Tired of making Omelettes with chickpea flour and/or Tofu?.. Try this one made with pink/red lentils and split mung beans.
I make several variations of the chickpea flour Chilla(Pudla), Omelette for breakfast. Pancakes made with chickpea flour are a very common breakfast in India. It is usually a thinner spicy pancake and made with different spices or veggies in different regions. Lately, I have ordering a good lot of chickpea flour and using it up at lightning speed. So these pancakes with other beans and lentils are an amazing change in the routine.
Using lentils and beans adds an extra step of soaking to the process, but that can be planned ahead and done the night before. Soak overnight, or soak and blend and keep overnight (refrigerated) and make the omelettes of the batter in the morning. The pancake omelettes can also be made ahead and refrigerated, though I prefer them right off the pan.
The filling is all the veggies I had to finish up. Okra and Broccoli and some Tempeh added in for a hearty breakfast. Blackened up with some Creole seasoning, the veggies make this one fine brunch. You can use other veggies and sub the Tempeh with tofu or cooked chickpeas/beans.
You can use other split peas or split beans as well. If using whole peas or beans, soak them longer(2-3 hours or overnight). You can also make tortillas/crepes with the lentil mung bean batter.
That is one thick Omelette.
More savory Pancakes and crepes – all Gluten-free
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Chickpea flour Omelette with veggies and spinach
Chilla(Pudla) – Indian Chickpea flour pancake
Dosa – Lentil and rice Crepes
Lentil and Rice Pizza Crust – No Starch or gum.
Rava Dosa– Instant rice Crepes
Chickpea Cauliflower Tacos with Lentil Mung Bean Tortillas
Got Whole Green Mung Beans? try these recipes
Black Eyed Pea and Mung Bean Stew
Mung Bean Sprout Crust Pizza
Mung Bean Sprout Salad with chili Lime Sesame dressing
Broccoli Dal- Mung Bean and Lentil Stew with Broccoli
Steps:
Wash and soak the lentils and mung beans.
Blend into a smooth batter. Add salt, baking powder and spices and mix well.
Heat a girdle or any pan you use for pancakes/crepes. Grease if needed. Pour a ladle full of the batter on the pan when heated. Spread lightly. Cook until the top is bubbly.
Flip and cook for 2-3 minutes and keep ready.
Make the blackened veggies. In a another pan, add oil and heat on medium high.
Add the chopped veggies and tempeh, salt and pepper and cook until browned on most sides.
Add the creole spice or blackening spice and mix well. Cook for another minute.
Serve inside the omelette with a generous drizzle of vegan ranch, havarti cashew cream or mayo.
Lentil Mung Bean Omelettes/Pancakes Stuffed with Blackened Okra, Tempeh and Broccoli
Soy-free, Grain-free Omelettes with creole spiced veggies and havarti cashew cream
Allergen Information: Free of Dairy, egg, corn, gluten, grain, sugar, yeast. Can be made nut-free with sunflower seed or other seed based cream. The Filling can be made soy-free by substituting Tempeh with cooked chickpeas/beans.
Ingredients:
Omelettes/Pancakes: Makes 3-4 omelettes
1/2 cup pink/red/orange lentils (Masoor dal) dry
1/2 cup yellow mung beans (split mung bean) dry
1 cup water
1 tsp salt (less or more to taste) or use more kala namak and less salt
1 clove of garlic
1/4 tsp kala namak(black salt)
1-2 Tbsps nutrional yeast
1 tsp baking powder
1 tsp apple cider vinegar
Filling:
2 teaspoons oil
1 cup chopped Okra
1 cup small broccoli florets
1/2 cup (half of 8 oz package) cubed Tempeh, (Steam to reduce the bitter tempeh taste. Cook in boiling water for 8-10 minutes)
1/2 cup sliced sweet peppers or red bell pepper
1/2 tsp garlic powder
1-2 tsps blackening spice or creole spice blend
salt to taste
Havarti cashew cream:
1/2 cup cashew cream
generous pinch of salt, garlic powder, onion powder, black pepper
1/4 tsp chickpea miso or other miso
1 tsp nutritional yeast
1 Tablespoon beer
Or use Daiya Garlic Jalapeno havarti Wedge
or vegan ranch or Jalapeno Aioli or mayo
Method:
Omelettes/Pancakes:
Wash and soak the lentils and mung beans in hot water for half an hour to an hour. Drain, add to blender with all the ingredients and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and mung beans are easily available in an Indian store or large stores like Whole foods.) If making ahead, add baking powder to the batter just before cooking the pancakes.
