There’s always a vegetarian counterpart for all non-vegetarian recipes and vice versa. The same hold true even for Omelet. Vegetarians have invented a dish which has the color of an omelet and well, have added a twist to it by adding tomatoes and calling it Tomato Omelet. I had first tasted this in a restaurant in Mumbai and ever since then I’ve been hooked to this. So much so that every time I visit the restaurant the manager asks me with a smile “Tomato omelet?’ without me even mentioning it. I make it very often for breakfast or on lazy Sunday evenings, when your stomach feels jobless. In restaurants it’s usually served with bread slices, coriander chutney and ketchup. In the picture I’ve served it with coriander chutney only.
Ingredients:
• 1 cup Gram Flour (Besan)
• 1 Onion finely cut
• 1 Tomato finely cut
• 3 tsp Oil
• A pinch of Turmeric powder
• ½ tsp Chili powder
• Salt
Method:
• Mix gram flour, tomato, onion, turmeric powder, chili powder, oil, salt, and water into a medium thick batter.
• Heat a pan, smear it with oil, and spread the batter like a dosa .
• When cooked, pour a teaspoon of oil over it and flip it over.
• Cook until done and serve hot with tomato sauce/ coriander chutney/ bread slices
Preparation time: 15 minutes
Serves: 2