Recipe for Udupi Hotel Tomato Omelette | Vegan Chickpea flour and tomato pancakes | Besanache Dhirde
Note: This is not your classic hipster post that tries to make an omelette vegan. Not at all! It’s just how this dish is called in most Udupi Hotels in Bombay.
The Udupi Hotels in Bombay provided cheap meals on-the-run (still do) from their considerably extensive menu of quick eats comprising varieties of idlis, dosas, sandwiches, pizzas (these were completely Indianised, mind you) and some even serving Indo-Chinese food. I’ve eaten in many of them during my first few working years. They were prepared fresh, served in a jiffy and light on the pocket. What else did one want! I still love popping into an Udupi hotels for a quick dosa. [Don’t care much for the sambar here though!]
This thing called ‘Tomato Omelette’ was one of my favourites to order. It could also be ordered in the form of a sandwich, with this thick savoury pancake ‘omelette’ neatly folded between two slices of soft white buttered bread.
Tomato Omelettes qualify as an all day breakfast for me. Given that I’ve turned into a very frugal breakfast eater, I wouldn’t dare eat this for breakfast. But it makes a good lunch for one or an early dinner. Besan / chickpea flour provides good amount of protein (21 grams protein per cup of flour), and the tomatoes, onions and coriander ensure that the vitamins and minerals are adequately provided for too.
I use a bit of rice flour to give the ‘omelette’ a slight crispy texture. You can either omit that or substitute it with maize flour or any other flour.
If you’ve lived in Bombay and eaten one of these in the good old days, I know you can’t wait to try it out and sink your teeth into these delicious Tomato Omelettes, without the eggs, of course!