• 2 tb Glutinous rice
  • 1 c Whole mung beans
  • 1 c Mung-bean sprouts
  • 2 Scallions; thinly sliced
  • 1/3 c Green pepper, chopped
  • 1/3 c Finely chopped onion
  • 1/4 ts Baking soda
  • 2 ts Sesame oil
  • 1 tb Sesame seeds — toasted & lightly crushed
  • 2 ts Japanese soy sauce
  • 1 ts Salt
  • 3/4 c Vegetable oil (about)


  • 4 tb Japanese soy sauce
  • 2 1/2 tb Rice vinegar
  • 1 ts Sugar
  • 1 tb Minced scallion
  • 1 Garlic clove — peeled and mashed
  1. Wash and drain rice.  Pick over mung beans. Wash and drain.
  2. Place  rice and beans in a bowl and cover wtih 5 cups of water.  Let soak for  10 hours.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  1. Mix together all ingredients and serve with hot Bindaetuk.


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