I absolutely love Mung Bean flour. It is versatile, nutritious, mildly flavorful and most importantly allergy-friendly. Do refer to my post entitled ‘Beyond Lentils – allergy friendly vegetarian proteins’ if you want to know more about the nutritious punch this little bean packs! Little wonder I use it extensively in my allergy-friendly kitchen – in gluten-free baking, crepes, pancakes, dumplings, tortillas, tempura batter and more! If you have a South Asian store around the corner – stop in there and pick up a pound of mung bean flour and start experimenting. If there is no store in your vicinity or like me you love making things from scratch – making mung flour or moong flour at home is soooooo easy and quick that it is definitely worth a try. Once made, store it in an airtight container and it will last for months.
- Yellow Split Mung Bean: 1 cup (that’s it!)
- Preheat the oven to 375 C.
- Spread the mung bean uniformly on a baking sheet.
- Toast the mung bean for 8 – 10 minutes. Give it a good stir after every 3-4 minutes to prevent uneven roasting. For a light yellow colored flour – toast it for 8 minutes. Longer if a more brownish yellow flour is desired.
- Alternatively, you can dry roast it on the stovetop in a heavy bottomed vessel on medium-low heat till it brown to the desired degree. Stir constantly to prevent burning. As the bean gets toasted, the nutty rich aroma of mung bean will waft through your kitchen – yummy!
- Remove from the oven and let it cool down completely.
- Grind it to a very fine flour in a high-power dry grinder. The flour should feel as soft as all-purpose flour to touch. A word of caution: a coffee grinder will ‘not’ yield very fine flour. Most of my recipes do call for fine flour! However, a coarser grind may be more appropriate for some recipes.
- Let the flour cool down completely before storing it in an airtight container.