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Ease of Preparation: Moderate
Preparation Time: 15 min
plus 4 hrs soaking and 30 min resting time
Cook Time: 15 min
Servings: 6
Recipe By: Vatsala
From: Simply Organic/Vegetarian Times Contest
Other Vegetarian Main Dishes
Other Simply Organic Featured Recipes
Other Grains
Stuffed Mung Bean Crepe
Ingredients
Batter
2 cups mung beans
1/2 cup brown rice
4 green chilies
1 tablespoon freshly grated ginger
1 cup finely chopped onions
1 clove garlic, minced
pinch asafetida
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped cilantro
salt, to taste
vegetable oil
1/2 cup brown rice
4 green chilies
1 tablespoon freshly grated ginger
1 cup finely chopped onions
1 clove garlic, minced
pinch asafetida
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped cilantro
salt, to taste
vegetable oil
Stuffing
1 cup bean sprouts
1 cup alfalfa sprouts
1 cup barley sprouts
1 tablespoon curry powder
1/2 teaspoon crushed red pepper
1 cake ground walnut
1 cup alfalfa sprouts
1 cup barley sprouts
1 tablespoon curry powder
1/2 teaspoon crushed red pepper
1 cake ground walnut
Directions
Batter:
Soak the mung beans and rice in 6 cups of water for 4 hours. Transfer it along with green chilies, ginger, onions, and garlic, to either a blender or a food processor, and make the batter (consistency similar to any other crepe). Add more water if you need to. Do not dilute it too much. Add asafetida, baking powder, baking soda and cilantro. Salt to taste. Let it rest for 30 minutes or so.
Heat a nonstick flat skillet over medium heat. Sprinkle water on the skillet to make sure that it is hot enough to make the crepe. Grease with a teaspoon of oil. Use a cup of the batter to make a crepe. Use a ladle to spread the batter evenly thin. Cover and cook over medium heat, about a minute. Turn to cook the other side, about a minute.
Stuffing:
Mix all the ingredients listed under stuffing. Place a tablespoon of the stuffing in the center of the crepe. Fold. Serve hot with hot chutney.
Soak the mung beans and rice in 6 cups of water for 4 hours. Transfer it along with green chilies, ginger, onions, and garlic, to either a blender or a food processor, and make the batter (consistency similar to any other crepe). Add more water if you need to. Do not dilute it too much. Add asafetida, baking powder, baking soda and cilantro. Salt to taste. Let it rest for 30 minutes or so.
Heat a nonstick flat skillet over medium heat. Sprinkle water on the skillet to make sure that it is hot enough to make the crepe. Grease with a teaspoon of oil. Use a cup of the batter to make a crepe. Use a ladle to spread the batter evenly thin. Cover and cook over medium heat, about a minute. Turn to cook the other side, about a minute.
Stuffing:
Mix all the ingredients listed under stuffing. Place a tablespoon of the stuffing in the center of the crepe. Fold. Serve hot with hot chutney.
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