Crispy Vietnamese Mung Bean Pancakes (Bánh Khọt Đậu Xanh)

Rinse the split mung beans thoroughly and soak them in hot water for at least 30 minutes, or in cold water for 2 hours. Drain well.

In a blender, combine the soaked mung beans with 1/2 cup of water. Blend until very smooth, scraping down the sides as needed.

In a large bowl, whisk together the rice flour, tapioca starch, turmeric powder, and salt. Gradually add the remaining 1 cup of water and the blended mung bean mixture, whisking until a smooth batter forms.

Stir in 2 tablespoons of vegetable oil and the chopped green onions into the batter. Let the batter rest for 15 minutes.

Heat a non-stick skillet or a traditional bánh khọt pan over medium heat. Lightly brush with vegetable oil.

Pour about 1/4 cup of batter per pancake into the hot skillet. Cook for 3-4 minutes until the edges are crispy and golden brown.

Flip the pancakes and cook for another 2-3 minutes until cooked through and lightly browned on the other side.

Remove the pancakes from the skillet and serve immediately. Repeat with the remaining batter, adding more oil to the pan as needed.