PURPOSE: A manufacturing method of grilled mung bean pancake is provided to be snack and food rich in nutrition and healthy by mixing spice, black-rice flour or curry powder to the mixture of mung bean flour and cushion which is the main material of mung bean pancake. CONSTITUTION: A manufacturing method of grilled mung bean pancake is mixed with mung bean flour 20-60 weight%, cushion 5-40 weight%, black-rice flour 10-40 weight%, wheat flour 5-30 weight%, starch powder 5-20 weight%, egg 1-3 weight%, onion 1-4 weight%, ground garlic 1-4 weight%, ground ginger 0.5-2 weight%, ground red pepper 1-4 weight%, salt 0.5-4 weight%, black pepper 0.2-1 weight%, sugar 1-6 weight%, yeast 0.01-0.5 weight%, and margarine 1-3 weight% etc to knead dough. Pour knead into inside of lower part frame. Grill it after closing the upper part frame. Curry powder 5-30 weight % is included in mung bean pancake. Mixed dish of vegetables and beef 5-20 weight% is included in mung bean pancake. [Reference numerals] (AA) Mung bean flour； (BB) Glutinous black rice flour； (CC) Seasonings； (DD) Mixing process； (EE) Kneading with drinking water； (FF) Frame pre-heating process； (GG) Injecting dough； (HH) Baking process； (II) Packing process；.
