Eggless Omelet
Eggless Omelet recipe is easy, vegan and totally gluten-free. Serve it as a quick breakfast or as a light appetizer it only takes 10 mins of active cooking!
Ingredients
- 1 cup Besan/ Gram flour
- ⅓ cup Maida/ All Purpose Flour
- 1 teaspoon Baking powder
- Pinch of baking soda
- Salt to taste
- 1/4 teaspoon Ginger Chopped
- 1/2 cup spinach leaves Chopped
- Mint Leaves Chopped
- Coriander Leaves Chopped
- Oil
- Water
- 1 teaspoon Green Chilies Chopped
Instructions
- Take a mixing bowl and add besan, maida (all-purpose flour), baking powder, baking soda and salt in it.
- Mix it well so that there are no lumps in the batter. Keep them aside and chop spinach leaves and keep them aside.
- Now, bring back the gram flour batter and add chopped ginger, green chilies, mint and coriander leaves in it. Mix the batter again and add chopped spinach leaves in it.
- Mix everything well and make a thin batter and keep it aside. (While adding water for the batter, make sure to add it in small batches for a thin perfect mix.)
- Heat a large frying pan and add little oil to coat the pan. Keep the heat from medium-to-low.
- When the pan is hot, pour in about a ladle full of batter.
- Swirl it around and cook the batter for a few minutes until bottom is golden brown and then flip and cook on the other side.
- Usually, the cooking time for each pancake is about 4-5 minutes. You can even place them into a pre-heated oven to keep warm while making the remaining eggless omelet.
- Repeat the same process with remaining mixture.
- Serve hot with hung curd dip or tomato ketchup.
Nutrition
Calories: 157kcalCarbohydrates: 26gProtein: 8gFat: 2gSaturated Fat: 1gSodium: 32mgPotassium: 387mgFiber: 4gSugar: 3gVitamin A: 364IUVitamin C: 1mgCalcium: 62mgIron: 2mg
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