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A savory, egg-free pancake from the coastal town of Udupi, this 'Tomato Omelette' is a South Indian breakfast classic. Made with a protein-rich chickpea flour batter and studded with juicy tomatoes, onions, and fresh herbs, it's fluffy, tangy, and incredibly satisfying. Perfect for a wholesome breakfast, brunch, or a light meal.
Prepare the Batter
Cook the Omelettes
A savory, egg-free pancake from the coastal town of Udupi, this 'Tomato Omelette' is a South Indian breakfast classic. Made with a protein-rich chickpea flour batter and studded with juicy tomatoes, onions, and fresh herbs, it's fluffy, tangy, and incredibly satisfying. Perfect for a wholesome breakfast, brunch, or a light meal.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 375.68 calories per serving with 10.9g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
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Repeat and Serve
Add finely grated carrots, bell peppers (capsicum), or chopped spinach to the batter for extra nutrition and flavor.
Sprinkle some grated mozzarella or cheddar cheese on top of the omelette just before flipping for a gooey, melted cheese version.
Increase the amount of green chilies or add a pinch of garam masala to the batter for a more intense, aromatic flavor.
Besan (chickpea flour) is an excellent source of vegetarian protein, essential for muscle repair, growth, and overall body function.
The combination of besan and vegetables provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is a perfect egg-free and dairy-free alternative to a traditional omelette, making it suitable for a vegan diet without compromising on taste or texture.
Tomatoes are rich in lycopene, while onions and fresh herbs provide various antioxidants that help combat oxidative stress and inflammation in the body.
Yes, it's quite healthy. It's rich in plant-based protein and fiber from besan and vegetables. It's also naturally vegetarian, vegan, and can be made gluten-free. Using minimal oil for cooking keeps it relatively low in fat.
One serving, which consists of two tomato omelettes, contains approximately 370-390 calories, depending on the amount of oil used for cooking.
To make it gluten-free, simply omit the fine rava (semolina), as it is derived from wheat. The besan (chickpea flour) and rice flour are naturally gluten-free.
Yes, you can prepare the batter (without baking soda) and store it in an airtight container in the refrigerator for up to 24 hours. Add the baking soda and mix well just before you are ready to cook for the best fluffy texture.
This can happen for a few reasons: the batter might be too thin, the pan isn't hot enough, or you're trying to flip it too early. Ensure the top surface looks set and the edges start to lift easily before attempting to flip.
This recipe goes great with these complete meals
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