31 August, 2014
How to cook Eggless Omelet for vegeterians
Let us try an omelet recipe with a difference. Whether you are vegetarian or you are too bored with the egg omelet you’ll love the idea.
This is also called Besan Chilla and is one of the lip smacking snack as well a breakfast item in North India. For those of you who are not familiar with India dishes, it is a pancake made from chickpea-flour (called besan).
The difference and similarities
While the concept and method of cooking may be quite similar but there is a lot of difference between the taste and food value of egg omelet and Besan Chilla (eggless omelet).
The regular omelet is supposed to be packed with cholesterol because of the yellow yolk. Secondly, at lot of people cant tolerate that typical awful egg smell. In sharp contrast the chilla smells different and can be made almost fat-free, with the minimum calories. Provided you use a non stick pan and use minimal oil of a good quality.
At the same time, both of them are packed with protein. Therefore, you will definitely not miss out on your protein content if you try vegetarian omelet. Just like an egg omelet, you can change / add / try new combinations of toppings and stuffing to suit your individual tastes. Some of these could be onions, tomatoes, mushrooms, green peppers, zucchini, or even spinach and carrots. Some people love to add herbs such as coriander, parsley, basil to give it a lovely flavor.
Now let us the recipe and method of cooking
- 1 cup besan (chickpea flour)
- ½ small onion, minced
- ¼ medium tomato, minced
- 3 button mushrooms, miced
- Additional Vegetables (if you want to add) of your choice (make sure onions and all veggies are very finely cut oterwise the Chilla will lump up into big chunks rather than get a shape of pancake)
- ¼ green bell pepper, minced (use other-color peppers if you prefer)
- 1 tsp grated ginger
- 1 tsp red chilli powder (adjust to suit your tastes)
- Salt to taste
- ¼ cup chopped coriander leaves (for aesthetic appeal and flavour)
- Mix besan with about 1 cup of water and make a paste by mixing well.
- Now add all the vegetables in this batter, add one more cup of water in the same mixing bowl and stir them together. Let it rest for about 15 minutes.
- Add salt, chili powder and again mix.
- Now check the consistency of the batter – it should be semi liquid and in a running fluid state. If need be add more water (about 1 cup).
- Heat a non-stick skillet / frying pan and spray lightly with cooking oil of your choice.
- Pour about half a cup of the batter in the center with a rounded ladle and spread slightly with the bottom of the ladle to get an even-looking round, about five inches in diameter.
- Cook on medium heat until the sides dry up and the bottom turns richly golden-brown.
- Flip over and cook until the other side turns golden-brown.
- Serve hot.
Here’s one tip: If you like your Chilla extra-crispy, half a cup of rice flour