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egan Eggless Omelette
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5 from 1 vote

Vegan Eggless Omelette

Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 People
Author Raksha Kamat


  • 2 Cups chickpea flour/gram flour/besan sieved
  • 2 onions finely chopped
  • 2 tomatoes finely chopped
  • 2 green chillies finely chopped
  • 2 tablespoon Coriander Leaves finely chopped
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon fruit salt/cooking soda
  • 1 teaspoon Salt or as per taste
  • 4 tablespoon oil


  • Add gram flour to a mixing bowl and make smooth batter by adding 1 cup water little at a time. Ensure that no lumps are formed in the batter. If required add more water. Ensure that the batter is not too thick.
  • Add all other ingredients namely chopped onion, chopped tomatoes, chopped coriander leaves, green chilies, turmeric powder and cooking soda and salt to taste and mix well.
  • Heat a tava/ frying pan.
  • Grease it with 1 teaspoon oil after it gets heated.
  • Reduce the heat and pour a ladle full of batter on the tava/frying pan.
  • Cover the frying pan with lid for 5 minutes.
  • After 5 minutes, spread ½ teaspoon oil on the eggless omelette and flip to the other side. Fry for further 5 minutes.
  • Serve with tomato sauce or green chutney.


Serve this vegan omelette with a cup of milk or tea along with green chutney. You can even pack it in snack box and carry to school or office.