1 1/2 cups white basmati rice or long-grain white rice, rinsed and drained
1/2 cup urad dal (ivory lentils) or red lent
1/4 teaspoon baking soda
1 small red onion, minded
3 jalapeƱo chiles, stemmed, seeded and finely chopped
melted coconut oil or ghee for greasing skillet


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.
Preheat oven to 200 degrees F. Place baking sheet on center rack. Combine peas, red onion, chiles and cilantro in bowl.
Lightly grease 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 edge of pancake to prevent it from sticking.
Sprinkle 3 tbs pea mixture over pancake. Cook 3 minutes or until bottom is golden. Flip carefully and cook other side1 minute more or until golden. Place pancake on baking sheet, vegetable-side up, and keep warm in oven. Repeat with remaining lentil and pea mixture until you have 8 pancakes. Serve warm.




From the March 2009 issue of "Vegetarian Times." Find Urad dal in your local Indian specialty store.


1 servings


Monday, November 30, 2009 - 10:58pm


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