I apologize for not posting anything for a month. I started back school back in August to get my CRP certification (no, not CPR) and the papers have been keeping me busy. During this month, I’ve barely done any cooking because the times when I wash not busy with classes, I sat and did nothing..except replay The Sims 3…and buy a couple more expansion packs. Damn you, Sims 3, you’re addicting.
Anyways, yesterday I felt like having something different for breakfast instead of my usual banana and coffee or a banana and berry smoothie. I wanted french toast but I didn’t have any eggs! Sad day when you get excited to make something, only to learn you’re missing a very important ingredient. Sure, you could go to the grocery store but it was cold..and I didn’t want to.
What did I use to make it eggless, you ask? Chickpea (besan) flour and Rice flour. Yes. The rice flour added that crunchiness and the chickpea flour was the “egg” substitute. I recommend you eat this immediately as the chickpea flour tends to get a bit tough and chewy if it gets too cold.
Could you make this sweet? Yes! Just remove all the savory ingredients and replace it with sugar, vanilla essence and any other things. Oh orange zest would taste good in it. Drizzle some chocolate and you got a dessert pain perdu!
- 1/4 C chickpea flour **
- 2 tbsp rice flour *
- ~1/4C water
- 1/4 onion, diced finely
- 1/2 tsp red chili powder
- 1 tsp coriander-cumin powder *
- 1/4 tsp turmeric
- 1/2 tsp chaat masala *
- Salt, to taste
- 4 slices of bread (I used honey wheat but you could use any)
*Can be found at any Indo-pak grocery stores. For the rice flour, you could just grind up rice until it’s powder like.
**Chickpea or garbanzo flour can be found in the organic or gluten-free section of any grocery store, however, I HIGHLY recommend you get it from an Indian grocery store just because it’s much cheaper. It’ll be called “besan” in the indian store.
- Combine the rice flour, chickpea flour, and all the masalas (minus the onions).
- Add water little by little to remove the lumps and get a “milk like” consistency. Yes, the batter will be thin but that’s what you want.
- Add the onions and mix well
- Heat a pan over medium heat and spray with cooking spray. You could use butter or oil.
- Dip the bread each side into the batter until it’s covered. You might need to press on the onions into the bread but that’s okay.
- Gently drop the battered bread onto the pan and cook until it turns brown and crispy.
- Flip gently and cook on the other side until it’s browned.
- Serve immediately with tomato sauce or a chutney of your choice!