Mung Bean Pancakes (Korean pancake)
Ingredients
1 cup moong dal or mung bean, soaked in water overnight
1 handful mung bean sprouts (Chinese ones, not homemade)
5-6 cloves garlic
2 bokchoys, leaf and tender stems, coarsely chopped.
Salt to taste
Pepper or red chili paste, to taste
Method:
- Grind the soaked dal with garlic to obtain a thick batter similar to that
for pancake or adai.
- Add salt and pepper/ chili paste.
- Add sprouts and
bokchoy and mix well.
- Heat a tawa with some oil.
- Pour the batter to make
pancakes.
- Do not spread too thin.
- The pancakes are as thick as American
breakfast pancakes.
- Fry on both sides and serve warm.
- They are also good if
reheated in microwave.
- They are a nutritious snack. Serve with soy sauce and
red chili paste (I like Thai ones).
Note: Traditionally, these are quite garlicky. If you don't like garlic,
minimize it accordingly. I am not sure if they would taste so good without
garlic. Be sure to add sprouts. Finely shredded cabbage can be substituted
for bokchoy. Green onions can also be added.
