Yet another recipe with spinach. The omelette base was inspired by this recipe. Feel free to substitute other greens of your choice. If using tougher greens like kale or chard, steam them before adding to the onions. I intend to try another variation of this recipe and I will post it if it is successful.
Makes: 3 omelettes
Ingredients
125 g (about 1/2 cup) firm tofu, drained and cut into cubes
2 tablespoons chickpea/gram flour
1-1/2 tablespoons tapioca/mogo flour
a pinch of baking powder
1/4 teaspoon salt, preferably kala namak/black salt
1/2 cup water
1/2 cup finely chopped spinach
3 tablespoons finely chopped onion
1 clove garlic, finely chopped
1/2 teaspoon olive oil (or other vegetable oil)
Toasted bread to serve (optional)
Method
Place the tofu, chickpea flour, tapioca flour, baking powder, salt and water in a blender/food processor and blend till smooth. The consistency should be of a thin pancake/dosa batter. Heat the oil in a pan over a low heat and saute the onions for a few minutes until they start to turn translucent. Add the garlic and cook for 3-4 minutes longer. Add the spinach and cook for another 3-4 minutes, until the spinach has wilted and a lot of liquid released has evaporated. The mixture should not be too watery.
Add the vegetables to the tofu mixture and mix well. Heat a non-stick (or lightly oiled) skillet/griddle/tava/shallow frying pan over medium heat. Pour in about a third of the batter and spread fairly thinly using the circular motions of a ladle or spoon. Cook until almost completely dry on the top (about 2-4 minutes). Carefully insert a thin spatula/turner underneath the omelette and flip it over. Cook on the other side until browned. The omelette can be served hot (with toasted bread if desired) but it also tastes good if allowed to cool and served at room temperature. You could cut into wedges and use it as a sandwich filling with salad leaves or other vegetables.
Ingredients
125 g (about 1/2 cup) firm tofu, drained and cut into cubes
2 tablespoons chickpea/gram flour
1-1/2 tablespoons tapioca/mogo flour
a pinch of baking powder
1/4 teaspoon salt, preferably kala namak/black salt
1/2 cup water
1/2 cup finely chopped spinach
3 tablespoons finely chopped onion
1 clove garlic, finely chopped
1/2 teaspoon olive oil (or other vegetable oil)
Toasted bread to serve (optional)
Method
Place the tofu, chickpea flour, tapioca flour, baking powder, salt and water in a blender/food processor and blend till smooth. The consistency should be of a thin pancake/dosa batter. Heat the oil in a pan over a low heat and saute the onions for a few minutes until they start to turn translucent. Add the garlic and cook for 3-4 minutes longer. Add the spinach and cook for another 3-4 minutes, until the spinach has wilted and a lot of liquid released has evaporated. The mixture should not be too watery.
Add the vegetables to the tofu mixture and mix well. Heat a non-stick (or lightly oiled) skillet/griddle/tava/shallow frying pan over medium heat. Pour in about a third of the batter and spread fairly thinly using the circular motions of a ladle or spoon. Cook until almost completely dry on the top (about 2-4 minutes). Carefully insert a thin spatula/turner underneath the omelette and flip it over. Cook on the other side until browned. The omelette can be served hot (with toasted bread if desired) but it also tastes good if allowed to cool and served at room temperature. You could cut into wedges and use it as a sandwich filling with salad leaves or other vegetables.
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