This is a vegan version omelette using chickpea flour. The idea and basic recipe comes from a Forumer – Veganic, @ www.vegetarian-society.org. I had added tofu puree to the mixture, partially is add more varieties to it and also to lighten it up, as flour can be quite filling if eaten in huge amount. Adding a handful of freshly plunked basil leaves to beaten egg is a traditional Hakka dish. This dish goes well with the Thunder Tea Rice. You may need to add another 1 tablespoon of water if the batter is too thick.
Preparation: 5 mins, plus 10 mins standing time, Cooking time: 5 mins
Ingredients (serves 2)
° a small handful fresh basil leaves
° 60g chickpea flour (besan flour/gram dhall)
° ½ small firm tofu/beancurd, mashed
° ½ teaspoon baking powder
° 60ml water
° salt and pepper, to taste
° 1 tablespoon oil
° few drops sesame oil (optional)
1. Combine the chickpea flour, baking powder, water, salt and pepper in a bowl. Add in the tofu puree, mix well and leave to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Throw in the basil leaves and stir fry for ½ -1 minute.
3. Pour in the flour mixture over the basil leaves. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate.
4. Serve hot.