Saturday, July 4, 2009

Saturday brunch - besan omelet with fried rice


Besan is another name for chickpea flour, which is exactly what it is, dried chickpeas ground into a yellow flour. It's a staple food in my house, and this is one of my favourite ways to use it.

Besan omelet (makes 2 omelets)

1/3 c besan flour
1/4 tsp salt
1/8 tsp turmeric
water
1 tsp canola oil

Put the flour, salt, and turmeric into a bowl or measuring cup and add water until the batter is of a crepe-batter consistency. There will be lumps, so you will want to use a whisk to ensure everything is incorporated and creamy. The batter can be used immediately, or set aside for some time to mellow (I don't notice any difference either way, but some people claim to).

Heat the oil in a non-stick skillet over medium heat; when the pan is hot pour in half of the batter. It should be liquid enough to spread out by itself if you pour into the middle of the pan; if not, tilt the pan a bit to spread it out.

Cook for about 5 minutes, or until the omelet is solid on top and can be slid around in the pan. You don't want it to turn brown on the bottom, but just to be barely golden. Flip and cook the other side for about a minute. Fold and serve immediately.

This recipe is endlessly versatile. You can cook onions, for instance—green or white—and pour the batter over them when they're nearly done. You can add tomatoes diced up fine, or pour the batter over a little stir fry to make a scramble. It's all good!

The fried rice was just some leftover jasmine rice from yesterday fried up with onion, corn, peas, salt and pepper and a little cilantro, and I served sweet chilli sauce on the side.

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