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
- Besan or Gram Flour – 1 Cup
- Chawal ka Atta or Rice Flour – 1 tbsp
- Gehun ka Atta or Wheat Flour – 1 tbsp (or increase rice flour by 1 tbsp)
- Tomato – 1 Large
- Onion – 1 small (optional)
- Green Chillies – 2
- Finely Chopped Fresh Coriander – 2 tbsp
- Turmeric – 1/4 tsp
- Salt to Taste
- Oil for Making the Omelettes
Method to Make the Batter
- Chop the tomato into fine pieces.
- Peel and chop the onion into fine pieces.
- Chop the green chilli into fine pieces.
- Sieve together the gram, rice, and wheat flours.
- Mix together the flours, tomato, onion, green chilli and turmeric.
- Gradually add about 1.75 cups of water to make a thin batter of pouring consistency.
- Ensure there are no lumps.
- Add salt and mix well.
Method to Make the Tomato Omelette
- Over medium flame, heat a griddle or tava.
- Add about 1/2 tsp of oil and spread well.
- Add a large ladle of batter in the centre of the pan.
- Swirl the pan to spread the batter into a circle.
Use the back of the ladle to spread the batter into a circle.
- Let the Tomato Omelette cook till the surface dries out.
- Use a spatula to loosen the edges of the omelette and flip over.
- Drizzle a few drops of oil around the edges.
- Cook the Tomato Omelette for a minute or till the flip side is done.
- Serve hot with buttered bread, green chutney, and tomato ketchup.
- Repeat steps 3 to 8 to make the more Tomato Omelettes.
- The wheat flour acts as a binding agent, while the rice flour adds a touch of coarseness to batter.
- 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.
- 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.
- 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.
- 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! 🙂
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