Vegan Masala Omelette | Besan Chilla | Gluten Free


  • 1 cup chickpea flour 
  • 1/4 cup white rice flour 
  • 1 cup minced onions
  • 1/2 cup minced tomatoes 
  • 1/2 cup cilantro roughly minced 
  • 3 green chillies thinly minced 
  • 1/8 tsp turmeric powder 
  • 1/4 tsp red chilli powder 
  • Salt to taste 
  • 1/2 Tbsp Oil for cooking 
  • 3/4 to 1 cup water 


  • To a large bowl add the chickpea flour, white rice flour, salt, turmeric powder and red chilli powder. Mix it all together.
  • Then add water and whisk. Add enough water until you get a pouring consistency. You will need about 3/4 to 1 cup of water for this. 
  • Then add the onions, tomatoes, cilantro and green chillies. Fold it all in. 
  • Heat a non stick pan on medium high heat and brush will some oil. 
  • Pour about 1/2 cup of the batter on to the heated pan. Let cook for 3 minutes, flip and then cook for 2 minutes. 
  • This batter will give you 4 omelettes. These best eaten hot off the pan.
  • You can make the batter a day ahead and refrigerate it in an airtight container. Just let it come to room temperature before making the omelettes. 

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