I first learnt about ‘the omelette with no eggs’ when we were vacationing in Matheran last year. The resort that we were staying at served this for breakfast one morning, and we loved it. ‘This is tomato omelette. No eggs, sir. Don’t worry, madam,’ the resort staff reassured us after we quizzed them on the recipe, having heard about the dish for the first time ever. It made for a hearty and delicious breakfast, and the OH and I licked our plates clean. A little bit of ‘googling’ showed us that tomato omelettes, also called ‘veg. omelettes’, are quite a popular breakfast dish in Maharashtra.
I had completely forgotten about this dish till today, when I accidentally read about it on the Internet. It stirred up a longing for the quaint Matheran, for days of lounging around and doing nothing, some quiet time with the OH, and for the lovely food that we gobbled up while on our vacation. We are not in a position to satisfy my wanderlust immediately, but I decided that I could satisfy my craving for the food that we ate in Matheran, though. I made tomato omelette for lunch today, and it completely threw the OH off – it turned out exactly like the one that we had at Matheran.
I read the recipe on several blogs, and finally came up with something that seemed workable for me. Here’s how I made it:
Ingredients (for 2 people):
For the batter
5-6 tablespoons of gram flour (besan)
Salt to taste
2-3 medium-sized tomatoes (finely chopped)
1 medium-sized onion (finely chopped)
A pinch of asafoetida (hing)
1 teaspoon coriander powder
1 teaspoon cumin (jeera) powder
1-2 teaspoons red chilli powder (or according to taste)
1 teaspoon wheat flour/rice flour
Water, as required
Oil, as required
A bit of fresh coriander (finely chopped)
1. Mix all the ingredients for the batter together, and run it through the mixer briefly. Place the mixture in a large mixing bowl, and add the required amount of water to bring the batter to the required consistency.
2. Add a bit of finely chopped coriander and mix it in well. (I omitted this, since I was out of coriander.)
3. Heat a dosa tawa, and pour a ladleful of the batter on it. Spread the batter using the ladle (like a dosa), and add a bit of oil around the edge.
4. Let it cook for about a minute and turn it over. Let it cook on the other side as well.
That’s about it! Your tomato omelette is ready to be served. It doesn’t really need any accompanying dish, but it can be served with tomato ketchup.
Simple and fun, isn’t it?
Have you ever had this dish?