- 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 for10 hours.
- 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 ¾ 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: ¼ to ½ 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 ⅓-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 ⅓ 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.
- I found that about ½ to ¾ teaspoon for each pancake was plenty, but your mileage may vary.
- Mix together all ingredients and serve with hot bindaetuk.