Mung Bean Crepe/ Mung Dosa/ Pesarattu/ Pachai Payaru Dosai

Mung bean is one of the most used lentils in the Indian & Chinese cuisine. Because of its detoxifying quality, it is used in various Ayurvedic diets. Mung bean is also rich in nutrients, including protein, carbohydrates, fibers, minerals, vitamins and lipids, among others. Mung bean flour is extensively used in skin care and it is effectively used in treating acne and blackheads. A monthly regimen of a spoon full of mung flour mixed with a spoon full of turmeric, milk and used as a face mask keeps your skin clean, smooth and supple.

 Mung Bean crepe recipe (makes 12 – 15 crepes)

Ingredients:

Mung beans – 1 cup

Rice – 2 tbsps

Ginger – 1 tsp coarsely chopped

Salt – 2 tsps

Sugar – 1 tsps

 For topping:

Onion – 1 finely chopped

Cilantro – ½ cup finely chopped

Green chillies – 5-6 finely chopped

(mix all together)

 Oil  – ¼ cup

 Method:

1. Soak mung and rice in warm water for an hour and grind it in a food processor into a thick batter (similar to crepe batter consistency)
2. Heat a skillet, pour a spoonful at the center of the skillet and spread it to a circular shape.
3. Drizzle a teaspoon of oil around the crepe.
4. Sprinkle the toppings on the crepe and fold and slowly remove from the skillet

 Serve the crepes with green chutney and enjoy a quiet evening with family.