Vegetable Pancake

10 ingredients
3 steps

Ingredients

  • 1 cup uncooked long grain white rice
  • 1 1/4 cups dry yellow lentils
  • 3 cups water
  • 2 green chile peppers, chopped
  • 1 (1 inch) piece fresh ginger root, sliced
  • 1 1/2 tablespoons jaggery (palm sugar)
  • salt to taste
  • 1 carrot, shredded
  • 1 bunch fresh spinach, finely chopped
  • 1 tablespoon vegetable oil

Directions

  1. 1
    In a bowl, soak the rice and lentils in the water for 4 to 5 hours.
  2. 2
    Place the rice and lentils in a food processor with the chile peppers, ginger, jaggery, and salt. Process until smooth, and mix in the carrot and spinach. Continue to process until smooth and well mixed.
  3. 3
    Heat the oil in a tava (or large skillet) over medium-low heat. Thinly and evenly spread the batter into the tava. Cover, and cook 15 minutes, or until browned and set enough to turn. Turn with a spatula, and continue cooking until browned and cooked through.

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