India x Vietnam

Moong cheela banh xeo

Name: Moong cheela banh xeo
Prep time: 4 h
Cook time: 50 min
Total time: 4 h 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 cup soaked 4 hours moong dal (split yellow mung beans); 1/3 cup rice flour; 1/2 tsp turmeric (ground turmeric); 3/4 cup thin coconut milk; Water, about 1 cup; a 2 cm piece ginger; 2 green chilli; Salt, to taste; 3 sliced spring onion (green onion, scallion); 3 1/2 tbsp cooking oil (vegetable oil); 200 g firm sliced firm tofu; 200 g sliced button mushroom; 1 sliced onion; 3 cloves garlic; 2 tbsp soy sauce; 1 1/2 cups bean sprouts moong sprouts (mung bean sprouts); 2 1/2 tbsp lime juice lemon juice; 4 tsp sugar; 1 sliced fresh red chillies (fresh red chiles); 1 head lettuce; a handful mint leaves; a handful coriander leaves (cilantro); a handful basil leaves

Banh xeo means sizzling cake. Moong cheela has been sizzling for years. Time they met.

50 minTime

26 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 50 minutes come after.

A crepe that sizzles2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

508kcalsame

26 gproteinsame

13 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)1 cup, soaked 4 hours

Rice flour⅓ cup

Turmeric (ground turmeric)½ tsp

Thin coconut milk¾ cup

Waterabout 1 cup

Gingera 2 cm piece

Green chilli2

Saltto taste

Spring onion (green onion, scallion)3, sliced

Cooking oil (vegetable oil)3½ tbsp

Firm tofu200 g firm, sliced

Button mushroom200 g, sliced

Onion1, sliced

Garlic3 cloves

Soy sauce2 tbsp

Moong sprouts (mung bean sprouts)1½ cups bean sprouts

Lemon juice2½ tbsp lime juice

Sugar4 tsp

Fresh red chillies (fresh red chiles)1, sliced

Lettuce1 head

Mint leavesa handful

Coriander leaves (cilantro)a handful

Basil leavesa handful

Method

6 steps

1Drain the dal and blend with the rice flour, turmeric, coconut milk, ginger, green chilli, 1 tsp salt and about 3/4 cup water into a thin batter. Stir in the spring onion.
2Heat 1 tbsp oil in a pan on high heat and fry the tofu 4 minutes until golden. Add the mushrooms, onion and half the garlic and cook 5 minutes. Season with 1 tbsp soy.
3Stir the lime juice, sugar, remaining soy, 4 tbsp water, the remaining garlic, grated, and the chilli into a dip.
4Heat a nonstick pan on medium high heat with 1 tsp oil. Pour in a ladle of batter and swirl thin. Scatter filling and sprouts over half, drizzle 1 tsp oil around the edge and cover 1 minute.
5Uncover and cook 2 minutes more on medium high heat until the base is deep golden and lacy. Fold and slide out. Repeat.
6Cut into pieces and serve with lettuce, herbs and the dip for wrapping.

Serve it like this

Fold the crisp crepe in half on a long plate, lean lettuce and herbs against it, and set the dip in a small bowl at the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Moong cheela banh xeo

Make it your way

Ingredients

Method

Make it a meal