Ingredients
|
Quantity
|
Mixture of dal (tur dal, chana dal, or even
split yellow peas)
|
1 cup
|
Long grained rice
|
2 cups
|
Salt
|
to taste
|
Wash and rinse the dals and rice thoroughly. When the rinse water
runs clear, soak the dals and rice together in a bowl with fresh water for a
couple of hours. Drain the dhal-rice mixture and grind into a somewhat coarse
mixture in a blender using water when necessary. Empty the batter into a bowl,
add some salt and let it rest for at least an hour. You could also let it ferment
overnight if you like a sourdough tang in your pancakes.
To make the pancakes, heat a non-stick/well-seasoned cast iron
skillet on a moderate stove. If a few drops of water bounce off the pan, the
pan is hot enough and you can proceed to make the pancakes. Drop a ladleful of
the prepared batter in the center of the pan and with the back of the ladle,
swirl the batter from inside to outside to form a thin round pancake. Wait till
the top looks dry, wait another minute if you like them crisp and flip to cook
the other side. Remove onto a plate and eat immediately with a nice coriander
chutney. (Continue preparing pancakes in the same way, till you run 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 strikes you.
Variation: Can
add finely chopped onions/jalapenos/spinach/ginger/a few cumin seeds, anything
you fancy, to the batter before making the pancakes. You will however not be
able to make neat circular pancakes. Instead, you will end up with (tasty)
irregular shaped ones.
