1 cup dry mung (moong) beans, sprouted per directions above
1-inch knob of ginger, chopped
3-4 cloves of garlic
2 green chillies
Salt to taste
2 tbsp chickpea flour (besan)
2 tbsp brown rice flour (optional, but makes the chillas extra-crispy. Use regular white rice flour if you can't find brown)
1 cup chopped coriander
1 large carrot, grated (use the side with the largest-size slots on your grater-- you don't want this to be too fine)
Cooking oil spray
Place the mung beans in the blender along with the ginger, garlic, chillies and salt and blend until smooth, using just enough water to get a slightly-runnier-than-pancake-batter consistency. Add the flours and veggies and mix well. Set aside for 10 minutes and mix again.
Heat a cast-iron or nonstick skillet over medium-high heat until water sprinkled on the surface skitters off and dries up immediately.
Spray on a thin coating of the oil and then place ½ cup of the batter in the center using a ladle with a rounded bottom. Use the bottom of the ladle to spread the batter into as thin a round as possible. This doesn't have to be crepe-like, but if you ladle it on too thick the inside might not cook through.
When the top looks dry and the edges turn brown, flip over and cook until golden-brown.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2013/03/sprouted-moong-chilla.html