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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 55.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 40.0 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.7 g

View full nutritional breakdown of Rice and Daal Pancakes (BJM) calories by ingredient
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Rice and Daal Pancakes (BJM)

Submitted by: RED_HOT_VETTE

Introduction

Light fluffy hotcakes/pancakes. Eat with Sambhar, plain or coconut chutney. Light fluffy hotcakes/pancakes. Eat with Sambhar, plain or coconut chutney.
Number of Servings: 20

Ingredients

    Rice flour, white, 1 cup
    *Urad Dal flour, 1 cup
    Red Ripe Tomatoes, 1 large whole, chopped
    *Hot Chili Peppers, 1 pepper, chopped
    Green Peppers (bell peppers), 1 cup, chopped
    Onions, raw, 1 cup, chopped
    Ginger Root, 1 tsp grated or paste

    Water, tap, 3 - 5 cup (8 fl oz)

    *Indian Gits Idli mix, 1 serving

    Canola Oil or Pam oil spray for cooking.

    Salt and pepper to taste

Tips

Stir batter often while cooking. Can be made about 2 hours ahead before eating. Serve with Sambhar, Coconut Chutney, Raita or just plain.

Rice and daal flour can be bought at any Indian Grocery Store.


Directions

Mix rice and daal flour with water with consistency similar to pancake batter. Add tomatoes, peppers, onion, ginger and mix. Cover and let sit 15 min in a warm place.

Add in the Idli mix with more water. Let sit for another 5 min. Warm griddle, spray cooking area with oil, pour about 1/4 cup on the griddle, cook for a min, lightly spray top side, flip and cook the other side. # of pancakes cooked at one time will depend on the size of the griddle.

Serving Size: Makes about 40 4 inch pancakes; serving size is 2 pancakes.

Number of Servings: 20

Recipe submitted by SparkPeople user RED_HOT_VETTE.






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