Tomato Omelette | Vegetarian Omelet: A Maharashtrian Favourite

One thing about vegetarians in India is that we think up of a vegetarian alternative for every non-vegetarian dish. The Tomato Omelette (also known as Vegetarian Omelet because of its “looks”) is Maharashtra’s answer to the traditional egg omelette.

You will find it on many a menu and is traditionally served with buttered bread, tomato ketchup, and spicy coriander chutney. I served it with some Salsa Verde which I had leftover from the week.

It is also a very easy dish to make and can be whipped up in a jiffy, be it for breakfast or then afternoon tiffin/snacks.

Makes: 6 to 8

Time: 45 Minutes

Ingredients

  1. Besan or Gram Flour – 1 Cup
  2. Chawal ka Atta or Rice Flour – 1 tbsp
  3. Gehun ka Atta or Wheat Flour – 1 tbsp (or increase rice flour by 1 tbsp)
  4. Tomato – 1 Large
  5. Onion – 1 small (optional)
  6. Green Chillies – 2
  7. Finely Chopped Fresh Coriander – 2 tbsp
  8. Turmeric – 1/4 tsp
  9. Salt to Taste
  10. Oil for Making the Omelettes

Method to Make the Batter

  1. Chop the tomato into fine pieces.
  2. Peel and chop the onion into fine pieces.
  3. Chop the green chilli into fine pieces.
  4. Sieve together the gram, rice, and wheat flours.
  5. Mix together the flours, tomato, onion, green chilli and turmeric.
  6. Gradually add about 1.75 cups of water to make a thin batter of pouring consistency.
  7. Ensure there are no lumps.
  8. Add salt and mix well.

Method to Make the Tomato Omelette

  1. Over medium flame, heat a griddle or tava.
  2. Add about 1/2 tsp of oil and spread well.
  3. Add a large ladle of batter in the centre of the pan.
  4. Swirl the pan to spread the batter into a circle.
    Or
    Use the back of the ladle to spread the batter into a circle.
  5. Let the Tomato Omelette cook till the surface dries out.
  6. Use a spatula to loosen the edges of the omelette and flip over.
  7. Drizzle a few drops of oil around the edges.
  8. Cook the Tomato Omelette for a minute or till the flip side is done.
  9. Serve hot with buttered bread, green chutney, and tomato ketchup.
  10. Repeat steps 3 to 8 to make the more Tomato Omelettes.

Tips

  1. The wheat flour acts as a binding agent, while the rice flour adds a touch of coarseness to batter.
  2. I normally pound the green chilli into a coarse paste. That way, you get the bite of the chilli without biting into pieces of it.
  3. The tomato omelette is thicker than a regular dosa. However, don’t make it too thick because then the middle does not cook very easily.
  4. If you are using a non-stick pan, you can make the tomato omelette without using any oil. However, I find that a few drops of oil is required to get rid of the raw taste of the Besan.
  5. The way a tomato omelette is traditionally eaten is by “sandwiching” it between buttered slices of bread and then dipping the sandwich in the sauce/chutney before taking a bite! 🙂
Tomato Omelette | Vegetarian Omelet
Tomato Omelette | Vegetarian Omelet