South India Lentil Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.2
  • Total Fat: 14.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 292.5 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 6.3 g

View full nutritional breakdown of South India Lentil Pancakes calories by ingredient
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Great 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.
Number of Servings: 4


    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


The night before, wash and rinse the lentils thoroughly. When the rinse water runs clear, soak the lentils and rice together in a bowl with fresh water overnight. The next day, drain and grind into a semi-coarse paste in a blender adding jalepeno peppers to be chopped in the blender, and water as needed.. Put the batter into a bowl, add salt, (and whatever spices you desire) cover and let sit a few hours. This can be blended in the morning and will be ready to cook for dinner. For a sourdough flavor, let it ferment overnight.

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.

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