Easy weeknight recipe for vegetarian, gluten free, savory pancake studded with scallions and flavored with tomato, ginger, cumin and turmeric. Indfused’s nutritious recipe with oats, also add crispiness without the extra oil!
Tomato Omlette is a scrumptious pancake that has no eggs in it. So I have often wondered why it is called an omlette. could it be because it looks like an omlette? Do you have any other answers?
It is extremely popular among students and is available in many restaurants and college cafeterias in Mumbai and Pune, India. It makes a great filling snack at tea time or a light meal any time of the day. When my mom made this at home, she served it with a big dollop of fresh homemade butter which melted on the hot tomato omlette…you get the picture…still makes me drool thinking about it.
It is made with protein rich besan (split pea flour) and can be made on short notice as the batter does not need any fermentation. My experiment was to add ground oats to my batter and also use scallions which are abundant these days. Both added nutrition and the oats also added crispiness to the pancake without adding any extra oil.
I used tomato paste for its concentrated tomato flavor. If you use tomatoes, grind them with water to make about 1 ½ cups of liquid. The batter should be of spreadable consistency, like dosa batter. Here are the photos with the step by step-
Tomato Omlette with Oats and Scallions
For the batter-
- ¾ cup quick oats. I used Quaker brand.
- ¾ cup besan or split pea flour
- ½ teaspoon turmeric powder,
- ½ teaspoon red chili powder (or to taste)
- 1 teaspoon cumin seeds
- ¼ cup tomato paste
- ½ inch fresh ginger, peeled and grated
- 1 fat clove of garlic, peeled and grated
- Palm full of cilantro leaves and tender stems, chopped
- 1 ½ cups water
- Salt to taste
For the topping-
- The green parts of 2 scallions, chopped
- 2 green chili peppers, chopped (optional)
- 1 small tomato , diced
About 3 tablespoons oil to make the tomato omlette
Whipped plain cream cheese or butter, chutneys and /or ketchup to serve
To make the Tomato Omlette with Oats and Scallions-
- Grind the oats in a dry grinder. In a bowl, combine the ground oats, besan, turmeric and chili powders and the cumin seeds.
- Add the tomato paste, grated ginger and garlic and the chopped cilantro.
- Add the water, a little at a time, stirring to get a smooth batter. Add the salt, stir well and set aside.
- Meanwhile, chop and line up the toppings.
- Grease and heat a non-stick pan on medium heat. Add a ladle full of the batter and spread it to a medium thickness (about 1/8 inch thick). Add the toppings and gently press them in your spatula. Drizzle about ½ teaspoon oil around the edges and let it cook on low heat until golden brown, about 4 minutes or so.
- Flip the tomato omlette and let it cook on the other side for about 2 to 3 minutes.
- Serve topped with butter or plain whipped cream cheese and the chutneys.
- Repeat with the rest of the batter and toppings to make 7 more tomato omlettes.
Note/ Tip- The tomato Omlette is crispy when served hot off the griddle. Enjoy!
I cannot wait to make and eat this again! Hope you like it too.
Have a fabulous weekend all!