Wednesday, August 29, 2012

Vegetarian omelet: Tofu and chickpea flour omelet...


 Don't compromise on your newspaper time in the morning in order to make an elaborate breakfast. Focus on a tastier one. Eggs are always convenient for me but we can't do without some variety. I make use of fresh Coriander greens for a vegetarian omelet quite frequently. A neat looking, easy to make and yummy vegetarian omelet.

This will be a very firm and crisp omelet for sure. No chances of an omelet getting torn while flipping when you make this vegetarian version. This 15 minute recipe could make a breakfast convenient for many of us who have rushed mornings and still want healthy breakfast.

If you refrigerate some chopped onions, green chillies and ginger etc. in separate airtight containers for your convenience, the task will be easier for you. Storing Coriander greens chopped in a paper bag is a great idea you can follow if you are not fast at chopping. I do all this chopping in about 5 minutes for the two of us and these vegetarian omelets (we call it Tofu cheela) take about 6-7 minutes to whip the batter and 10 minutes minimum to cook. If you are making them for more people you can always make bigger ones and cut wedges for single servings.

This recipe makes a large omelet that serves the two of us. With a glass of buttermilk they are perfect.

ingredients..
(2 servings)
3/4 cup of Besan (chickpea flour) or a little more as required
3/4 cup of crumbled firm Tofu
1 cup of chopped coriander greens including stems too
3/4 cup of finely chopped onion
1 tbsp of finely chopped ginger
1 tsp or more of finely chopped green chillies
1/2 tsp turmeric
1/2 tsp black pepper powder
salt to taste
1 tbsp Ghee,Olive oil or Sesame oil to cook

procedure...
Crumbled tofu and everything else is mixed up in a bowl like this.


Mix Besan and some water to make a thick batter. If the batter does not come together due to crumbled tofu, you can add a tbsp of Besan more.


Now, heat a flat frying pan or a dosa tawa with half tbsp of ghee smeared on it. Pour the batter onto it and spread with the help of a flat spatula or butter knife. Covering the omelet with a dome lid helps in cooking it faster on medium flame.

Flip when set well. Pinkish brown each side is intended. Pour a little more ghee to cook on the other side too.

Serve hot or cold. This is a great meal for lunch boxes too and tastes great with a green chutney and a bowl of yogurt on the side.


Best enjoyed hot as a filling breakfast.

Coriander greens make this vegetarian omelet a nice aromatic, refreshing meal to start the day. There is a little springiness due to Tofu and that's why I call it an omelet, while the plain Besan or Lentil savory pancakes are called Cheela at home.

You can always add some paneer or soy granules (cooked and squeezed) instead of crumbled Tofu in this omelet. 

9 comments:

  1. Super healthy and delicious recipe.. looks tempting !!
    Indian Cuisine

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  2. Lovely idea. I am always looking for something new to do with Tofu.

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  3. i've seen this just with besan and was never impressed. adding tofu is a great idea. bookmarked!

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  4. Healthy and delicious..loved the idea of adding tofu in it.will try it..

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  5. wow ! as an egg lover am surely going to try this !

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  6. hmmm good one , and looks deliscious tooo :)

    Bikram's

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  7. nice... have made this. adding rock salt to this makes it taste a lil sulphury too. try that...

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    1. I normally make this to get away from eggs so may be rock salt wont help me :-)
      But definitely anyone who loved eggs and is not allowed to eat, can have it with rock salt to imitate eggs. May be some of my readers try this.
      Thanks for sharing.

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  8. aaha cheelas with a tofu addition- good one sangeeta. yup i hate it too when newspaper time goes for a toss coz of breakfast preparation.

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