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Ingredients (Measurement Conversion Calculator) Mixed lentils - 6 cups (combination of toor dal, chick peas, and split yellow peas)
Long grain rice - 12 cups
Salt - to tast
Directions
Wash and rinse the lentils and rice thoroughly. Drain the water. Soak the lentils and rice together in a bowl of fresh water for a couple of hours. Drain the lentil-rice mixture. Grind into a somewhat coarse mixture in a blender using water when necessary. Empty the batter into a bowl, add some salt and let it rest for at least an hour. You could also let it ferment overnight if you like a sour taste in your pancakes. To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a moderate heat. If a few drops of water bounce off the pan, the pan is hot enough and you can proceed to make the pancakes. Drop a ladleful of the pre-prepared batter in the center of the pan. With the back of the ladle, swirl the batter from inside to outside to form a thin round pancake. Wait till the top looks dry. Wait another minute if you like them crisp and flip to cook the other side. Remove onto a plate and serve hot with a nice coriander chutney. Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few cumin seeds, anything you fancy, to the batter before making the pancakes. You will however not be able to make neat circular pancakes. Instead, you will end up with (tasty) irregular shaped ones.
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Can be served as snacks. Suitable for vegetarians. Low calorie food.
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