Mung Bean Momelet Recipe

Vegan Omelet with Mung Bean “Egg” Vegan Richa

WebDec 1, 2019 · Heat a cast iron or non stick thick bottom skillet over medium heat. When hot, drizzle a few drops of oil and spread using a paper …

Rating: 5/5(78)
1. Wash and then soak the Moong Dal/split Mung Beans in 3 cups water overnight or atleast 8 hours.
2. Drain and add to a blender. Add the rest of the ingredients and 1 cup non dairy milk. Blend for a minute, then let it rest and blend again for another minute. The mixture should be smooth and fluffy. Depending on the thickness of the omelet you prefer, you can add 2-4 tbsp more non dairy milk. For extra fluffy omelet, add 1 tsp baking powder and blend again.
3. I like to use this mix fresh as its fluffy without needing the baking powder and the kala namak flavor is stronger.
4. Heat a cast iron or non stick thick bottom skillet over medium heat. When hot, drizzle a few drops of oil and spread using a paper towel.

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Moonglet, a vegan mung bean omelet Holy Cow Vegan

WebJul 26, 2020 · Instructions. Drain the lentils and rice, if using, then place them in the blender with the ginger, garlic, chili peppers, baking soda, if …

1. Drain the lentils and rice, if using, then place them in the blender with the ginger, garlic, chili peppers, baking soda, if using, and salt to taste. Add water to blend into a smooth batter that's slightly runnier than a pancake batter would be but thicker than a crepe batter.
2. Place the griddle on medium high heat and brush on or spray on enough oil to coat the bottom. I use a six-inch cast iron griddle which gives me perfectly sized moonglets, but you can make these any size you want.
3. Pour in the batter to make a circle. If you use a six-inch pan, you can pick the griddle up carefully by the handle, using a mitt if you're using a cast iron pan, and swirl the batter around to ensure it spreads evenly (like you'd do for a crepe).
4. Sprinkle on any veggies you want. I used onions, bell peppers and scallions this time.

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