Mung Bean Pancakes (Korean pancake)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Korean Recipe
Difficulty: Medium

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  • 1 cup - moong dal or mung bean, soaked in water overnight
  • 1 handful - mung bean sprouts (Chinese ones, not homemade)
  • 5 to 6 cloves - garlic
  • 2 bok choys, leaf and tender stems, coarsely chopped
  • Salt to taste
  • Pepper or red chili paste to taste

How to Make Mung Bean Pancakes (Korean pancake)

  • Grind the soaked dal with garlic to obtain a thick batter similar to that for pancake or adai. Add salt and pepper or chili paste.
  • Add sprouts and bok choy 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 chilli paste.