Tomato Cheela

Vegan omelette
Cook Time3 mins
Course: Breakfast
Keyword: Cheela


  • Flat non-stick pan
  • Ladle (to pour cheela batter)
  • Spatu


  • 1 cup Cheela batter


  • 1/4-1/2 cup Tomatoes finely chopped
  • 1/4 cup Onions finely chopped
  • 1/4 cup Cilantro leaves chopped
  • 1/2 tsp Ginger finely grated
  • 1/2-1/3 tsp Green chilies finely chopped (optional if you like spicy)


  • 1/4 tsp Rock salt
  • 1/4 tsp Black salt if not available, substitute for your regular salt
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Carom seeds (ajwain)



  • Add all ingredients - cheela batter, salt, turmeric, carom seeds, tomatoes, onions, cilantro leaves, ginger, green chilies - into a mixing bowl. Mix everything well.  


  • Medium heat a flat non-stick pan.
  • Take a ladle full of the prepped batter and pour on the pan.
  • With the back of the ladle, spread lightly so the cheela doesn’t break OR rotate the pan to spread it as much as possible.


  • Within a few minutes, you will see the edges begin to leave the pan.
  • Flip it and cook; pressing down lightly with a spatula for thorough cooking.
  • Flip it over again. When you see light brown spots on the cheela, you know it’s done.


  • Enjoy the cheela hot! Consider dipping it in some chutney.


This Tomato Cheela will help you check off four boxes in Dr. Gregor's Daily Dozen checklist: 
  • Beans
  • Other Vegetables
  • Spices (1/4 tsp turmeric)
  • Greens (cilantro in chila and chutney
Learn more about Dr. Gregor's Daily Dozen here:
Alternative: Substitute vegetables and spices for any of your favorite vegetables and spices; like potato and oregano. Alter ingredient quantities as per your liking.