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Mame-yaki: the Vegan Tamagoyaki
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
3 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Raw chickpeas, already soaked (I keep frozen)1 cup
- Water1 cup
- Moti rice flour or sweet sprinkle2 tablespoon
- Oil2 tablespoon
- Shoyu2 tablespoon
- Turmeric1/2 coffee spoon
- Sugar1 teaspoon
- Chopped green onions to taste
- Blend all ingredients - except chives - in a blender until smooth and liquid.
- Grease a 21x21cm square skillet with oil, using a brush, and heat over medium heat.
- Pour 1/4 of the batter, rotating the skillet. Spread chives and put a lid. Wait for it to unglue as it cooks, watching the edges. Patience and DON'T FORCE.
- With a spatula, roll up gently. Add another quarter of the dough, lifting the ready roll so that the dough spreads underneath and covers the bottom of the skillet. Repeat the process until finished. Slice into 6.
- It can also be used to make tamago-maki (replacing nori seaweed, even).
- More information on Instagram renata_vegana.
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