This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
This recipe will serve 2.
Preparation time 15 minutes
Cooking time is 15 minutes
- 3/4 cup besan (gram flour) available in Indian grocery stores
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon black pepper
- 1 green chili finely chopped, optional
- 1/2 cup tomato seeded and finely chopped
- 1/2 cup finely chopped spinach
- 1/2 cup finely chopped bell pepper
- 1/2 cup water to make batter
- 2 tablespoons oil
Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.
- Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
- Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
- Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
- When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
- Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
- Repeat for the remaining omelet.
Serve this with mint chutney