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Indian Style Vegan Omelets

by Madhuri Karode

Today’s breakfast is a delish Veggie Omelette with moong flour, fresh spinach, mushrooms, coriander leaves, sesame seeds and many other delightful ingredients!

Mini Apple pancakes

Recipe for 2 people -

  • 3/4th cup moong flour (you can grind split yellow moong or get it from an Indian store)

  • 1/4 cup rice flour

  • salt to taste

  • cumin-coriander powder

  • quick cooking vegetables of your choice (suggested mushrooms and spinach)

  • turmeric powder

  • water


  1. Mix all the ingredients together except for the veggies. Use a whisk to fluff it up.

  2. Add any quick cooking veggies of your choice - mushrooms, finely chopped spinach and coriander leaves, chopped chillies, onions, crushed ginger, sesame seeds etc. Mix the batter well. The batter should be medium pouring consistency.

  3. Use this batter to make omelette preferably on an iron pan. Grease the pan with a little oil. Pour some batter on the heated pan. Spread it evenly with a ladle. Cover with a lid as it cooks.

  4. After a few minutes, use a sharp-edged ladle to loosen the omelette. Check to see if it has browned on the side that you are cooking it. Once brown, cook the other side as well.

If you're not vegan, serve with a tsp of ghee on top! Enjoy with bread and butter or roti!

Moong lentils are excellent source of protein identified by Ayurveda. They are very easy to digest too! You can also substitute Moong flour with Chickpea flour (besan) if you like.

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