One of our eternal favourites at home, a filling and healthy breakfast if you make this with less oil, of course and when paired with the spicy coriander chutney and nestled between the quintessential Mumbai Bread, Pav or Pao, this is the best breakfast ever!
I usually make this on weekends and we skip our lunch post a heavy breakfast. Chickpea flour or Gram flour is extremely filling. If you have read my recent post on Dakor na Gota, a regional snack from Gujarat that I made for a challenge recently which is usually deep fried and uses chickpea or Gramflour as the prime ingredient was transformed into a low oil non-fried snack option cooked in an appe pan. Just 4-5 pieces of the gotas were enough to keep you full. Another post Besanwali Shimla Mirch ki Sabzi highlights the importance of using chickpea flour in the right way could be beneficial for both the skin and body. Do check out the post if you are interested to make another low oil main course recipe.
I was introduced to this dish way back in my college days when we friends used to decide a day in a month where pocket money (limited ofcourse) was used to dine in a restaurant. Being a Commerce Student, my college always got over by 11 am and hence having breakfast was the only option with us. While I completely restrict myself from eating south Indian food out. I mean, why have the same meals out cooked at home right? Also, home made south Indian goodies taste way better and different in terms of quality, flavor and taste at home rather than in most Udipi joints. For starters, we don’t like our Sambar to taste like sugar syrup, prefer lot of coconut and usually the idlis are also rice and lentil based not idli rava based. While my friends gorged on masala dosas and idli wada sambar, I preferred having this tomato omelette that came with a slice of bread and butter, green coriander chutney and some tomato ketchup on the side.
This is also one of the first breakfasts that I cooked for Narayan at home during our courtship period as I learnt that he loved it and more so the green coriander chutney that I make. My husband before he turned an entrepreneur, along with his colleagues at work had a small Breakfast Potluck group wherein once in a week, they all took turns and shared different snacks and had it together in their office canteen. Some days, it was south Indian from my end but most of the days, the demand for my tomato omelette was always high with extra boxes of green chutney on the side. The box always came home completely wiped clean. I grilled the tomato omelette in between two slices of bread which were spread with a layer of butter followed by green chutney and then the pieces of tomato omelette carefully placed and grilled to perfection. Earlier, I never baked my own bread but since over a year, I have started doing that as well so everything becomes home made or made from scratch, you can say.
Narayan loves eating the omelette with pav more than the bread these days. Again, the Homemade Eggless pav recipe never fails and doesn’t need the extra butter love too .. Hot and fresh from oven, can be directly consumed with the freshly cooked tomato omelettes. Whenever I make these, I always ensure I cook 3-4 extra omelettes that could be heated and had the next day. Leftovers taste the best. How many agree on this?
Call it anything, besan ka chilla or Omelette or veg omelette or tomato besan chilla but for me, this will always be the priceless memory of college days when saving money to have my favourite tomato omelette sandwich from an Udipi Joint was a joyous occasion. The moments of laughter, gossip, joint studies group, those carefree days will always remain a fond memory in my heart.
Ingredients for making the Tomato Omelette
Prep Time – 10 to 15 mins
Cook time – 20 mins
Makes 6 small sized Tomato Omelettes
- Gram Flour or Besan – 1 cup
- Rice Flour – 1 tblsp
- Puree of 1 tomato + 1 chopped tomato
- Onion – 1 medium sized finely chopped
- Turmeric powder – ½ tsp
- Red chilli powder – ½ tsp
- Hing – ¼ tsp
- Ajwain or Carrom seeds – ¼ tsp
- Finely chopped green chillies – 1 tblsp
- Minced ginger – 1 tsp
- Chopped coriander leaves – 2 tblsp
- Salt as per taste
- Water – 1 cup to prepare a batter.
- Oil – few tblps as required to cook the omlette
- In a bowl, add the gram flour, rice flour, tomato puree, chopped pieces of tomatoes, finely chopped – onions, coriander leaves, green chillies.
- Add ajwain or carrom seeds, minced ginger, salt as per taste along with turmeric and red chilli powder.
- Mix everything well before adding water as required to make a smooth batter consistency.
- Heat a tawa or griddle. Add a drop of oil on the tava and season it well by using a kitchen paper towel or half a potato or onion. Seasoning helps in acquiring a non-sticky dosa / omelette always.
- Now pour the batter with the help of the ladle and drizzle some oil on the sides and allow it to cook on both sides before serving hot.