Soak the yellow mung bean in water for at least 1 hour, preferably overnight.

Grind the soaked mung bean to a coarse mixture.

Transfer the ground mung bean to a bowl.

Add sugar, chopped green chilli, chopped spring onion greens, baking powder, garlic, salt, egg, vinegar, coriander leaves, chopped garlic, and lemon juice to the bowl.

Mix all the ingredients well.

Heat a Kuzhi Paniyaram pan with oil.

Once the pan is heated, add a spoonful of the mung bean mixture to each mold.

Cook the fritters on either side, flipping them frequently to ensure even browning.

Grind red chillies, garlic cloves, lemon juice, salt, and water for the chutney.

Serve the Thai Style Mung Bean Fritter Recipe with the prepared chutney.