Name: Karandi Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: south_indian
Ingredients: 4 piece Large Eggs; 1 small Onion (finely chopped); 1 piece Green Chilli (finely chopped, deseed for less heat); 2 tbsp Coriander Leaves (finely chopped); 0.25 tsp Turmeric Powder; 0.5 tsp Salt (or to taste); 0.25 tsp Black Pepper Powder; 2 tbsp Gingelly Oil (also known as Indian sesame oil)

Popularity

0.5

Protein-packed and fluffy karandi omelette - a quick to make, kid-approved snack for any time!

Nutrition per Serving

292

Calories

13g

Protein

Carbs

24g

Fat

low-calorie

Recipes in this Meal

1. Karandi Omelette

A fluffy, dome-shaped omelette cooked in a traditional ladle-like pan (karandi), this is a beloved street food from Tamil Nadu. Whisked to perfection with onions, green chilies, and spices, it puffs up beautifully, creating a light, airy texture. Perfect for a quick, protein-packed breakfast or a satisfying evening snack.

Prep5 min

Cook10 min

Servings2

Serving size: 1 omelette

292cal

13gprotein

7gcarbs

24g

Ingredients

4 piece Large Eggs
1 small Onion (finely chopped)
1 piece Green Chilli (finely chopped, deseed for less heat)
2 tbsp Coriander Leaves (finely chopped)
0.25 tsp Turmeric Powder
0.5 tsp Salt (or to taste)
0.25 tsp Black Pepper Powder
2 tbsp Gingelly Oil (also known as Indian sesame oil)

Instructions

1
Prepare Egg Batter

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About Karandi Omelette

Protein-packed and fluffy karandi omelette - a quick to make, kid-approved snack for any time!

This tamil dish is perfect for snack. With 292.45 calories and 13.4g of protein per serving, it's a low-calorie option for your meal plan.

fat

In a medium bowl, crack the 4 eggs.

Add the finely chopped onion, green chilli, coriander leaves, turmeric powder, salt, and black pepper.

Whisk the mixture vigorously for 2-3 minutes. The goal is to incorporate as much air as possible, making the mixture pale, light, and frothy. This is the secret to a fluffy omelette.

Heat the Pan

Place a karandi or a small tadka pan over medium-low heat.
Add 1 tablespoon of gingelly oil and allow it to heat up gently. The oil should be hot but not smoking.

Cook First Omelette

Pour half of the frothy egg mixture into the hot pan.
Immediately reduce the heat to the lowest setting.
Cover the pan with a lid and let it cook undisturbed for 3-4 minutes. The trapped steam will help the omelette puff up and cook through evenly.

Flip and Finish

Once the top is almost set and the bottom is golden brown, carefully flip the omelette using a spatula.
Cook the other side, uncovered, for another 1-2 minutes until fully cooked.
Slide the finished omelette onto a plate.

Cook Second Omelette & Serve

Wipe the pan if necessary, add the remaining 1 tablespoon of oil, and heat it up.
Repeat the cooking process with the remaining egg mixture.
Serve both Karandi Omelettes immediately while they are hot and puffy for the best texture.

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