Omelette is made with eggs. Without eggs there is no omelette. But still we who don’t eat eggs, find a way to recreate the fluffy dish without the use of eggs. I would never claim that I am the first to do this. My mum used to make this besan omelette whenever she made a simple lunch with thuvayal. It was a nice combination. And nowadays I see this in the menu of so many vegetarian hotels. But after so many years in blogging, I haven’t still posted about this delicious side dish.
After my experiments with Aquafaba, I wanted to use it in this omelette also. So this is not the exact recipe mum used to make. It has the twists to make it soft. I added the chickpea water and also the egg replacing powder for better results. The omelette smelled just like the regular omelette but taste differed. Both hubby and Sruti loved it so much. I am so happy that it turned out so nice. I made one huge omelette, but it is better to make two or three tiny ones. I had a tough time flipping the omelette. Make sure to use non stick pan to make your job easier.
Aquafaba – 4 tbs
Besan / Kadala Maavu – 1/2 cup
Egg Replacing Powder -1/2 tbs
Coriander Leaves For Garnish
In a bowl mix together aquafaba, besan, salt and egg replacing powder.
Add enough water to make a thin batter.
in a tawa, heat oil and add the onions and green chillies.
Sauté until translucent.
Now arrange them into a round on the tawa.
Pour the besan mixture on the onions, covering the entire round.
Cook until the omelette firmu up.
Gently transfer it to a plate.
Now use that plate to flip the omelette back on the tawa.
Cook until done on medium flame.
Serve it hot garnished with coriander leaves.