Tomato "Omelet"

Tomato Omlete

• R.Kulkarni M.D.  (Recipe credit: This recipe is from Dassana Amit's website).

This is a delicious savory pancake very popular in India as a vegan substitute for omelets. It is also called cheela or puda in some parts of the country. It is very nutritious and can be customized with a variety of additions. 

Ingredients-

• 1 cup gram flour (besan) or swap with 1 cup of chickpea flour
• 1 cup finely chopped tomatoes or 2 medium-sized tomatoes
• ⅓ cup finely chopped onions or 1 medium-sized onion
• 1 teaspoon finely chopped ginger or 1 inch ginger
• 1 teaspoon finely chopped green chillies or 1 green chili or ½ teaspoon chopped serrano peppers
• 3 tablespoons finely chopped coriander leaves (cilantro)
• ¼ teaspoon turmeric powder – optional
• ¼ teaspoon red chili powder or cayenne pepper
• 1 pinch asafoetida (hing)- optional, skip to make gluten-free
• 1 pinch Garam Masala
• ¼ teaspoon baking powder – optional
• ⅛ teaspoon black salt – optional
• salt as required
• 1 cup water or add as required
• 2 to 3 tablespoons oil or as required

 Instructions-

Making Omelet Mixture

1. Finely chop tomatoes, onions, green chili and ginger. Also chop the coriander leaves.
2. In a mixing bowl take gram flour, finely chopped onions, tomatoes, ginger and green chilies. Add the chopped coriander leaves.
3. Then add the ground spices – asafoetida (hing), turmeric powder, red chili powder, garam masala powder, black salt and salt as required. Add baking powder
4. Add water and with a wired whisk begin to mix everything. The batter has to be of medium consistency and without any lumps.
5. Mix and stir well to make a medium consistency flowing batter. Depending on the quality and texture of gram flour, you can add more or less water as needed.

Making Tomato Omelet

1. Heat a skillet, frying pan or a tawa. Spread 2 to 3 teaspoons of oil on the skillet. Keep the heat to a low or medium-low.
2. With a large spoon pour the batter on the pan.
3. Spread it lightly with the back of the spoon. But do not spread too much.
4. You can even rotate and tilt the pan.
5. Drizzle ½ to 1 teaspoon oil on the edges and on top of the omelet.
6. When the base is golden and crisp, flip and cook the second side.
7. Cook the second side until you see some golden or lightly caramelized spots on the veggies.
8. Flip again if needed and cook until both the sides are crispy and golden. Make remaining omelets with batter.
9. Heat a skillet, frying pan or a tawa. Spread 2 to 3 teaspoons of oil on the skillet. Keep the heat to a low or medium-low.
10.  With a large spoon pour the batter on the pan.
11.  Spread it lightly with the back of the spoon. But do not spread too much.
12.  You can even rotate and tilt the pan.
13.  Drizzle ½ to 1 teaspoon oil on the edges and on top of the omelet.
14.  When the base is golden and crisp, flip and cook the second side.
15.  Cook the second side until you see some golden or lightly caramelized spots on the veggies.
16.  Flip again if needed and cook until both the sides are crispy and golden. Make remaining omelets with batter.