Mame-yaki: the Vegan Tamagoyaki

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Mame-yaki: the Vegan Tamagoyaki

Name: Mame-yaki: the Vegan Tamagoyaki
Prep time: 15 min
Total time: 15 min
Yield: 3 Porções
Ingredients: 1 cup Raw chickpeas, already soaked (I keep frozen); 1 cup Water; 2 tablespoon Moti rice flour or sweet sprinkle; 2 tablespoon Oil; 2 tablespoon Shoyu; 1/2 coffee spoon Turmeric; 1 teaspoon Sugar; to taste Chopped green onions

🇧🇷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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Mame-yaki: the Vegan Tamagoyaki

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