eggless omelette | tomato omelette | besan ka cheela

Ingredients

• 1 cup gram flour / besan
• ¼ cup rice flour
• 2 medium size tomato, finely chopped
• 1 medium size onion, finely chopped
• 2 green chilli, finely chopped
• few coriander leaves, finely chopped
• ¼ tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin / jeera
• ¼ tsp oma / ajwain / carom seeds, optional
• ¼ tsp kasoori methi, optional
• salt to taste
• oil as required

Steps

1. Put the finely chopped onions, tomato, coriander leaves, and chilli in a bowl.
2. Add 1 cup besan and ¼ cup rice flour to that bowl.
3. Add the seasonings to the mixture: red chilli powder, coriander powder, cumin seeds, ajwain, kasoori methi, and salt to taste.
4. Add water cautiously, a little at a time, to avoid lumps. Water mixed into besan can form lumps easily, so keep the mixture free of them.
5. Heat a tawa or nonstick pan and grease with a few drops of oil or butter.
6. Pour a ladleful of batter on the tawa and spread into a round dosa. Spread some oil over the top.
7. Cover with a lid and leave the omelette to cook.
8. Flip when one side is cooked and cook the other side.
9. The omelette should be crisp and cooked on each side.
10. Serve the ready tomato omelette with coconut chutney or another chutney recipe.