Heat a pan on medium heat. Grease it if needed. Drop a ladle of the batter Spread with the ladle or by tapping the pan. Drizzle a few drops of oil on the edges. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes. Serve as is (they are delicious as is too), or with the blackened veggies and dressing..
Filling:
In a pan, heat oil on medium high. Add the chopped Okra and Tempeh and cook for 6-7 minutes (stir occasionally). Add broccoli and peppers, reduce heat to medium and continue cooking until okra is crisp and Tempeh is evenly brown(10+ minutes). Stir occasionally. Add the blackening spice, garlic and salt and cook for another 1-3 minutes.
Havarti cream sauce: Blend everything under ingredients. Taste and adjust. (To make cashew cream, soak 1/2 cup cashews for an hour in warm water, then blend with a little water into a smooth cream)
Serve the pancakes hot, stuffed with the veggies and drizzled with havarti cream or other cheesy dressing of choice. Or use the Daiya Havarti wedge.
Notes:
You can also add veggies like bell peppers, onions, zucchini, greens in the batter and make veggie omelette like this Chickpea flour Omelette.
You can omit the baking powder and make thinner pancakes.
You can use other split peas or split beans as well. If using whole beans or whole brown lentils, soak them longer(4 hours or overnight), blend for a 2-3 cycles to get an even batter and use.
Mung Bean Omelet (Vegan Omelet No Chickpea Flour } Dal Chilla
Ingredients
Omelettes/Pancakes: Makes 3-4 omelets
- 1/2 cup (96 g) pink/red/orange lentils , Masoor dal
- 1/2 cup (103.5 g) yellow mung beans , split mung bean (moong dal)
- 1 cup (250 ml) water
- 1 tsp (1.25 tsp) salt less or more to taste
- 1 clove of garlic
- 1/4 tsp (0.25 tsp) kala namak black salt
- 1-2 Tbsp (1 Tbsps) nutrional yeast
- 1 tsp baking powder
- 1 tsp apple cider vinegar
Filling:
- 2 teaspoons oil
- 1 cup (100 ml) chopped Okra
- 1 cup (91 g) small broccoli florets
- 4 oz (0.5 cup) cubed Tempeh, (Steam to reduce the bitter tempeh taste for 10 mins)
- 1/2 cup (74.5 g) sliced sweet peppers or red bell pepper
- 1/2 tsp (0.5 tsp) garlic powder
- 1-2 tsps (1 tsps) blackening spice or creole spice blend
- salt to taste
Other:
- Havarti Cream Sauce (See notes) or Or use Daiya Garlic Jalapeno havarti Wedge , or vegan ranch or mayo
- oil for cooking
Instructions
Omelettes/Pancakes:
- Wash and soak the lentils and mung beans in hot water 1 hour or overnight. Drain, add to blender with all the ingredients and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and yellow mung beans are easily available in an Indian store or large stores like Whole foods.) If making ahead, add baking powder to the batter just before cooking the pancakes.
- Heat a pan on medium heat. Grease it if needed. Drop a ladle of the batter Spread with the ladle or by tapping the pan. Drizzle a few drops of oil on the edges. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes. Serve as is (they are delicious as is too), or with the blackened veggies and dressing..
Filling:
- In a pan, heat oil on medium high. Add the chopped Okra and Tempeh and cook for 6-7 minutes (stir occasionally). Add broccoli and peppers, reduce heat to medium and continue cooking until okra is crisp and Tempeh is evenly brown(10+ minutes). Stir occasionally. Add the blackening spice, garlic and salt and cook for another 1-3 minutes.
