Mung Dhal Pancake
rating(s)
Vegan
Instructions
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!
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!
Ingredients
Mung dhal split (soaked overnight with skin)
Water
Pinch of salt
Oil - preferably peanut.
Water
Pinch of salt
Oil - preferably peanut.
Serving Size
2 crepesPrep Time
15 minutes plus overnight soak