Udupi Tomato Omelette
A savory, egg-free pancake from the coastal town of Udupi, this 'Tomato Omelette' is a South Indian breakfast classic. Made with a protein-rich chickpea flour batter and studded with juicy tomatoes, onions, and fresh herbs, it's fluffy, tangy, and incredibly satisfying. Perfect for a wholesome breakfast, brunch, or a light meal.
For 4 servings
3 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, whisk together the besan, rice flour, fine rava (if using), turmeric powder, red chili powder, hing, and salt until well combined.
- c.Add the finely chopped onion, tomato, green chili, grated ginger, and coriander leaves to the dry flour mixture. Give it a quick stir.
- d.Gradually pour in the water while whisking continuously to prevent lumps. Continue until you have a smooth, pouring consistency, similar to a pancake or dosa batter.
- e.Cover the bowl and let the batter rest for 15 minutes. This allows the flours to hydrate properly.
- f.Just before cooking, stir in the baking soda and mix gently.
- 2
Step 2
- a.Cook the Omelettes
- b.Heat a non-stick tawa or a well-seasoned cast iron skillet over medium heat. Drizzle about 1/2 teaspoon of oil and spread it evenly.
- c.Once the tawa is hot, pour a ladleful of batter (about 1/4 cup) onto the center. Gently spread it with the back of the ladle into a 4-5 inch circle. Do not make it too thin.
- d.Drizzle a few drops of oil around the edges of the omelette.
- e.Cook for 2-3 minutes on medium heat. You will see small bubbles forming on the surface, and the top will begin to look set.
- f.Once the bottom is golden brown and the edges lift easily, carefully flip the omelette using a spatula.
- g.Cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
- h.Slide the cooked omelette onto a plate.
- 3
Step 3
- a.Repeat and Serve
- b.Repeat the process with the remaining batter, adding a little oil to the tawa for each omelette.
- c.Serve the Udupi Tomato Omelettes immediately while they are hot and fresh.
- d.They pair wonderfully with coconut chutney, green 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.
- 1Ensure the batter has a smooth, pouring consistency. If it's too thick, the omelette will be dense; if too thin, it will be difficult to flip.
- 2Resting the batter for at least 15 minutes is crucial for the flours to hydrate, resulting in a softer omelette.
- 3Cook on a steady medium flame to ensure the inside cooks through without burning the outside.
- 4For extra crispy edges, use a well-seasoned cast iron tawa or pan.
- 5Finely chopping the vegetables ensures they cook evenly and integrate well into the batter.
- 6Add the baking soda just before you start cooking to get the maximum fluffiness.
Adapt it for your goals.
Veggie-Loaded
Add finely grated carrots, bell peppers (capsicum), or chopped spinach to the batter for extra nutrition and flavor.
Cheesy DelightCheesy Delight
Sprinkle some grated mozzarella or cheddar cheese on top of the omelette just before flipping for a gooey, melted cheese version.
Spicier KickSpicier Kick
Increase the amount of green chilies or add a pinch of garam masala to the batter for a more intense, aromatic flavor.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The combination of besan and vegetables provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Excellent for Vegans
This dish is a perfect egg-free and dairy-free alternative to a traditional omelette, making it suitable for a vegan diet without compromising on taste or texture.
Source of Antioxidants
Tomatoes are rich in lycopene, while onions and fresh herbs provide various antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
Yes, it's quite healthy. It's rich in plant-based protein and fiber from besan and vegetables. It's also naturally vegetarian, vegan, and can be made gluten-free. Using minimal oil for cooking keeps it relatively low in fat.