Red Lentil Pancakes
From: TillyBean, Lincolnshire, UK

Makes 6.
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 diameter.

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.