Besan Omelette Recipe – Crispy Indian Gram Flour Eggless Dosa

Last Updated on 2 months by Neha Deshmukh

Besan Omelette Recipe – Crispy Indian Gram Flour Eggless Dosa

Introduction

Okay, let’s be real – sometimes you just crave something savory and satisfying, but don’t want the fuss of a full-blown Indian meal. That’s where this Besan Omelette comes in! It’s a total lifesaver, and honestly, it’s become a regular in my kitchen. I first stumbled upon this recipe years ago when I was looking for a quick, protein-packed breakfast, and it’s been a family favourite ever since. It’s crispy, flavourful, and completely eggless – making it perfect for everyone! Think of it as an Indian-spiced dosa, but way simpler and faster.

Why You’ll Love This Recipe

This Besan Omelette is seriously amazing because it’s:

• Quick & Easy: Ready in under 20 minutes!
• Eggless: A fantastic option for those avoiding eggs.
• Flavourful: Packed with aromatic spices.
• Crispy & Delicious: The texture is everything.
• Versatile: Perfect for breakfast, lunch, or a snack.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup gram flour (besan) – about 180g
• ¼ cup rice flour – about 30g
• 2 medium tomatoes (finely chopped)
• 1 medium onion (finely chopped)
• 2 green chillies (finely chopped) – adjust to your spice preference!
• A few coriander leaves (chopped)
• ¼ tsp red chilli powder – about 1g
• 1 tsp coriander powder – about 5g
• 1 tsp cumin seeds – about 5g
• ¼ tsp ajwain (carom seeds) – about 1g
• ¼ tsp kasoori methi – about 1g
• Salt to taste
• Oil as required

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Besan (Gram Flour): This is the star of the show! Besan has a lovely nutty flavour and is a great source of protein. Make sure yours is fresh for the best taste.
• Ajwain (Carom Seeds): Don’t skip these! Ajwain adds a wonderful, slightly peppery and digestive flavour. It’s a staple in Indian cooking, especially during monsoon season. You can usually find it in Indian grocery stores.
• Kasoori Methi (Dried Fenugreek Leaves): These little leaves pack a huge flavour punch. They have a slightly bitter, earthy aroma that adds so much depth to the omelette. Crush them between your palms before adding to release their fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the finely chopped onions, tomatoes, coriander leaves, and green chillies. Get everything nicely mixed together.
2. Add the besan (gram flour) and rice flour to the bowl.
3. Now, sprinkle in the red chilli powder, coriander powder, cumin seeds, ajwain, kasoori methi, and salt.
4. Gradually add water while stirring continuously. You want a smooth batter, not too thick and not too runny – think dosa batter consistency. This usually takes about ½ to ¾ cup of water.
5. Heat a non-stick pan or tawa over medium heat. Lightly grease it with oil.
6. Pour a ladleful of batter onto the hot pan and spread it into a round shape, just like you would with a dosa. Drizzle a little oil around the edges.
7. Cover the pan with a lid and cook for about 3-4 minutes, or until the base turns golden brown and crispy.
8. Flip the omelette carefully and cook the other side for another 2-3 minutes, until it’s evenly done.
9. Serve hot with your favourite chutney or dip!

Expert Tips

• Don’t Overmix: Overmixing the batter can make the omelette tough. Just mix until everything is combined.
• Hot Pan is Key: A hot pan ensures a crispy omelette.
• Oil is Your Friend: Don’t be shy with the oil – it helps with the crispiness!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) instead of water.
• Spice Level: Adjust the amount of green chillies and red chilli powder to your liking. My friend loves to add a pinch of cayenne pepper for extra heat!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your besan to ensure it hasn’t been processed in a facility that also handles gluten.

Serving Suggestions

This Besan Omelette is fantastic on its own, but even better with:

• Coconut Chutney (a classic pairing!)
• Mint-Coriander Chutney
• Tomato Ketchup (sometimes you just need it!)
• A side of sliced onions and a squeeze of lemon juice.

Storage Instructions

Leftover batter can be stored in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using. However, it’s always best enjoyed fresh!

FAQs

• Is this recipe truly eggless? Absolutely! This recipe uses gram flour and rice flour as the base, so no eggs are needed.
• Can I make this batter ahead of time? You can, but the batter might thicken as it sits. Just add a little water to adjust the consistency.
• What is the best chutney to serve with Besan Omelette? Coconut chutney is the traditional choice, but mint-coriander chutney is also delicious.
• What is Ajwain and where can I find it? Ajwain (carom seeds) is a spice with a unique flavour. You can find it in most Indian grocery stores or online.
• How can I make the omelette crispier? Make sure your pan is hot, use enough oil, and cook it on medium heat until golden brown on both sides.