Equipment
- frying pan
- 2 large bowls
Ingredients
- 2 cups short grain rice
- 1/2 cup red lentils
- 1/2 tsp salt
- 1/2 tsp fenugreek seeds
- 1 cup water
Instructions
- Rinse rice thoroughly, then soak rice together with fenugreek seeds in a bowl of water for 4 hours.
- Rinse lentils separately and soak in another bowl for 4 hours as well.
- Separately, drain and rinse rice and lentils.
- Place rice and 1 cup of filtered water in blender and blend until very smooth.
- Do the same with lentils. Blend lentils with 1 cup filtered water in a blender until very smooth.
- Combine the rice and lentil batter into a large ceramic or glass bowl, add salt, mix well.
- Cover the batter and leave for 8-10 hours, or overnight, to allow fermentation.
- Prepare desired vegetables or toppings before cooking.
- Preheat a non-stick frying pan to medium heat and lightly grease with vegetable oil.
- Pour the batter into the pan to make a thick pancake, about 5-10mm.
- Immediately top with your favorite vegetables and toppings, then cover the pan with a lid.
- Cook for about 2 minutes on one side, then about 1 minute on the other side, until the batter is cooked well. If there are a lot of toppings and flipping is not possible you may cook for 2-3 minutes on one side only.
- For toppings you can use a variety of vegetables, such as onion, red onion, chives, bell pepper, tomatoes, grated carrots, corn, green beans, coconut, etc.
- Serve with chutneys of your choice.
Nutrition
Calories: 220kcalCarbohydrates: 46gProtein: 6gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 148mgPotassium: 147mgFiber: 5gSugar: 0.2gVitamin A: 5IUVitamin C: 1mgCalcium: 9mgIron: 3mg