mung tofu spring rolls : mung ka cheela with a twist ....
Mung ka cheela is a traditional recipe and i transformed it to a nice fusion thing by a hot and happening stuffing . This spring roll is all protein and those who like savory breakfasts can rejoice as this can be a very quick recipe for a hot kick start to a happening day. Carbohydrate free , gluten free and very low on fats.
Preparing the batter and the traditional recipe can be seen here. I shall talk about the stuffing here. Crumbled or finely chopped tofu ( lightly pressed *) soaks up the flavors well and what flavors this stuffing has .... read on.....
(2-3 breakfast servings)
lightly pressed tofu* 100 gm
celery ribs with leaves 2-3 ( finely chopped 1 cup)
chopped onions 1/2 cup
carrots finely chopped 1 cup
green or red chillies finely chopped 2 tsp or to taste
2-3 cloves of garlic finely chopped
salt n pepper to taste
tomato ketchup 1 tbsp
oil 1 tsp
You need about 2 cups of the mung daal batter as made here...
*wrap the block of tofu in kitchen towel and press with a heavy plate for 5 minutes* Chop in small bits or crush to crumble.
Keep all the chopped vegetables and herbs ready..Chopped finely.
Heat the oil in a pan and add the chopped chillies and garlic first . Add all the vegetables in the pan .
Saute the vegetables with salt and pepper till the vegetables are soft and wilted , but half cooked. Add the tofu crumbled or finely chopped , add the tomato ketchup and mix well . The stuffing is ready.
Now make this crepes from the batter on a hot griddle and spread the stuffing over it.
Wrap the crepe like spring rolls and press firmly so that the roll stays in shape . It is a loose roll but it doesn't open up easily.
Cut in desired pieces and serve as appetizers or as breakfast , as we had it.
The celery and garlic flavors get infused into the tofu very well . I have been a reluctant celery user as i didn't quite like the taste when i first started having it . The Celery in my garden is being quite generous and i will be a fool not to device new ways to use this wonderful herb . This blend of flavors worked very well for the mild mung daal crepe . You have to taste it to believe it. just take care of using controlled amount of salt as celery needs very little salt.
Take a closer look at the stuffing...
Healthy breakfasts are easy ... and savory breakfasts are happening .
Note : some readers have indicated that this mung ka cheela could be similar to Andhra pesarettu . I have posted pesarttu earlier. The only similarity between this cheela (crepe) and pesarettu is the ingredient mung daal , but the similarity ends there . This is an interesting example of how an ingredient behaves differently in it's different forms . In pesarettu , the mung daal used is with skin and the texture and taste of the dosa is very different . Here the husked mung results into a mild flavor and an almost glutinous texture . I have indicated that the roll sticks by itself and stays in shape , that is because if the slightly sticky nature of the mung crepe here. The flavor of the yellow mung is so delicate that another version of mung ka cheela , which includes some seasoning in the batter, tastes very different from this one.