Wednesday, Aug 23rd

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Eggless Omelette

‘The Impostor’ has been in my life for…er...let’s just say many years now. It was a chance encounter one afternoon when I came home from school. There he was, at the dining table, in all his glory. He looked just like a dear friend but there was something different and inexplicable about him. I approached him cautiously, not knowing what to expect. But one taste and instantly I knew that the tomato omelette was a friend for life!!

I love the contrasting textures of this hearty and wholesome omelette. The slightly crisp edges make way to a full bite of goodness. It is an excellent option for vegetarians and kids love these ‘pancakes’. Enjoy!!

Things You’ll Need

·         4 cups tomato omelette flour mix (prepare in the ratio of 2 cups rice flour and 1 cup besan)

·         4 medium finely chopped tomato

·         1 tsp ajwain

·         ½ tsp haldi/turmeric

·         ½ tsp red chili powder

·         2 tsp salt

·         Pinch of hing

·         Handful of chopped cilantro

·         4 cups water

How To Make

Mix all the dry ingredients, except ajwain. Rub the ajwain between your palms to release the aroma and then add to the dry mix. Add chopped tomato, water and stir the mixture until homogenous. Cover and let it sit for 2 hours at room temperature or overnight in the refrigerator.

Heat an omelette pan and spread a little oil to avoid sticking. Pour the batter and spread into a thin omelette. Sprinkle chopped cilantro as a garnish. Cover and cook until one side is browned. Turn over and cook until the other side just starts browning (but not completely browned).


Add finely chopped onions and jalapeno for a spicier omelette

Make it a meal

Serve with a variety of chutneys and curd rice for a complete meal.