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1
Stir together all dipping-sauce ingredients in a small bowl.
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2
Rinse mung beans in a sieve under cold running water until water runs clear.
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3
Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
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4
Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces.
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5
Combine carrots, scallions, chile, and garlic in a large bowl.
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6
Drain mung beans and puree with water in a food processor until smooth, about 1 minute.
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7
Add eggs, flour, and salt and blend until smooth, about 30 seconds.
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8
Pour mixture over vegetables in bowl and stir with a flexible spatula.
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9
(Batter will be thick.)
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10
Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat.
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11
Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick).
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12
Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more.
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13
Transfer pancake to paper towels to drain.
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14
Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired.
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15
Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges.
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16
Serve warm or at room temperature with dipping sauce.
