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
Pesarattu on hot griddle – flatten batter with the back of a spoon to get it thin and fully cooked.
(L) Batter, Finished Pesarttu, (R) Coconut-cilantro-sweet onion chutney
Ingredients
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!
Ayurveda 