Imbibe the goodness of sprouts, oats and flax seeds, with this wholesome, vegan, spicy, mung crepe! Enjoy it as a breakfast or snack with your favorite chutney.
Course Breakfast, Snack
Cuisine Indian
Keyword chickpea flour, flax seeds, Ginger, green chilli peppers, mung sprouts, Oats, rice flour
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Make sure you have the following items ready, before you start blending: 1) 2 cups mung sprouts 2) 1 tablespoon fresh ginger 3) 3 medium sized chili peppers, cut to small pieces 4) 1 tablespoon rice flour 5) 1 Tablespoon chickpea flour 6) 1 Tablespoon flax seeds 7) Two tablespoons oats and 8) Salt to taste.
Add ginger and chili peppers to a blender jar and blend to coarse paste. Now add rest of the ingredients, water and blend to an almost fine batter. Tip: add water in stages as the blending progresses.
Transfer batter to a container and set aside.
To cook dosa (crepe), set pan on a stove top at medium flame. Transfer some batter to another container, add water as needed, mix well, pour on to pan. Add a few drops of oil and spread it. Cook for a couple of minutes, flip over, and cook for 30 seconds. You can add cumin and onions for extra flavor (see video below).