Rice and Daal Pancakes (BJM)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Rice flour, white, 1 cup*Urad Dal flour, 1 cupRed Ripe Tomatoes, 1 large whole, chopped*Hot Chili Peppers, 1 pepper, choppedGreen Peppers (bell peppers), 1 cup, chopped Onions, raw, 1 cup, choppedGinger Root, 1 tsp grated or pasteWater, 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
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.
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.
Nutritional Info 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
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