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Stuffed Mung Bean Crepe

Ease of Preparation: Moderate

Preparation Time: 15 min
plus 4 hrs soaking and 30 min resting time

Cook Time: 15 min

Servings: 6

Recipe By: Vatsala

From: Simply Organic/Vegetarian Times Contest

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Stuffed Mung Bean Crepe

2 cups mung beans
1/2 cup brown rice
4  green chilies
1 tablespoon freshly grated ginger
1 cup finely chopped onions
1 clove garlic, minced
pinch asafetida
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped cilantro
 salt, to taste
 vegetable oil
1 cup bean sprouts
1 cup alfalfa sprouts
1 cup barley sprouts
1 tablespoon curry powder
1/2 teaspoon crushed red pepper
1 cake ground walnut
Soak the mung beans and rice in 6 cups of water for 4 hours. Transfer it along with green chilies, ginger, onions, and garlic, to either a blender or a food processor, and make the batter (consistency similar to any other crepe). Add more water if you need to. Do not dilute it too much. Add asafetida, baking powder, baking soda and cilantro. Salt to taste. Let it rest for 30 minutes or so.

Heat a nonstick flat skillet over medium heat. Sprinkle water on the skillet to make sure that it is hot enough to make the crepe. Grease with a teaspoon of oil. Use a cup of the batter to make a crepe. Use a ladle to spread the batter evenly thin. Cover and cook over medium heat, about a minute. Turn to cook the other side, about a minute.

Mix all the ingredients listed under stuffing. Place a tablespoon of the stuffing in the center of the crepe. Fold. Serve hot with hot chutney.
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