Monday, February 7, 2011
An eggless Omelet?
With vegan diets in vogue these days, this age old recipe is back in fashion! Since Omelet itself has been defined as a dish made with beaten eggs, I don’t know if it would be technically correct to call an Omelet eggless, but to its credit, the dish does look a lot like its name-sake.
There are numerous versions (the most popular being tomato omelet) of this one pan dish so rest assured I am definitely not the inventor. My version has more of cabbage and less of tomato and it can be eaten for breakfast or dinner, depending on how much cooking time you have at hand!
Gram flour/chickpea flour – 2 cups
Water – as needed
Oil – as preferred
Finely chopped cabbage – half a cup
Diced tomato – 1 small
Diced Green chili – 2 medium
Red chili powder – half tsp
Turmeric powder – a pinch
Asafetida – a pinch
Add water to the flour slowly stirring side by side to form a pancake like batter. Add the remaining ingredients and mix well. Set aside for 10 minutes. Heat a skillet and add a little oil. Take one big serving spoonfuls of the batter and spread it in a circle evenly on the skillet. Cook for 5 minutes or so till that side is done, then flip, add a little oil along the edges of the circle and let the other side cook. Press the omelet lightly with a flat spatula to avoid soft spots and to get an evenly cooked end product. Fold it once done and serve hot with ketchup, chutney, yogurt, toast or tea.
*Onion, green bell pepper, cilantro go well in this recipe too.
*Some wheat flour and/or rava (suji) can also be added to form the batter.
Gram flour contains a high proportion of carbohydrates but no gluten. Despite this, in comparison to other flours, it has a relatively high proportion of protein.