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*(use any combination of tur dhal, chana dal or even split yellow
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peas)
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Wash and rinse the dhals and rice thoroughly. When the rinse water
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runs clear, soak the dhals and rice together in a bowl with fresh
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water for a couple of hours. Drain the dhal-rice mixture and grind
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into a somewhat coarse mixture in a blender using water when
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necessary. Empty the batter into a bowl, add some salt and let it
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rest for at least an hour. You could also let it ferment overnight if
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you like a sourdough tang in your pancakes.
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To make the pancakes, heat a non-stick/well-seasoned cast iron
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skillet on a moderate stove. If a few drops of water bounce off the
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pan, the pan is hot enough and you can proceed to make the pancakes.
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Drop a ladleful of the pre-prepared batter in the center of the pan
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and with the back of the ladle, swirl the batter from inside to
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outside to form a thin round pancake. Wait till the top looks dry,
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wait another minute if you like them crisp and flip to cook the other
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side. Remove onto a plate and eat immediately with a nice coriander
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chutney. (Continue preparing pancakes in the same way, till you run
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out of batter and/or chutney. The batter will also keep in the fridge
|
for almost a week and you can prepare the pancakes when the mood
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strikes you.)
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Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a
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few cumin seeds, anything you fancy, to the batter before making the
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pancakes. You will however not be able to make neat circular
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pancakes. Instead, you will end up with (tasty) irregular shaped ones.
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From: nalini@picard.vwo.Verdix.COM (Nalini Ganapati). Fatfree Digest
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[Volume 8 Issue 55] June 16, 1994. Formatted by Sue Smith, S.Smith34,
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TXFT40A@Prodigy.com using MMCONV.
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