I know everyone that read the previous post made Mung bean sprouts! So here is one of my favorite ways to use them up.
Sprout Crepes called Pesarattu
1 cup sprouted Mung or 3/4 cup dry Mung beans, covered fully in warm water and soaked overnight, drained and rinsed
1/2 cup rice flour – available at Asian groceries
1 inch piece of ginger, peeled
1 green chile (any kind – depends on the heat you can tolerate)
Salt to taste
Blend all ingredients in a blender with enough water to make a pourable batter (slightly thinner than that for pancakes). I like to add finely chopped onion, cilantro, and green cabbage to this batter. Mix well.
Heat up a griddle and pour a scoop of the batter on it, smoothing it out with the back of a spoon into a round crepe-like pancake. Drizzle a spoon of virgin expeller pressed sesame or coconut oil onto the edges; allow one side to cook well and lift and flip the pancake with a flat spatula to allow the the other side to cook fully – you’ll know when it is done 🙂
Enjoy with a side of coconut/cilantro/onion chutney for a most satisfying meal! Oh the Chutney? Here we go –
For the chutney – blend smooth 1 cup fresh grated coconut (from your Indian market freezer), 1/2 sweet onion, a handful of washed cilantro leaves, 1-2 green chillies and salt with enough water to make a spreadable chutney!