Poona Pancakes

Name: Poona Pancakes
Ingredients: 1 cup basmati rice; 1 cup black bean dal or lentils; 3 cups water; 5 tablespoons plain yogurt; 1 1/2 teaspoons salt; 2 tomatoes, peeled, seeded, and diced; 2 serrano chiles, stems and seeds removed, diced; 1 small red onion, diced; 1/2 bunch cilantro, stems trimmed, roughly chopped; 1/3 cup vegetable oil; Yogurt, chopped tomatoes, and chopped cilantro for garnish

11 ingredients

14 steps

Ingredients

1 cup basmati rice
1 cup black bean dal or lentils
3 cups water
5 tablespoons plain yogurt
1 1/2 teaspoons salt
2 tomatoes, peeled, seeded, and diced
2 serrano chiles, stems and seeds removed, diced
1 small red onion, diced
1/2 bunch cilantro, stems trimmed, roughly chopped
1/3 cup vegetable oil
Yogurt, chopped tomatoes, and chopped cilantro for garnish

Directions

1

Pick over rice and dal to remove any pebbles or dirt.
2

Process in a food processor or blender until a coarse flour, about 5 minutes.
3

Mix ground mixture with water, yogurt, and salt in a bowl.
4

Cover with plastic and set aside in a warm place at least 12 hours or as long as 24 hours.
5

When ready, batter should be smooth and foamy, a bit thinner than pancake batter.
6

Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro.
7

Stir to combine.
8

Heat 1 tablespoon oil in a small, well-seasoned cast-iron skillet over high heat until medium hot.
9

Pour in 1/3 cup batter, reduce heat to low, and spread batter evenly with a ladle or spatula.
10

Fry until well browned, about 2 to 3 minutes per side.
11

Repeat this procedure, heating an additional tablespoon oil each time, until all batter is fried.
12

Stack pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven.
13

To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes, and cilantro.
14

For smaller servings, slice each pancake into quarters and serve with garnishes for dipping.