For the pancakes

1. Make a dough with flour, hot water and salt. Set aside to rest for 20 minutes.
2. Make golf ball size dough balls out of the dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle. Brush it with a thin layer of oil. Roll the dough into a log. Roll the log again to form a spiral. Rest for 5 minutes.
3. Dust the rested and spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil. Sprinkle the green onions on the rolled dough. Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.
4. Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches.
5. Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy pancakes, add a little more oil. Cook for 2 minutes on each side on a medium flame till the pancakes are brown and crispy.

For the dipping sauce

1. Take a cup and add in all the dipping sauce ingredients and mix well. The dipping sauce is ready.