Though mung beans are considered carbs, it’s still a complex carb of sorts and you should eat it more than just plan carbs of rice or pasta.
You can use dips like various chutneys – coconut chutney, peanut chutney, tomato chutney etc or sambar. You can even top it with diced onions and grated carrots, when making the crepe to add some additional flavor and texture. You can even use it as a wrap and stuff with roasted veggies, hummus, cheese etc.
- 2 cups green moong dalsoaked in water for 4-5 hrs
- 1 inch ginger chopped
- 2-3 Thai green chillies / serrano chopped
- 1 cup cilantro loosely packed
- 2 cups baby spinach loosely packed
- salt to taste
- Soak the moong dal for 4-5 hrs with enough water to keep it immersed. Rinse and drain.
- Add this to a blender jar. Add the rest of the ingredients and blend to a smooth batter. Add maybe 1/4 -1/2 cup of water, little by little as needed, while grinding.
- Rest the batter for 10-15 mins or so
- Heat a skillet. Take about 1/2 cup of the batter and spread it out on to the skillet like a crepe. Drizzle a little oil, if needed. Wait for it to cook – you will see it change color a little, maybe even crisp up a little and will look cooked through on top.
- Using a wide spatula, flip this over to cook the other side too. It should all take about 3-4 mins over medium heat.