Vegan Telur Dadar
During family dinners out back in the day we would always order telur dadar. It was always one main dish, one vegetable dish, sambal and telur dadar. Without telur dadar, the meal was incomplete.
Trying to replicate eggs in an omelette like this was quite difficult, I tried (and failed) many times to achieve the same texture and taste.
But after so long, I've finally got it! This is it guys, this vegan telur dadar recipe tastes really, really good! It's crunchy on the edges, light and fluffy, with some soft spots in the centre. I'm so happy to have finally come up with a recipe for this!
It involves a bit more prep than just cracking eggs into a bowl but trust me, this telur dadar is worth the time!
I hope you give it a shot! If you do, don't forget to tag me on Instagram @thekampungvegan.
Have an amazing day!
Love,
Elliz
Vegan Telur Dadar (Omelette)
Ingredients
Instructions
- Whisk all the dry ingredients together in a bowl.
- Mash tofu with the back of a spoon or fork until mushy.
- Add mashed tofu to the dry ingredients along with the water. Mix until well combined.
- Stir in sliced onions, red chili and spring onions. Set aside.
- Pour aquafaba in a bowl and add a pinch of cream of tartar. Using a hand mixer, whip to soft peaks.
- Gently fold the whipped aquafaba into the bowl with the tofu mix.
- Add cooking oil on a preheated non stick or cast iron pan. Pour the mix in gently and cook on a medium low heat. Do not move the omelette until the bottom has set and turned a golden brown. About 4-5 minutes.
- Carefully flip the omelette and cook on the other side for 3-4 minutes until golden.
- Sprinkle some kala namak (Indian black salt) over top and serve immediately.
Notes:
- Aquafaba is the viscous liquid that beans have been cooked in. You can easily get aquafaba from a can of chickpeas.
- Feel free to add more things to your telur dadar like garlic, cili padi, etc.
- You can whip the aquafaba by hand but it will take a long time and some elbow grease.
- If you'd like the telur dadar to be more vibrant in colour, add a pinch of turmeric.
- Kala namak (Indian black salt) is very important as it adds the eggy note in this dish. The flavour of kala namak when cooked is very subtle, so I like to sprinkle it over top for a more pronounced flavour. If you do not enjoy the sulphurous taste of kala namak, feel free to omit.
