|Place of origin||India|
|Region or state||Maharashtra|
|Main ingredients||Chickpea flour or besan, water, green chillies, onions, tomatoes|
A tomato omelette (native name in Marathi = टॉमॅटो धिरडे) is a breakfast dish prepared mostly in Maharashtra. It is referred to as an omelette because of its visual appearance, but actually contains no egg product or by-product and is actually vegan . The main ingredient is chickpea flour or besan.Sometimes, it is also made with dosa batter (rice flour and urad dal paste), with a small quantity of besan only to provide binding, in which case it is classified as Uttapam.
A batter of pouring consistency is made with water and the flour; with finely chopped green chillies, onions and tomatoes added. The mix is poured on a hot skillet, brushed with cooking oil and cooked on both sides. Tomato omelettes are served hot with tomato sauce, coconut chutney, sambar or any other pickle.
It has a popularity and easy availability amongst multitudes of restaurants, canteens throughout Maharashtra namely in cities like Pune, Mumbai. It is a popular dish amongst University Canteens, like VJTI and Pune University. While this filling breakfast snack is available across the country, it is generally prepared in Maharashtrian homes along with other similar filling breakfast snacks such as thalipeeth or dhirde.
In cuisine, an omelette or omelet is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around fillings such as cheese, chives, vegetables, mushrooms, meat, or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
A dosai or dosa or dose is a thin pancake or crepe, originating from South India, made from a fermented batter predominantly consisting of lentils and rice. It is somewhat similar to a crepe in appearance, although savoury flavours are generally emphasized. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common dish in South Indian cuisine, but now have become popular all over the Indian subcontinent. Dosas are served hot along with chutney by tradition and sambar in recent times. Other accompaniments include chutney powder.
Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu,Karnataka, Maharashtrian, Gujarat, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.
Puri is a deep-fat fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.
Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice and split urad dal. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, however Dhokla is made of batter derived from mixture of rice and Urad dal, whereas Khaman is typically made from Chickpeas gram and looks yellow in color. Khaman has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti potato, tomato and roasted aubergine).
Coxinha is a popular food in Brazil consisting of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried.
Khichdi or Khichuṛī is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal kichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. Hindus, mainly from north/northwest, who avoid eating grains during fasting, eat Sabudana Khichadi made from sago. In the southern part of India, however, the word Kichri is not that popular. While people of Tamil Nadu and Andhra regions cook Pongal, and Kannadigas prepare Bisi bele bhath, Keralites have no similar dish. Kichri is a salty porridge. Dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.
Batata Vada is a popular Indian vegetarian fast food in Maharashtra, India. "Batata" means potato, and vada means fritter. Thus, batata vada literally means potato fritter. The dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inches in diameter. Across different regions of India, this dish is also known as Aloo Bonda, Aloo Vada, Batata Bonda, Batata Vada, Potato Bonda, and Potato Vada.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish.
Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Street food, as in other areas of India, are popular in Chennai, despite the common belief in India that street food is unhealthy. The Idly Sambhar is a popular dish, which is served as breakfast or dinner. Apart from regular South Indian street food, the city's streets are also filled with several North Indian street food outlets, most of them established by North Indian migrants themselves. Gujarati and Burmese are also available. Street food in Chennai is so popular that a game had developed based on the TV show The Amazing Race where contestants have to follow clues to Street-food spots in the city.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Gram flour or besan is a pulse flour made from a type of ground chickpea called the gram chickpea. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines.
Maithil cuisine, also known as Mithila cuisine is a part of Indian cuisine and Nepalese cuisine. It is native cooking style of Maithils residing in Mithila region of India and Nepal.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.