- Serve the pancakes hot, stuffed with the veggies and drizzled with vegan havarti cream or other cheesy dressing of choice.
Notes
1 tsp nutritional yeast, 1 Tablespoon beer. Taste and adjust. (To make cashew cream, soak 1/2 cup cashews for an hour in warm water, then blend with a little water into a smooth cream) Other Beans: You can use other split peas or split beans as well. If using whole beans or whole brown lentils, soak them longer overnight), blend for a 2-3 cycles to get a smooth batter and use. The color of the batter will depend onthe beans used.
Nutrition
Caitlin says
November 12, 2013 at 8:07 pmwhat a fabulous idea! the batter looks so creamy and delicious, and it makes a perfect pancake! the stuffing looks soooo good, too!
Richa says
November 12, 2013 at 10:34 pmThank you Caitlin. It is perfect holiday breakfast.
foodfeud says
November 13, 2013 at 1:09 amOh yum this looks so perfect. What a nice, healthy and filling breakfast.
Andrea says
November 13, 2013 at 3:59 amI definitely want to make the pancakes — they sound like just the sort of thing I would love for breakfast — or any meal. I’m a big fan of chickpea flour pancakes and dosa, so I’m sure I would love these.
Richa says
November 14, 2013 at 7:11 pmi am sure you will love these too!
Kristen Kelley says
November 13, 2013 at 6:02 amI am always looking for different ideas for breakfasts. This looks so amazing. My husband loves tempeh and I think this may be his breakfast on Saturday morning!
Richa says
November 14, 2013 at 7:11 pmawesome!
coconutandberries says
November 13, 2013 at 11:21 amYum! You know I loved your lentil mung bean tortillas and turning them into an omelette with a delicious filling like this one is a great idea.
Richa says
November 14, 2013 at 7:11 pmi know you did!:) you will love this thicker pancake too!
Glue and Glitter says
November 14, 2013 at 2:21 pmI can’t decide if I am more excited about these pancakes or about the havarti cashew cream!
Richa says
November 14, 2013 at 7:11 pmme too!
Maggie Muggins says
November 14, 2013 at 3:20 pmCool, I had no idea you could use lentils instead of chickpea flour to make omelettes, but it makes sense. Are they pretty delicate? The filling sounds amazing, especially with the havarti cashew cream!
Richa says
November 14, 2013 at 7:10 pmits actually sturdier than the chickpea flour one.
Liz says
November 15, 2013 at 4:46 amRicha,
Can I sub anything else for the mung beans? Do you think yellow split peas would work?
Richa says
November 15, 2013 at 4:52 amYes you can sub split peas.
Sharon @ Bit of the Good Stuff says
November 15, 2013 at 2:23 pmWow these look amazing Richa! I was planning to try some mung bean crepes a while back but accidentally bought a 2kg bag of whole mung beans rather than the split ones 🙁 I’m not sure what I’m going to do with them! Will definitely order the right ones next time so I can try your scrumptious looking recipe xx
Richa says
November 15, 2013 at 6:03 pmSharon, you can use the whole mung beans in stews/daals or sprout them. you can also use them for the omelette, the color of the omelette will be slightly darker then. Soak them overnight and use.
Joey says
November 15, 2013 at 7:38 pmOh yum. It’s the sort of thing I could see myself making a delicious big batch of these for brunch. Anything with okra in gets me every time
Renard Moreau says
November 20, 2013 at 9:10 pm[ Smiles ] Totally impressive!
Rose in IN says
November 21, 2013 at 8:32 pmSounds fabulous, can’t wait to try! Thanks!
Hanife says
January 4, 2014 at 4:34 pmHello. This looks delicpus and I really like to try.
Are beans raw or cooked?
Richa says
January 10, 2014 at 7:06 pmThe beans are dried beans which are soaked and then blended up. the batter is raw and it gets cooked on stove top
Inspired Veggie Mama says
February 6, 2014 at 3:04 amThis looks amazing! Can I eliminate the yeast?
