8 pancakes

Time to make:
Not Available

Calories per servings:
Not Available


2 tbsp glutinous rice
1 cup whole mung beans
1 cup mung bean sprouts
2 scallions, thinly sliced
1/3 cup green pepper, chopped
1/3 cup finely chopped onion
1/4 tsp baking soda
2 tsp sesame oil
1 tbsp sesame seeds, toasted & lightly crushed
2 tsp japanese soy sauce
1 tsp salt
3/4 cup vegetable oil

Dipping Sauce:

4 tbsp japanese soy sauce
2 1/2 tbsp rice vinegar
1 tsp sugar
1 tbsp minced scallion
1 clove garlic, peeled and mashed


Wash and drain rice. Pick over mung beans; wash and drain. Place rice
and beans in a bowl and cover wtih 5 cups of water. Let soak for 10
Remove skins from beans by rubbing between your hands. Drain off
floating skins now and then, replacing water with fresh water, until
most all of the skins are removed and drained away
Drain off remaining water and blend rice and beans in a food processor
until it becomes a thick paste. With machine running, gradually add 3/4
cup water to mixture; blend in thoroughly
Blanch bean sprouts in boiling water for 2 minutes; drain. Squeeze out
as much moisture as possible, then stir sprouts into the batter along
with the scallions, green pepper, onion, baking soda, sesame oil, sesame
seeds, soy sauce and salt. Mix well.
Have all cooking paraphernalia ready and at hand. You will need to have
near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or bowl with
a small spoon, a larger spoon to spread the batter, the bowl of batter
with a 1/3-cup measuring scoop/cup, a metal spatula for turning the
pancakes, and a plate on which to place the finished dosas after they
are cooked
Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly.
Heat the skillet over medium-low until oil is hot. Pour 1/3 cup of the
mixture onto the center of the hot skillet. Use the large spoon to
spread the batter in a spiral motion, until the pancake is about 6-7
inches in diameter
Turn pancake after 2-3 minutes and cook another 2-3 minutes on the other
side. Remove pancake to plate and repeat with remaining batter, adding
only enough additional oil to the skillet as needed to keep surface
evenly greased
Dipping Sauce: Mix together all ingredients and serve with hot
Bindaetuk. Serve.

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