Guest guest Posted November 1, 2009 Report Share Posted November 1, 2009 Red Lentil Pancakes-India Batter must ferment for 24 hours so leave plenty of preparation time. 3/4 cup long grain or basmati rice 1/4 cup red lentils 1 tsp. salt 1/2 tsp. ground turmeric 1/2 tsp. ground black pepper 2 tbsps. chopped fresh coriander oil for frying and drizzling Place the rice and lentils in a large mixing bowl, pour over 1 cup warm water and soak for at least 8 hours or over night. Drain off the soaking water and reserve. Place the rice and lentils in a food processor and until smooth. Blend in the reserved soaking water to make a smooth batter. Place in a bowl and cover with cling film/plastic wrap and leave to ferment in a warm place for 24 hours. Stir the salt, turmeric, pepper and fresh coriander/cilantro into the batter. Heat a heavy frying pan over a medium heat for a few minutes until hot. Smear with oil and add about 2 to3 tbsps. of batter. Using the rounded base of a soup spoon, gently spread the batter out, using a circular motion, to make a pancake about 6 inches in diameter. Cook for 1 1/2 to 2 minutes until set. Drizzle a little oil over the pancake and around the edges. Turn over and cook for about 1 minute more, or until golden. Keep the cooked pancakes warm in a low oven or on a heatproof plate placed over a pan of simmering water and cook the remaining pancake batter in the same way. Serve warm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2009 Report Share Posted November 9, 2009 Thanks Kathleen, enjoy them Rain --- On Sun, 11/1/09, KP <kmpelley wrote: KP <kmpelley Re: Red Lentil Pancakes-India " Renuka Singh " <rsingh7567 Sunday, November 1, 2009, 2:36 PM This is a very interesting recipe. Most " bean " pancakes have you cook the beans [and rice] first. Thank you. Kathleen , Renuka Singh <rsingh7567 wrote: > > > Red Lentil Pancakes-India > > Batter must ferment for 24 hours so leave plenty of preparation time. > > 3/4 cup long grain or basmati rice > 1/4 cup red lentils > 1 tsp. salt > 1/2 tsp. ground turmeric > 1/2 tsp. ground black pepper > 2 tbsps. chopped fresh coriander > oil for frying and drizzling > > Place the rice and lentils in a large mixing bowl, pour over 1 cup warm water and soak for at least 8 hours or over night. > Drain off the soaking water and reserve. Place the rice and lentils in a food processor and until smooth. Blend in the reserved soaking water to make a smooth batter. > Place in a bowl and cover with cling film/plastic wrap and leave to ferment in a warm place for 24 hours. > Stir the salt, turmeric, pepper and fresh coriander/cilantro into the batter. Heat a heavy frying pan over a medium heat for a few minutes until hot. Smear with oil and add about 2 to3 tbsps. of batter. > Using the rounded base of a soup spoon, gently spread the batter out, using a circular motion, to make a pancake about 6 inches in diameter. > Cook for 1 1/2 to 2 minutes until set. Drizzle a little oil over the pancake and around the edges. Turn over and cook for about 1 minute more, or until golden. > Keep the cooked pancakes warm in a low oven or on a heatproof plate placed over a pan of simmering water and cook the remaining pancake batter in the same way. Serve warm. > > > > > Quote Link to comment Share on other sites More sharing options...
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