Sunday, October 30, 2011

Stuffed Mung Bean Crepe

Mung beans are one of my favorite beans. They are quick to cook, are low gas forming and are a complete protein. Mung beans are the food of the Yogis to detox or to fortify. 
Mung beans are high in fiber and have no cholesterol. They boost the immune system. They help metabolism, as well as the heart, organs, and cell growth.  They also have magnesium, which helps the veins and arteries to relax. The zinc they contain aids healing processes in the body, as well as tissue repair. The iron they contain creates a resistance to stress.      
Crepes are a bit dry however great to reduce Kapha conditions. Crepes can be used as a breakfast or as a full meal.
Batter Ingredients:
2 cups mung beans 1/2 cup brown rice 4  green chilies 1 tbsp freshly grated ginger 1 Pinch of asafetida 1 tsp baking soda 1 tsp baking powder 1 cup chopped cilantro Salt, to taste Sunflower oil
1 cup bean sprouts 1 cup alfalfa sprouts 1 cup barley sprouts 1 tsp curry powder 1/2 tsp crushed red pepper 1 cake ground walnut
Soak the mung beans and rice in 6 cups of water for 4 hours. Transfer it along with green chilies, ginger, 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.

Recipe taken from


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