Tomato omelette or eggless omelette is a pancake prepared with gram flour / besan and tomato as base which is usually served with chutney.
Serves: 2 people
- 1 cup - Gram flour / besan / kadalai maavu
- 1 medium - Onion (chopped finely)
- 1/2 medium - Tomato (chopped finely)
- 1 no - Green chilli (chopped finely)
- 1 tsp - Ginger (chopped finely)
- 1/8 tsp - Turmeric powder
- 1/4 tsp - Red chilli powder ( or add as needed)
- 1 tbsp - Coriander leaves (chopped finely)
- 1 cup - Water
- Salt to taste
- Take a mixing bowl, add gram flour / besan, red chilli powder, turmeric powder and required salt, mix well thoroughly and add a cup of water. Once again mix well so that no lumps are found.
- Now add chopped onion, tomato, ginger, green chillies, coriander leaves and mix well.
- Heat a tawa, grease it with few drops of oil or butter. Pour a ladle of batter at the centre and spread evenly to form almost round pancake. Add some oil drops around the edges and top of the omelette. Cover it with the lid and allow them to cook over medium flame.
- Now flip over and cook the other side. Cook tomato omelette till both sides are cooked and the edges are crispy.
- Serve hot tomato omelette with any chutney of your choice or tomato sauce. You can also place them between toasted bread slices and relish them as sandwich.
- Consistency of batter should not be too thick or too thin. If you add 1 cup water for 1 cup besan, that is the perfect ratio and no need to worry about right consistency.
- Keep flame over medium or low while cooking omelette.
- If you wish you can add roasted cumin powder and some asafoetida to this recipe.