Jun 27, 2012

Tomato Omelette

Tomato Omelette (100 % vegetarian omelette)

A tasty pan cake, made of besan (gram flour, wholewheat (atta), chopped tomatoes, coriander – mint leaves, green chilli and seasoning. Serve as a snack or breakfast dish with tomato sauce / chutneys !!

Makes: 4


1/2 cup ( Indian standard measuring cup of 100 ml / 4 oz capacity) besan ( gram flour / chone pitti / kadala maav )

2 tablespoon whole wheat (atta)

130 ml water

2 tablespoon, finely chopped onion

1 tomato, finely chopped

1 green chilli, finely chopped

2 tablespoon finely chopped mint and coriander leaves (do not add thick stem)

1/2 teaspoon salt ( or to taste )

2 teaspoon oil

Tomato sauce / coconut or green chutney for serving


In a wide bowl, mix besan and whole wheat atta with finely chopped onions, tomatoes, green chilli, salt and chopped coriander leaves.

Make batter with water (130 ml – 140 ml) and the batter should be of dropping consistency. Cover and keep aside for 15 minutes.

Heat a non stick dosa tawa / frying pan (or omelette pan). Apply little oil. Pour 1 ladleful of batter and spread it in a circle of 1/4 - inch thickness.

Cover with a lid and cook on a medium heat for 5 - 7 minutes until outer side well cooked. Sprinkle 1/2 teaspoon extra oil if required.

Turn it over and cook the other side ( till well cooked and golden color) ). Carefully remove it with a flat spatula. Serve hot with green chutney / tomato sauce / coconut chutney.

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