Eggless Tomato Omelette |Vegetarian Omelette |Besan ka Cheela

Tomato Omelette is a vegan and gluten-free option as a breakfast recipe.

Easy and fast to make these healthy pancakes are protein-rich too.

Tomatoes are rich in umami components lend a delicious flavour to this eggless gram flour dosa.

Tomato Omelette is very commonly called Besan ka Cheela in North India. This pancake is not restricted to any particular region in India and is available in most places especially Udupi Hotels.

With the lockdown, I am trying to utilise my pantry staples to make my food interesting without multiple trips to stores. During one of my trip, I picked up tomatoes generally I picked up some raw, some half-ripe and ripe. Here I had no choice all of them have started ripening even in the fridge. So using them up and redoing my older pictures.

Besan or Chickpea flour: Bengal Gram flour a gluten-free flour.
Rice flour: Add to give the extra crispness.
Rava: In case you do not have rice flour use rava or sooji. Only your Tomato Omelettes will not remain gluten-free.
Water: Make a batter of pouring consistency with the flour.
Onions and tomatoes: use finely chopped they add the flavour.
Bell peppers, spinach: these are optional veggies that you can use. Chop them fine.
Green chillies, coriander: Use green chillis as per your taste. I generally chop both the chillies and coriander fine.
Salt, red chilli powder, hing and turmeric: are the spices that flavour this dosa.
Oil: you will need oil to grease the skillet. Use something like sunflower, rice bran, vegetable oil I prefer to use a mix of homemade ghee and oil. But when you use ghee it will not be Vegan.

Method of making:

In a bowl, mix well all the ingredients except water and oil.
Add the salt, chilli powder, turmeric and add water sparingly. You can always add more if needed.
Grease and heat a non-stick tawa pour a ladle of the batter. Drizzle oil.
Cook on both sides.
Serve hot with coconut chutney, sambar, pickle. I love it with homemade tomato sauce or tomato chutney.

Here is the Recipe Card:

Tomato Omelette

Simple yet delicious Vegetarian Tomato Omelette also called as Besan ka Cheela!

5 from 1 vote

Print Pin Rate Save Recipe

Course: Breakfast, Brunch, Snack

Cuisine: Gluten-free, Indian, Vegan

Keyword: Easy Indian Breakfast Dishes, Pancakes, Tomato Omelette

Prep Time: 10

Cook Time: 4

Total Time: 14

Servings: servings

Calories:

Author: ArchanaPotdar

Equipment

Bowl for mixing
Spoons and Ladles
Non-stick tava/skillet

Ingredients

1 cup besan/ chickpea flour
¼ cup rice flour roasted and cooled
2 medium onions finely chopped
3 medium tomatoes finely chopped
1 green chilli finely chopped
1-2 tablespoon dhania/ coriander Leaves finely chopped
¼ teaspoon hing/asafoetida
salt to Taste
¼ teaspoon haldi/turmeric powder
2 teaspoon red Chilli powder
½ cups water you may need upto 1 cup
Oil to fry as needed
¼ cup bell peppers/capsicum optional , finely chopped
½ cup palak/spinach optional , finely chopped

Instructions

Chop the onions, tomatoes, chillies, coriander fine. Chop the bell peppers and spinach if using fine. If you have food processor use it.
In a mixing bowl, mix well the chopped ingredients, besan and rice flour, salt, chilli powder.
Add ½ cup water and make a loose batter. Add more if needed.Your batter should be between dosa batter and neer dosa batter, not too loose and not too thick.
Grease and heat a non-stick pan.
When it is well heated, add the batter in circular motion. You cannot spread the batter much.
Or add the batter in the centre then move it gently to the sides.
Add a few drops of oil on the sides of the dosa. Cover and cook.
You can flip the dosa only when it is well cooked else your dosa will break.
Once you flip it, cook on the other side.
Serve hot with tomato sauce or chutney of your choice.

Notes

In case you are using rava/sooji let the batter sit for about 10 minutes before you start making the pancakes.
Adjust the water after it sits. Remember, you can always add more water.

Variations:

Pin for Later:

Comments