Tata Sampann Recipes: Fluffy Eggless Vegan Omelette
For non-vegetarians, a soft fluffy omelette is a treat. It can be had as an indulgent breakfast or even a filling meal. And there is no reason why vegetarians and vegans should be denied of this treat. A veggie omelette is an eggless omelette with besan also known as chickpea flour as the main ingredient. It is combined with maida (all-purpose flour) along with vegetables and spices to make a delicious meal out of this simple ingredients.
This veggie omelette is not only delicious it is also a nutritious option for your breakfasts and meal. It is a healthy dish as it contains besan and vegetables. The cooking process uses very little oil and butter to ensure that it doesn’t have an overload of calories. You can swap the maida with whole wheat flour to make it healthier.
Besan is full of vitamins and minerals, with 1 cup (92 grams) providing almost 101% of the RDI for folate which makes it a great option for pregnant women. It is a low-GI food that has a more gradual effect on blood sugar than white flour. Besan is also high in fibre, which may help improve blood lipid levels. It is an excellent protein source for vegetarians and vegans, as besan contains 8 of the 9 essential amino acids, the structural components of protein that must come from your diet.
The best part about this veggie omelette is that it can be whipped up in less than ten minutes. If you are wondering how does a vegetarian omelette become fluffy and soft, take a look at this recipe from Bharatz Kitchen.
- 1/2 cup Tata Sampann Fine Besan
- 1/4th cup maida/wheat flour
- 1 tsp salt
- 2-3 green chilies, finely chopped
- 1 medium onion, finely chopped
- 1 small tomato, finely chopped
- ½ capsicum, finely chopped
- Coriander, finely chopped
- 1 tsp black pepper, freshly ground
- 1 tsp fruit salt such as Eno
- 1 tsp butter, can use vegan butter
1. In a bowl, take the besan and maida. Add salt as per your preference.
2. Add onions, green chilies, tomato, capsicum, and coriander.
3. Pour water into this mixture, a little at a time. Use a whisk to mix this batter. As you add water, make sure you mix it well to create a slightly thick batter. Whisk this batter well to aerate the mixture.
4. Place a non-stick pan on a low flame and coat it with some oil.
5. Just before pouring the batter onto the pan, add the fruit salt and mix it well using a ladle.
6. Transfer the batter to the hot pan. Cook this on a low flame, covered with a lid.
7. After 2-4 minutes, the bottom side of the omelette will be done. As this cannot be flipped, use a spatula to fold it to one side.
8. At this point, add a bit of butter to the bottom of the pan.
9. Cover this again with a lid, let it cook for some time.
10. Once it is well cooked, turn it over to the other side and cover and cook again.
11. Serve this with some ketchup or chutney.
Did you try making this eggless veggie omelette? Share your feedback with us below.
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