Mixed Lentil and Rice Indian Pancakes

Adored is an understatement for me when it comes to Indian savory pancakes. Breakfast, brunch, lunch, snack or dinner accompaniment pretty much covers the range of my favorite ways to serve up delights like these soft and fragrant Indian-spiced griddle-fried flat breads. Very easy to make too, though they do take a bit of time to cook up, one by one. It's more than worth it, though, and if you have breads leftover, they store well in the refrigerator for a few days and can be reheated in foil with most satisfying results. I served them up with a chickpea curry and a chunky cashew-tamarind chutney. Lots of legume goodness in that meal.

Mixed Lentil and Rice Indian Pancakes

Recipe by Lisa Turner Cuisine: Indian Published on April 8, 2013 Soft, savory and fragrant Indian-spiced pancakes made from mixed dals and rice — flourless and gluten-free, they're perfect for rolling up with a dal or vegetable curry or serving with your favorite chutney Preparation: 20 minutes Cooking time: 1 hour Print this recipe Ingredients: 1 cup toor dal 1/2 cup chana dal 1/2 cup split urad dal with skins 1/2 cup split mung dal 1/2 cup white basmati rice 4 to 6 dried whole red chilies, broken into pieces   2 to 3 cups warm water 2 to 4 fresh green or red chilies, seeded and finely chopped a few handfuls of dried curry leaves, crumbled 1/2 to 1 teaspoon Kashmiri or other chili powder 1/2 teaspoon ground cumin a few pinches of asafetida pinch of ground cayenne 1 to 1 1/2 teaspoons sea salt oil for frying Instructions: Thoroughly rinse the dals and rice. Soak in 6 cups of water overnight with the dried red chilies. Drain and rinse. Process in a blender in batches, adding about 2 cups of the dal and rice mixture and 1/2 cup of warm water each time. Transfer each processed batch to a large bowl. Stir in the fresh chilies, curry leaves, chili powder, cumin, asafetida, cayenne and salt. Cover with plastic wrap and let rest for an hour or two, or refrigerate for up to a few days and cook up the pancakes as needed. Whisk in more water as needed to achieve a fairly thick but pourable consistency. Brush a non-stick skillet with a little oil and heat over medium heat. When hot, scoop 1/3 cup of the batter into the pan and quickly spread into a 6- to 8-inch circle. Cook for 3 to 4 minutes or until small bubbles begin to form and the bottom is lightly browned. Flip and cook for another few minutes. Transfer to a plate and keep the cooked pancakes wrapped in foil. Brush the pan with more oil as needed and repeat with the remaining pancakes. Makes 12 to 15 pancakes

More Indian savory breads you are sure to enjoy from my kitchen:
Besan Roti
Fenugreek Roti
Chickpea Flour Crêpes

On the top of the reading stack: Everyday Raw Express: Recipes in 30 Minutes or Less by Matthew Kenney

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