Richa says
February 6, 2014 at 3:08 amyes you can omit the nutritional yeast.
Inspired Veggie Mama says
February 6, 2014 at 3:05 amHi- this looks amazing! Can I eliminate the yeast?
Corrin Radd says
February 23, 2014 at 1:20 amMade this today. Added a handful of spinach to the batter and used a filling of mushrooms and spinach. The family loved it!
Jenna says
March 1, 2014 at 8:57 pmJust made the Omelettes/Pancakes. In LOVE!!!! Thank you so much for sharing, my whole family thanks you! & trust it is hard to please the little ones vegan style. 😉
Anonymous says
June 14, 2014 at 7:28 amThese look like an amazing protein-packed alternative to my usual breakfast.
I’m not a fan of nutritional yeast – can I simply eliminate it?
Thank you 🙂
Richa says
June 14, 2014 at 4:56 pmsure you can eliminate nutritional yeast 🙂 these are actually slightly leavened versions of the authentic indian chilla, which has just garlic, onion and some spices.
lani says
March 29, 2015 at 5:28 amEverytime, I see another recipe all I can do is marvel how darn creative you are. Your cookbook can’t get here fast enough..
Pongodhall says
June 23, 2015 at 3:10 amYour omelettes are so good, really tasty, filling, nutritious and cheap! They are a meal.
Michelle says
July 20, 2015 at 4:14 amMade these for brekky the other day and I can confirm they will be going on my regulars list. I used green mung beans instead of yellow because that’s all the shop had but it was still delicious, just a little green in colour. I particularly love how these are nice and crisp around the edges but still somehow soft and juicy on the inside (but NOT gooey and under-cooked!).
I stuffed mine with sri lankan mallung and some other veggies I had in the fridge, but it really doesn’t matter what you put in it, its gonna taste delicious!
This is the second recipe of yours, Richa, that I’ve tried and loved, thoroughly impressed! Cant wait to try more, keep up the good work, you’re a genius.
Colleen says
November 27, 2016 at 1:09 pmI prefer a savoury breakfast, and so a huge fan of dosa and puda. I made this for my breakfast today and it was fantastic!
Not a surprise, because every recipe I make of yours turns out perfectly and completely to my taste and style of eating. I used whole mung beans rather than split because that’s what I had, soaking them overnight with the dal. I love that your recipes always allow for some flexibility, I didn’t have the original veg you recommend, but I had onion, eggplant & zucchini. Once they were sautéed, I stirred in a spoonful of Ajvar for that red pepper taste.
I love your recipes so much, thank you!
Kimberley says
July 5, 2017 at 9:12 amCould you use chickpea flour instead of the beans?
Richa says
July 5, 2017 at 4:11 pmyes, use this http://www.veganricha.com/2014/09/vegan-omelette-eggless-chickpea-flour-pancake-soy-free.html or one of these recipes http://www.veganricha.com/?s=chickpea+flour+omelet
Mike says
January 3, 2018 at 11:19 amLooks like a cool recipe. Can I use whole mung bean instead of split mung bean?
Richa says
January 4, 2018 at 6:57 pmYou can. You will need to soak them overnight and the color will be greenish yellow brown.
Tamara says
March 30, 2019 at 8:34 pmWhat can I do to replace the beer?
Richa says
March 30, 2019 at 9:25 pmomit it. it will be cheesy flavor, not havarti, thats all
Suzie says
June 16, 2019 at 2:50 amOh, wow! I could have never come up with this idea! It sounds so good and delicious. 🙂
I also shared it on my blog. 😉
Mariah Lawrence says
December 25, 2019 at 7:57 pmFantastic! I used this batter recipe to make the egg for Egg-McMuffins on english muffins with Gimme Lean Sausage and Follow Your Heart American cheese.
The taste and texture was a wonderful egg substitute! Definitely a family favorite and a recipe we will be repeating!
Richa says
December 25, 2019 at 8:35 pmthanks