Vegan Tomato Omelette

A delicious flavorful vegan protein rich dosa/pancake that’s also easy to make. A quick bite < grab and go < meal prep, works in favor of. I simply enjoy quinoa not just because of its rich protein, iron and fiber content it simply moulds into any recipe easily, sweet to savory.

I am all about fresh, healthy, quick, easy to make, prep ahead recipes. Easy as in, not easy like tearing open a bag of chips, but definitely easy to navigate even for someone cooking for the first time.

Makes: 8 medium sized dosa/pancakesPrep time: 30min (Pre-Prep Required)


  • Quinoa – 1 cup
  • Chickpea flour – 3/4 cup
  • Tomato – 1 finely chopped
  • Carrot – 1 small (grated)
  • Scallions – 2 finely chopped
  • Fresh herbs – basil/coriander
  • Pinch of turmeric
  • Salt to taste
  • Pepper/chilli flakes


  • Wash and soak quinoa for 4hrs or overnight
  • Drain out excess water and blend the soaked quinoa into fine paste, add water as needed
  • Mix all the ingredients in a large bowl
  • Add water as needed until you’ve achieved pancake OR dosa better OR thick milkshake like consistency
  • If needed use extra chickpea flour to get to desired consistency

Cooking Instructions:

  • Heat a nonstick pan, on medium heat
  • Spray/grease with ghee/oil
  • Scoop out the batter and spread it using the bottom of the ladle
  • Cover and cook until golden brown on both sides OR longer for crispier texture
  • Serve with plain yogurt or enjoy as they are


  • Batter stays in the refridigator for unto 3 days
  • Cooked ones can be stored in an airtight container for up to a week
  • Feel free to swap the scallions to any greens on hand, just make sure to chop them real fine OR run it all in the food processor
  • Its ok if you don’t know all about consistency etc., they’ll still turn out delicious. Its a very forgiving recipe
  • Just don’t let them burn

Do tag me on Instagram @velvet_puja

Honestly its a made-up recipe and you would be one of very few lucky people that gets to be the judge.

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