Tomato Omelette | Eggless Vegetarian Omelette Recipe
Tomato Omelette is an eggless, vegetarian omelette recipe made with gluten free chickpea flour (garbanzo beans or besan), tomato, onion and basic Indian spices. Serve with a side of coriander chutney, tomato ketchup and sliced bread as breakfast or quick snack.
Servings 12 servings
Equipment
- Food processor or blender cut onions, puree tomatoes etc.
- Cast Iron flat Griddle or Non Stick Tava
- Mixing Bowl, measuring cups, spoons, spatula
Ingredients
- 1 ½ cup Besan (Garbanzo Flour / Chickpea Flour / Gram Flour)
- ½ cup Rice Flour
- 3 Tomatoes 2 tomatoes pureed and 1 chopped
- ¾ cup Onions finely chopped
- 1 teaspoon Ginger (grated)
- 1 - 2 Green Chillies finely chopped
- 1 teaspoon Kashmiri Red chilli powder
- ½ teaspoon Turmeric Powder or Haldi Powder
- ¼ teaspoon Asafoetida or Hing
- 1 ½ cup Water Read Notes Below
- salt to taste
- Finely chopped coriander leaves as required
Instructions
- Puree 2 tomatoes in a blender and finely chop 1 tomato and keep aside.
- In a bowl, add chickpea flour (besan) and rice flour.
- To this, add finely chopped onions, ginger, green chilies, finely chopped coriander leaves, Kashmiri red chili powder, turmeric powder and Hing or asafoetida.
- Next, add tomato puree and finely chopped tomatoes. Mix well.
- Add some water and whisk to a batter consistency. Add salt to taste.
- Heat a flat tava or griddle, add few drops of oil and season the pan. Note - This step prevents the omelette from sticking or tearing.
- Carefully pour a ladle of tomato omelette batter and spread in a circular motion. Drizzle oil in the center and side and let it cook until the edges are crisp and brown.
- Using a spatula, lift the omelette, turn and cook on the other side. Repeat the process with the rest of the batter. Serve tomato omelette hot with a side of your choice.
Notes
Ingredients and Substitutes
- Both Besan, Gram Flour, Chickpea Flour or Garbanzo beans flour and Rice Flour are naturally gluten-free and vegan. Rice flour makes the batter light and gives a crispy texture to the omelette. Note - Sift the flours for best results.
- Tomato - The recipe calls for using tomatoes in 2 ways - puree and chopped. The puree blends with the flours and adds tanginess and color whereas the chopped pieces provide bite. This is how its prepared in restaurants.
- Hing or asafoetida - if you are looking for a 100% gluten free recipe, omit hing from the recipe.
- I do not use baking soda for preparing chilla batter. Most restaurants add a pinch of soda for light and fluffy texture.
- Feel free to adjust quantities of red chili powder and fresh green chilies used.
- Please note that the quantity of water specified in the recipe is the approximate value. Use your judgement and adjust the quantity depending on the required batter consistency.
- This is an instant batter and does not require resting or fermentation.