How to Make Chhip
Ingredients
1 cup
Dry val
Instructions
1
Soak dry val for 12 hours.
2
Drain and wrap in a damp cheese cloth.
3
Place in a colander in a warm dark area for 1 to 2 days.
4
Keep the cloth damp by sprinkling water.
5
Val should be sprouted.
6
Empty into a bowl of warm water, remove any that may have spoiled (turned black).
7
Gently press each val, the skin should easily come off and the val will split.
8
Gently rinse the val (chhip).
9
Note: for a quicker and easier chhip, you can soak frozen soy beans in hot water for 15 minutes and remove skin.