Looking for a gluten-free replacement for your favorite crepe recipe? Just love Indian food? These mung bean crepes fit the bill, with few ingredients and an end result that’s completely vegan.
What you need:
1 cup whole mung beans, ¼ cup long-grain rice, 1 tbsp ginger (peeled and chopped), 1 tbsp chopped green chile, 1 ½ cups water (divided), 2 tsp salt, 2 tbsp finely chopped cilantro, 2-3 tbsp canola.
What you do:
Combine mung beans and rice in a bowl. Wash with 3-4 changes of water, then soak for 4 hours or overnight. Drain the water and combine bean-rice mixture with ginger, green chiles and one cup of water. Grind in a food processor. Transfer the ground mixture to a large bowl. Mix in salt and cilantro. Then add up to ½ cup of water, to achieve a better-like consistency. Heat a fry pan to medium and add oil. Pour ¼ cup batter onto the surface and spread to approximately an 8-inch diameter (quite thin). Cook for 3-4 minutes on one side, then flip and cook for another minute.
Serve hot with your filling of choice.
This recipe is from the book, The Indian Vegan Kitchen.
Related Readings: a complete review of this book (including a great bean-rice pancake recipe), a black-eyed pea dip recipe, buckwheat-potato fritters and buckwheat-zucchini pancakes. Another great Indian cookbook with affordable recipes and ingredients? 5 Spices, 50 Dishes (reviewed on my Wise Bread blog).
Photo Credit: Basykes