Tomato Omelet

Having omelet without eggs is good fun. I have no idea why it has got this name. Maybe it was as easy and popular as making the egg omelets. I think this is called tomato omelet in Mumbai and some parts of Maharashtra. Other names are besan chile, dhirde etc. But this tomato omelet is distinctively different from the others because it is treated like an omelet to be eaten with some form of bread rather than consume as bread like the others. I hope you get the point.

2 cups Chickpea flour
1 medium onion finely chopped
4 medium tomatoes finely chopped
2 green chillies finely chopped
1 tspn red chilli powder
1 tspn turmeric powder
1 tspn garam masala
1 ½ tspn coriander-cumin powder
2 tbsp finely chopped coriander
Salt to taste
Oil to cook (mind you needs large quantities)
1)      In a bowl, mix all the ingredients except oil and add water to make dosa batter consistency.
2)      Heat a pan and pour some oil (even if it is non stick).
3)      Spread a ladle full of batter and spread it even to form a round shape. Cover for 5 min.
4)      Sprinkle some oil on top and flip it over. The edges should be crispy and the surface very well cooked.
5)      If you do not cook it until crispy then it will taste like dosa which does not taste good especially as you have not soaked the batter for long.
6)      Serve with tomato ketchup or stuff in a roti and make a wrap.


R said…
looks so delicious, its one of my fav's. nicely presented.

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