However this one does in no way taste like the egg toast but it is made similar to the egg toast replacing egg with besan. We do eat eggs often but during the festive season we are on a vegetarian diet for few months. This besan bread toast recipe comes very handy for me during those days. Besan bread toast is usually made with halved bread slices. But it is good to toast the whole slices if you have a large family. Since it saves a lot of time and is easy to flip as well. This is how I make and so showing it the same way. It is best served hot with a cup of black tea or coffee or green tea. Since it is not deep fried it turns soggy after a while. If you are making more servings then, just increase the ingredients proportionately and use larger pan and fry 3 to 4 slices at one time. This fastens the process of toasting.
How to make besan bread toast
- Add flour, ajwain, salt, turmeric, chilli powder to a mixing bowl. You can also add a tbsp rice flour or semolina for a slight crispy texture.
- Add onions, tomatoes, green chilies and coriander leaves.
- Add water just enough to make a thick batter. Mix well.
- This is the batter consistency I usually follow. Make sure it is not thin or dripping other wise the bread turns soggy and even it takes very long to cook.
- Heat the pan and spread oil evenly. A smaller pan works better since the oil doesn’t go off to the sides. When the pan is hot enough, turn on the flame to medium. Dip only one side of the bread in the batter. Place it on the tawa and cook until firm.
- When the base of the bread begins to leave the pan, meaning it is done. Spoon the batter on the top side as well and flip it.
- Cook on both the sides on a low to medium heat until cooked and golden. The color difference is due to the harsh sun light. Cut the bread to halves before serving. Serve besan bread toast while hot.
Besan bread toast recipe
