Oothapams
From the March 2009 issue of "Vegetarian Times." Find Urad dal in your local Indian specialty store.
Total Steps
4
Ingredients
10
Tools Needed
7
Ingredients
- 1.5 cup white basmati rice or long-grain white rice
- 0.5 cup urad dal (ivory lentils) or red lentils
- 1 teaspoon salt
- 0.25 cup plain low-fat yogurt
- 0.25 teaspoon baking soda
- 1 cup fresh or frozen peas
- 1 small red onion
- 3 jalapeño chiles
- 0.5 cup chopped cilantro
- melted coconut oil or ghee
Instructions
Step 1
Combine rice and urad dal in a large glass or stainless steel bowl. Cover with 3 inches of water and soak overnight. Drain. Transfer to a blender or food processor and puree with salt and 1 cup water until smooth. Transfer to bowl, cover with towel and let stand six to 12 hours at room temperature or until batter is fermented and slightly bubbly on surface. Stir in yogurt, baking soda and 1/2 cup water.
Step 2
Preheat oven to 200 degrees F. Place baking sheet on center rack. Combine peas, red onion, chiles and cilantro in a bowl.
Step 3
Lightly grease a medium non-stick skillet with coconut oil or ghee. Heat skillet over medium-high heat. Pour 1/2 cup batter onto skillet; do not spread out thinly. Drizzle 1/2 tsp oil or ghee around the edge of the pancake to prevent it from sticking.
Step 4
Sprinkle 3 tablespoons pea mixture over the pancake. Cook 3 minutes or until the bottom is golden. Flip carefully and cook the other side 1 minute more or until golden. Place pancake on the baking sheet, vegetable-side up, and keep warm in the oven. Repeat with remaining lentil and pea mixture until you have 8 pancakes. Serve warm.