Eggless Tomato Omlette

This dish brings in the most wonderful memories…my aaji made this and I loved the tantalising aromas that wafted through her airy kitchen. After all these years, I remember her insistence on  making me eat more than one because I was a growing child and needed the extra food. My mom made it too but it wasn’t quite like my grandmom’s. Difficult to say why, given that the recipe is the same. Maybe it was just that extra dose of grandmom love that made it special and delicious…

Needless to say, this recipe features quite regularly at home and we make it on weekends when we can afford to be lazy and don’t want too much work. Yes, it’s that easy to whip up. Less messy, easy to clean up too… using humble pantry articles. so, ready to start cooking? 

Ingredients 

1 glass (250ml) besan (gram flour)

1/2 glass rice flour 

1 teaspoon turmeric powder

1/4 teaspoon asafoetida powder 

2 small tomatoes chopped finely ( but not too fine)

2 teaspoons chopped coriander leaves

1/2 mid sized onion chopped fine/ 1 shallot chopped fine/ 1 small onion chopped fine

2 green chilis chopped fine (increase the quantity to make it more pungent)

A pinch of sugar

1 tablespoon salt (more if needed). 

Water (to make a batter)

Oil 

Method

In a big bowl, add the ingredients listed above except the oil and water. Mix well. 

Add water slowly so that you get a thick but fluid batter. The consistency shouldn’t be too watery or too thick. The mix tends to thicken when kept for 10 minutes. You can always adjust the water quantity later. If your batter gets too watery, add some gramflour and salt to adjust. (You can  taste a drop of the batter to figure out if you need more salt)

Once the batter is ready. Let it rest for 10 minutes. 

Heat a pan, add oil ( you can use olive oil or sunflower oil or even ghee if you want a richer flavour)

With a ladle add, the batter. This step is exactly how you would make an omelette or dosas. 

Spread it around the pan ensuring you don’t spread it too thin. You can see my photos to understand this better. 

Side A semi-done and on to side B that’s face down

Allow to cook and crispen on the lower side before you flip to the other side. The first one could take longer because the pan is heating up. I keep it about 8 minutes on each side. To get them crisp, you can repeat the flip process again ie Side A again for a short while and then Side B. 

Once side A and B is done, serve hot. 

You can choose to finish the batter and then eat them together or serve one at a time. 

I prefer serving them straight off the pan when they are nice, hot and crispy:)

The above proportions make about 8 tomato omelettes depending on how big you make them. 

Hope you enjoy making and eating this delicacy. We can never have enough of them:)

Thank you!