For the batter soak 2 cups mung beans, 1/2 cup rice over night. Drain saving the water from the beans. Blend mung beans, rice, 2 teaspoons salt and 1 1/2 cups water blend until almost smooth.
Add veggies and if you want meat. Add the batter to a hot pan with oil. Then fry until crispy on each side.
For veggies I used pork, blanched mung bean sprouts, gosari, chives and green onions.