South India Lentil PancakesSubmitted by: KDSTAP
IntroductionGreat as a base for Indian curries, or as a side dish with chutney. Great as a base for Indian curries, or as a side dish with chutney.
1 C dried mixed lentils (red, brown, green, etc.)
2 C dry brown rice
1/2 t salt (optional)
4 Tbls Canola oil
3 jalepeno peppers
Drop a ladleful of the batter in the center of a non-stick pan that is hot enough to make a drop of water dance. Push down in the center with a large spoon to make a thin, round pancake. When the top looks dry, wait 20-40 seconds more, turn and cook the other side. Serve immediately with a chutney (I like mint chutney here) The batter can be refrigerated for about a week.
Add additional ingredients for variety. Try any combination of finely chopped onions, spinach, ginger, cumin seeds, garlic, curry powder, cinnamon or other favorite spices. ( I add ground cumin, tumeric, and garam masala).
Number of Servings: 4
Recipe submitted by SparkPeople user KDSTAP.