You can easily make mung bean flour at home with just a few simple steps. Mung bean flour can be used in some Asian cooking, baking, beverage, or as an extra protein powder to supplement your diet if you wish. It is a gluten free and vegan flour.
Rinse the dried split mung beans in water. Some of these beans have additional yellow food coloring added and washing them will rinse off those added colors. Drain off water as much as possible
Put the beans on a dry large pan and stir fry over low-medium heat. They may feel sticky at first but just continue to stir fry and keep the heat low or between low and medium
The wet beans will continue to get drier and drier as you stir fry them and feel lighter. Once they are really dry and smells slightly nutty, turn off the heat. Don’t stir fry until they turn too brown as this will make them taste bitter. Control the heat
Let the beans cool down completely. I spread them out as thinly as possible on a plate so they cool down faster. This is important so the beans won’t turn into a paste when you blend them into a powder/flour
Put the beans in a DRY blender (make sure it’s completely dry). Blend it on high speed for few seconds and then stop and do it again several times until they turn into a fine powder