Simple, practical, and full of everyday flavour, eggless omelette | tomato omelette | besan ka cheela is a vegetarian north indian main made with gram flour / besan, rice flour, and medium size tomato in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2 Servings
  • Category: Main Course
  • Cuisine: north indian

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

Method

  1. in a bowl and finely chopped onions, tomato, coriander leaves and chilli.
  2. now add 1 cup of besan and ¼ cup of rice flour to the same bowl.
  3. add red chilli powder, coriander powder, cumin seeds, ajwain, kasoori methi and salt to taste.
  4. cautiously add water bit by bit so that no lumps are formed. mixing water to besan can easily form lumps. you need to avoid it.
  5. heat a tawa or non-stick pan. grease it with few drops of oil or butter.
  6. pour and spread a ladle of batter on tawa to form a round dosa. spread some oil on top of the dosa.
  7. cover the omelette with a lid and let it cook.
  8. once cooked in one side, flip over and cook on the other side.
  9. both the side should be cooked and should be crisp.
  10. your tomato omelette is ready and serve it with coconut chutney or any other chutney recipes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.