From: TillyBean, Lincolnshire, UK
From southern India. Batter must ferment for 24 hours so leave plenty
of preparation time.
- ¾ cup long grain or basmati rice
- ¼ cup red lentils
- 1 tsp salt
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- 2 tbsp chopped fresh coriander/cilanto
- 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 2-3 tbps 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
Cook for 1½ - 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 owver a pan of simering water and cook the remaining pancake
batter in the same way. Serve warm
Closing comments: Deliciouse served instead of pitta etc.