Top positive review
5.0 out of 5 starsIndian moong dal + Irish butter = Korean pancakes?
Reviewed in the United States on September 15, 2018
So glad to have found organic *and* split mung beans. I soak them overnight, rinse, soak again, grind them up in a blender, and store the batter in a glass jar in the fridge. They make yummy savory pancakes on demand. I find that the batter keeps fresh for well over a week, but then I make a point of using only purified/distilled water.
(Additionally, instead of adding more water to help facilitate the grinding/blending process, try adding zucchini, red peppers, onions, or any other combination of vegetables that are in season.)
