Recipe Instructions:
1/2 cup whole mung beans, soaked for 8-10 hours
1 small clove of garlic
a few thin slivers of ginger
salt to taste
1 small chopped onion
a few springs of cilantro leaves, chopped
oil
Discard the water in which the mung beans have been soaked. Place the beans into a blender, with the garlic and ginger. Add some water, about 1/2 - 1 cup, and turn the blender on. Blend until a smooth batter is formed. Can add more water if the mixture is too thick. The consistency should be similar to crepe batter, but slightly thicker and not as runny. Add salt to taste.
Heat 1 tsp of oil in a non stick pan. When hot, use a small round ladle to put the batter in the pan. Using the back of the ladle, spread the batter using a hand motion of concentric circles until the batter is well spread out, into a 4-6 inch circle. Add the chopped onions and cilantro to the crepe. Don't worry if at first the batter appears unwieldy. On medium heat, let the crepe cook for a minute or two on one side, and then flip it over, as the sides get cooked. Allow to cook on the other side. Remove when the crepe has patches of golden brown all over. The crepe should be soft and somewhat pliable. Serve immediately.
