Korean Moong Bean Pancakes (Pindaetuk)

Recipe by Mia in Germany
READY IN: 45mins
SERVES: 8
YIELD: 8 pancakes
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Soak moong dal and rice seperately for 2-3 hours.
  • Process drained moong dal and rice with 4 tablespoons water in a food processor, slowly adding up to 1/2 cup more water, until you get a smooth paste.
  • Put the paste into a bowl, stir in chopped bell pepper, garlic, onion, sliced spring onion, sesame oil and soy sauce.
  • In a dry pan, roast the sesame seeds until fragrant, then grind coarsely with 1/2 teaspoon salt in a mortar.
  • Add ground sesame seeds to the paste, mix well.
  • Add boiled and thoroughly drained sprouts, mix well.
  • Season with salt and pepper to taste.
  • In a non stick skillet, heat oil, spread 3/4 cup batter evenly into hot skillet, cover and fry for about 2 1/2 to 3 minutes.
  • remove pancake from pan onto warmed plate and continue frying the other pancakes.
  • Serve with dip, chutney or veggies.