Green bean or Mung can be called a Super bean as it has numerous health benefits. The factors that qualify it as a healthy food is that it is low in Fat and Calories and high in Protein and Fiber giving it high satiety value and low GI thus enabling slow release of carbs/ sugar into the blood stream.
Preparation Time: 6-8 hrs
Cooking Time: 3-4 min per crepe
Spice Level: Optional
Makes: 12-14 No
Nutritional Information: Per serving ( approx)
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||15 %|
|Saturated Fat 8 g||38 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 271 mg||11 %|
|Potassium 187 mg||5 %|
|Total Carbohydrate 20 g||7 %|
|Dietary Fiber 4 g||15 %|
|Sugars 11 g|
|Protein 4 g||7 %|
|Vitamin A||2 %|
|Vitamin C||5 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 2 cups Green gram
- 3-4 tbsp Raw rice
- 3 Green chillies
- 2 Red chilli
- 4-5 flakes, compounded Asafoetida
- 3 tbsp Desiccated Coconut
- Salt to taste
- Chopped Curry leaves
- Chopped Coriander leaves
- Oil for cooking
- Soak Green gram, rice, red and green chillies overnight. I prefer doing this as it works perfect for breakfast.
- Soak asafoetida flakes for 30 min separately using little water.
- Grind all these together into a smooth paste.
- Add salt. Top up the batter with Coconut, chopped curry leaves and coriander.
- Heat a tawa or griddle and spread out a big spoonful of batter into a thin crepe.
- Drizzle 1 tsp of oil. Cook on low medium flame until it tuns golden brown.
- Flip and cook the other side until done.
- Serve hot with any spicy chutney or dip like Allam chutney or Tomato Thokku.
“Linking this post to MLLA #92, conceptualized