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Tomato Omelette - Besan Cheela - Besan Chilla

Shweta Arora
Besan Chilla is a vegan and gluten-free savory Indian pancake/crepe made with gram-flour, veggies and flavored with Indian spices and herbs. Serve it with Green Chutney, ketchup and bread slices for breakfast, snack or even as brunch, dinner option. Easy, delicious and healthy!!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Snack
Cuisine Indian
Servings 8 Chilla



  • 1 cup besan gram flour
  • ¼ cup onion very finely chopped
  • 1 small small tomato very finely chopped
  • cup green bell pepper very finely chopped
  • 1-2 green chilli finely chopped finely chopped, adjust to taste
  • ¼ teaspoon turmeric powder
  • ½ to 1 teaspoon red chilli powder adjust to taste
  • ¼ teaspoon ajwain carom seeds
  • ¼ teaspoon asafoetida hing
  • teaspoon black pepper powder
  • salt to taste
  • ¼ cup cilantro (coriander) leaves finely chopped
  • oil for cooking as required

Serving suggestions:

  • Green Chutney
  • Tomato ketchup
  • Bread slices


For making the batter:-

  • In a mixing bowl add the gram flour (you can sift the flour if you prefer to do so), turmeric powder, red chilli powder, ajwain, hing, black pepper and salt.
  • Using a whisk mix all these dry ingredients and then add water, half cup at a time. I used about 1 cup water. The consistency should be pouring.
  • Mix well till incorporated and smooth without any lumps.
  • Next add the veggies - onion, tomato and capsicum followed by green chillies and coriander leaves. Mix until everything is well combined.
  • The batter should be pouring consistency so incase you feel the batter has become thick after adding the veggies adjust the consistency by adding some water. Mine was just right with the original 1 cup of water we added before. Our batter is ready.

For making the Omelette or Pancakes:-

  • For every pancake you make, turn the heat to low, wipe the pan with wet kitchen towel for bringing the pan temp to low which helps in spreading the batter and not cooking it right away. This will not be required for the first one since the pan is just heating up.
  • Pour and spread the batter and then raise the heat to medium, cover and cook as mentioned in steps below. Repeat this for every pancake you make.
  • Heat up the pan on medium heat and once hot add about ¼ cup of the batter to the pan and spread it using you spoon for even distribution of the veggies and the batter.
  • Add some oil (½ tablespoon or so) around the omelette and on the top, cover and cook until the batter is all dry on the upper side (making sure the bottom side is not burning in which case adjust the flame).
  • Flip and let the other side cook too. Once done, remove it on to a plate.
  • Repeat the above steps for remaining batter.

For making Tomato Omelette Sandwich: -

  • Take two slices of the bread of your choice and apply butter and Green Chutney on both.
  • Now take 1-2 Tomato omelettes and divide it in half and place it over the bread stacking one above the other.
  • You can also add some sliced onions, tomato and/or cucumber too.
  • Cover with the other bread and cut the sandwich into two.
  • That's it our Tomato Omelette Sandwich is ready! Serve with some more Green Chutney and/or Ketchup on the side.
  • If you are packing this for lunchbox then skip applying green chutney to bread to prevent it from turning soggy.


I'm using a small (8.5 inch) non-stick pan for making these with ¼ cup of batter for each pancake as I find it gives the perfect shape and consistency for these pancakes.
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