Pre-preparation:
The evening before, soak at least 1 cup of split mung bean with skin in cold water for a minimum of 8-10 hours.
Preparation:
After soaking, add a pinch of salt and thoroughly stir.
Grind the soaked mung beans in a food processor until the mixture is a silky flowing batter.
Lightly oil a hot pan on the stove over high heat
Lower the heat, pour a small ladle of batter onto the pan, ensuring the batter is thinly spread to the thickness of a crepe.
Let it bubble prior to turning to the other side and continueto heat the crepe.
Once cooked, the mung crepe will be a light golden brown and green. Serve with condiments such as fresh mango pickle or lime pickle and enjoy!

Mung dhal split (soaked overnight with skin)
Water
Pinch of salt
Oil - preferably peanut.