Wash the mung dhal and soak it overnight
in a bowl of cold water. Rinse and drain well the next day. Using a food
processor, add the mung dhal with 1 cup of water. Blend until smooth.
Pour into a bowl and mix in the other ingredients. Heatup a heavy frying
pan and spoon tablespoonfuls of the mixture on the hot surface of the
pan. Cook until golden brown on both sides of the pancakes. Serve hot.