Udupi Tomato Omelette
A golden, lacy crepe made from chickpea flour and rice flour, studded with juicy tomatoes, green chilies, and fresh herbs. This Udupi-style vegetarian omelette cooks up crisp at the edges while staying soft in the center, and makes a wonderful breakfast or light meal with a side of coconut chutney.
For 4 servings
- prep · ~3 min
Make the batter.
In a large mixing bowl, whisk together besan, rice flour, sooji, turmeric powder, red chili powder, and salt. Slowly pour in the water while whisking continuously to form a smooth, lump-free batter. The consistency should be thin and pourable, similar to dosa batter.
- mix · ~6 min
Add the vegetables and herbs.
1.Fold the chopped tomatoes, onions, green chilies, and coriander leaves into the batter.2.Mix well until everything is evenly distributed. The batter will thicken slightly from the vegetables.3.Let the batter rest for 5 minutes so the flours absorb the moisture.TIPDon't let it rest longer than 10 minutes — the tomatoes will release too much water and thin the batter. - prep · ~2 min
Heat the tawa.
Place a tawa or non-stick skillet over medium heat. Once hot, drizzle a few drops of oil and spread it across the surface with a paper towel or onion half.
TIPThe tawa should be hot but not smoking — medium heat gives a golden, crisp omelette without burning. - fry · ~4 min
Cook the omelette — first side.
1.Pour a ladleful of batter (about 1/2 cup) onto the hot tawa and gently spread it outward in circular motions to form a thin, even disc.2.Drizzle 1/2 teaspoon of oil around the edges and a few drops on top.3.Sprinkle a pinch of cumin seeds over the surface while it is still wet.4.Cook on medium heat for about 3 minutes until the bottom is golden and crisp, and the top looks set.TIPIf the batter tears while spreading, add 1 tablespoon of water to loosen it. Too thick batter is hard to spread. - fry · ~3 min
Flip and cook the second side.
1.Gently loosen the edges with a flat spatula.2.Flip the omelette carefully and drizzle another 1/2 teaspoon oil around the edges.3.Press down lightly with the spatula and cook the second side for about 2 minutes until golden spots appear.TIPFlip only once — flipping multiple times dries out the omelette. - garnish
Serve hot.
Transfer to a plate and repeat with the remaining batter to make 4 omelettes. Serve immediately with coconut chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned cast iron tawa for the crispiest edges and even browning.
- 2Rest the batter for exactly 5 minutes — longer will make the tomatoes weep and thin it out.
- 3Spread the batter in quick, thin circles; if it resists, add a tablespoon of water to adjust consistency.
- 4Sprinkle cumin seeds on the wet surface so they stick and toast into the omelette.
- 5Flip only once to keep the interior soft and tender; multiple flips will dry it out.
- 6Cook on medium heat — too high burns the besan, too low makes it greasy and pale.
Adapt it for your goals.
High-protein
Swap 2 tablespoons of rice flour with an extra 2 tablespoons of besan (chickpea flour) to boost protein and create a denser, more filling omelette — ideal for a post-workout meal.
veganVegan
This recipe is already vegan, but to make it whole-food plant-based, replace the oil with a light spray of avocado oil and serve with a no-oil coconut chutney.
low carbLow-carb
Replace rice flour and semolina with an equal volume of almond flour and flaxseed meal; the texture will be softer but the net carbs drop significantly for keto-friendly breakfasts.
spiced upSpiced-up
Add a finely chopped small green capsicum and a pinch of chaat masala to the batter for a tangy, crunchy variation that mimics a masala dosa filling.
jainJain
Omit the onion and garlic; replace with extra grated carrot and finely chopped spinach. Use rock salt (sendha namak) and serve with a peanut-coriander chutney.
Why this is on our healthy list.
Rich in Plant Protein
Chickpea flour (besan) provides a solid dose of plant-based protein, making this vegetarian omelette a satisfying and muscle-friendly breakfast.
Gluten-Free Base
Made with chickpea flour, rice flour, and semolina (which is low in gluten), this recipe is naturally close to gluten-free and gentle on digestion.
High in Dietary Fiber
Tomatoes, onions, and chickpea flour contribute fiber that supports gut health and helps keep you full until lunch.
Low in Saturated Fat
The minimal oil used for cooking keeps saturated fat low compared to egg-based omelettes, supporting heart health.
Packed with Antioxidants
Tomatoes and turmeric provide lycopene and curcumin, two antioxidants that help fight inflammation and oxidative stress.
Frequently asked questions
Tomatoes release water over time. Rest the batter no longer than 10 minutes, and if it does thin out, whisk in a tablespoon of besan to bring it back.
