added 3 cups) to make a slightly thick batter (just like a dosa batter).
- Add chopped onion, and tomato. Mix well.
- Heat a griddle, and keep on medium heat.
- Sprinkle little oil in the center of the griddle and spread about 1/4 cup of the batter on it.
- Spread with the back of a spoon to make an evenly thick circle (about 1/2 cm thick).
- Cover and allow to cook till the upper surface looks cooked and there is browning along the edges.
- Flip over to the other side and allow the other side to get little brown spots too (for about a minute).
- Serve hot with green coriander chutney or mint chutney or with ketchup.
