By Rajan Bhattacharya
October 1, 2024
A light and crispy tomato omelette made without eggs using gram flour, tomatoes, onions, and aromatic spices. This vegan and protein-rich breakfast recipe takes just 30 minutes to prepare, perfect for a wholesome meal.
1 cup gram flour (besan) 1 cup finely chopped tomatoes ⅓ cup finely chopped onions 1 tsp finely chopped ginger 1 tsp finely chopped green chillies 3 tbsp chopped coriander leaves ¼ tsp turmeric powder ¼ tsp red chilli powder Pinch of asafoetida (optional) Pinch of garam masala ¼ tsp baking powder (optional) ⅛ tsp black salt (optional) Salt to taste 1 cup water 2-3 tbsp oil
Chop the tomatoes, onions, ginger, green chillies, and coriander leaves finely.
In a bowl, mix gram flour, chopped veggies, spices, salt, and water to form a smooth batter.
Heat a pan on medium heat, add 2 tsp of oil, and pour a ladle of batter.
Gently spread the batter in a circular motion and drizzle oil on the edges.
Cook until the base is golden, then flip and cook the other side until crisp.
Repeat the process for the remaining batter and serve hot with chutney or ketchup.