Vegan Chickpea Frittata | with rice
Quick and easy recipe for a rice frittata made with chickpea flour, leftover rice and Kala namak salt
Servings: 2 servings
Const: low
Equipment
- 1 non-stick frying pan
- 1 large bowl
Ingredients
- 130 g basmati rice (left-over)
- 90 g chickpea flour
- 1 tsp corn starch
- 2 tsp kala namak
- 240 g(ml) water
- 4 Tbsp extra virgin olive oil
Instructions
- In a bowl, put 90 g chickpea flour, 1 teaspoon cornflour, 2 teaspoons Kala namak salt and mix quickly to remove large lumps
- Add 240g(ml) water and mix well until there are no more lumps.
- Heat 4 tablespoons of extra virgin olive oil in a non-stick pan.
- Meanwhile, add 130g of rice to the chickpea flour batter and mix well.
- Then add the rice batter to the non-stick pan and cook over high heat for a few minutes.
- Lower the temperature to medium heat and put the lid on.
- The pan-fried chickpea flour omelette with rice is ready to be turned when it is no longer liquid on the surface and the underside does not stick to the pan.
- Then take a large plate and place it upside down on top of the pan, and turn it upside down.
- Slide the vegan omelette into the pan from the less cooked side and cook without the lid for another 5 minutes.
- Enjoy the basmati rice omelette hot or cold. Enjoy!