27min 4 ppl
Vegan Crispy Beansprout Tod
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 8 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 10g
Carbs 28g
Fats 16g
About this dish
A chickpea-flour batter seasoned with black salt for an eggy edge, layered with beansprouts and fried on a hot griddle until the base turns lacy and crisp — an egg-free hoy tod.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Beansprouts250 g
- Spring onionssliced2
Dried Goods
- Chickpea flour100 g
- Rice flour40 g
Spices & Seasonings
- Kala Namakblack salt, for an eggy flavour0.5 tsp
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oilfor frying100 ml
Utensils
- Mixing bowl
- Large frying pan
- Tongs
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, whisk the chickpea flour, rice flour and kala namak with 220ml of water until smooth.
Approx. 5 minutes
2
Stir the light soy sauce and white pepper into the batter.
Approx. 2 minutes
3
Heat half the vegetable oil in a large frying pan over medium-high heat until shimmering.
Approx. 4 minutes
4
Pour in the batter and cook undisturbed for 2 minutes until it starts to turn translucent at the edges.
Approx. 4 minutes
5
Scatter the beansprouts and spring onions over the batter.
Approx. 3 minutes
6
Drizzle the remaining oil around the edges and cook for 4 minutes until the base is deeply golden and lacy.
Approx. 6 minutes
7
Carefully flip the omelette in sections and cook the other side for 4 minutes until crisp at the edges and firm throughout.
Approx. 6 minutes
8
Slide onto a plate and serve at once.
Approx. 2 minutes
