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Ingredientes
- 1 c. Mix of dhals*
- 2 c. Long grained rice Salt to taste.
Direcciones
- *(Use any combination of tur dhal, chana dal or possibly even split yellow peas)
- Wash and rinse the dhals and rice thoroughly. When the rinse water runs clear, soak the dhals and rice together in a bowl with fresh water for a couple of hrs. Drain the dhal-rice mix and grind into a somewhat coarse mix in a blender using water when necessary. Empty the batter into a bowl, add in some salt and let it rest for at least an hour. You could also let it ferment overnight if desired a sourdough tang in your pancakes.
- To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a moderate stove. If a few drops of water bounce off the pan, the pan is warm sufficient and you can proceed to make the pancakes.
- Drop a ladleful of the pre-prepared batter in the center of the pan and with the back of the ladle, swirl the batter from inside to outside to create a thin round pancake. Wait until the top looks dry, wait another minute if desired them crisp and flip to cook the other side. Remove onto a plate and eat immediately with a nice coriander chutney. (Continue preparing pancakes in the same way, until you run out of batter and/or possibly chutney. The batter will also keep in the fridge for almost a week and you can prepare the pancakes when the mood strikes you.)
- Variation: Can add in finely minced 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 488g | |
| Calories 254 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 844mg | 35% |
| Potassium 98mg | 3% |
| Total Carbs 56.12g | 15% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.1g | 0% |
| Protein 4.39g | 7% |
