This breakfast dish from South India is definitely worth the effort. Plus the fermented rice pancakes may help enhance your intestine well being.
Elements
- 150 g basmati rice
- 150 g lengthy grain rice; parboiled
- 100 g urid dal; (peeled black lentils)
- 1 tsp fenugreek seeds
- 1/2 tsp salt
- 5 tomatoes
- 2 pink onions
- 3 inexperienced chillies
- 1 handful coriander leaves
- peanut oil; for frying and drizzling
Methodology
Step 1.
Combine each kinds of rice in a bowl, cowl with loads of water and go away to soak for about 6 hours. Additionally place the lentils and fenugreek seeds in a bowl, cowl with water and go away to soak for a similar period of time.
Step 2.
Drain the rice in a fantastic sieve and rinse nicely. Purée in a blender with just a little water to make a thick cream. Rinse the lentils and purée in the identical manner.
Step 3.
Combine the rice and lentil purées collectively, including the salt. Cowl the batter with a moist tea towel and go away to ferment for about 24 hours till it smells barely bitter and bubbles have shaped on the floor.
Step 4.
Quarter, deseed and cube the tomatoes. Peel and cube the onions. Chop the chillies, eradicating the seeds if desired. Finely chop the coriander. Combine the onions, tomatoes, chilli and coriander in a bowl.
Step 5.
Preheat the oven to the bottom setting.
Step 6.
Warmth a number of drops of peanut oil in a big frying pan and add spoonfuls of batter to kind 3 small pancakes. Fry briefly till golden, then flip over a cook dinner the opposite aspect for 1-2 minutes.
Step 7.
Switch to an ovenproof plate, cowl and maintain heat within the oven. Repeat till all of the batter is used up. Prime the nice and cozy pancakes with the onion combination and serve with a chutney if desired.
Serves 4-6
