Tomato Omelette | Eggless Vegetarian Omelette

                                                                  Tomato Omelette is very close to my heart as it takes me back to my childhood days. My mom never liked dosa batter to be leftover after breakfast. She used to grind the batter just for one morning (and here I am grinding dosa batters that can last us atleast two days :D) and the leftover batter used to be turned into delicious tomato “omelettes”, as she called them. I still remember how she always made sure I get more tomatoes pieces on my omelettes even if that meant she gets none on hers. A mom’s love is really so selfless and beautiful. Love you Amma!

                                                                    Fast forward to days I crave for these omelettes and don’t have any leftover batter. What do I do? Mix the flours, add tomatoes and onions to make instant tomato omelettes which tastes quite similar to the ones made by mom. And guess what? Miss A loves them like anything making me super happy as a mom. Cycle of Life!

                                                                 So here’s sharing one more instant breakfast option which needlessly said can be made for lunch or dinner too. Dedicating this post to my mom who I know will be reading this teary eyed. Can’t wait to make this for her during our vacation this month. Happy and Healthy Cooking!

RECIPE: {Makes around 6 to 8 medium sized omelettes}

1 Cup Besan/ Gram flour/ Chickpea flour
1/2 Cup Rava/ Semolina
1/4 Cup Rice flour
1/2 Cup Curd/ Yogurt
2 large Tomatoes
1 large Onion
4 to 5 Green chillies
5 to 6 sprigs of Coriander leaves
Salt to taste

Oil to pan fry the omelette

1. Take besan, rava and rice flour in a large bowl.

2. Add curd, water and salt. Make it into pouring consistency resembling dosa batter. Not too thick nor too thin.

3. Add finely chopped tomatoes, onions, green chillies and coriander leaves. Mix well.

4. Heat a frying pan and keep the flame on medium once the pan turns hot. Now add a ladle full of the batter onto the pan.

5. Cover and cook for a minute till the top part looks cooked. Lightly oil the edges.

6. Flip and cook for a minute. Remove and repeat the same with the rest of the batter.

Serve it with a simple coconut chutney like how my husband loves it or with toasted bread. If you want to make your own bread, here is a easy recipe of 100% Whole Wheat Bread which I follow to get my perfect homemade bread.

* You can store the leftover batter in the fridge. Stays well for atleast two days.
* You can also make and keep this batter at night for breakfast the next day. If the weather is cold, you can keep the prepared batter on the kitchen counter and if hot, refrigerate the batter and use it when needed.
* Make sure to add sufficient tomatoes and do not reduce the amount as tomatoes give the moisture and softness to this omelette. Without enough tomato pieces, the omelette turns dry.
* My mom makes this with leftover dosa batter. She adds the flours and all the other ingredients to the dosa batter to give a delicious makeover to leftover batter.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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