Tuesday, January 5, 2010

Indian Lentil and Rice Pancakes

I decided it was time to break out of my Indian food rut and explore some new recipes. I have been wanting to try this recipe for a while but have never had my act together enough to plan two days in advance. These are actually really easy to make, but you need to plan ahead. I guess this is also the first gluten-free bread(like) recipe I have posted on this site, so huzzah for me! These are thick and durable enough to be used to scoop up food or sauce from your plate. They are a nice change from naan bread and have a wonderful flavour despite the simple seasoning.

INGREDIENTS
Makes 10 pancakes
- 3/4 cup basmati rice
- 1/4 cup red lentils
- 1 cup warm water
- 1/2 tsp salt (or to taste)
- 1/2 tsp tumeric
- 1/2 tsp freshly ground pepper
- 2 tbsp chopped cilantro

METHOD
1. Place rice, lentils and water in a juice pitcher. Cover and let sit overnight.
2. Drain water off (reserve) and blend rice and lentils with an immersion blender. Then, blend water back into the lentils/rice until smooth. Cover and let ferment in a warm place for 24 hours. (Or, you can soak everything in a bowl, and blend in a food processor. I find the first method easier and less messy).
3. Heat a non-stick frying pan (like a well-seasoned cast iron pan) over medium heat. Mix salt, tumeric, pepper, and cilantro into the batter. The original recipe called for 1 tsp of salt, but I found that to be far too much.
4. Brush the pan with oil, and pour a scant 1/4 cup of batter on the pan. Spread/thin out batter with the back of a spoon (you can make 3 pancakes at once, depending on the size of your pan). Cook for 1-2 mins, until dry around the edges, flip, and cook another min or so. Keep cooked pancakes wrapped in a towel while you cook the others. Serve at once.

30 comments:

nora said...

I'm trying to avoid gluten and these look perfect! Thanks so much for the recipe!

Sarah said...

Should the rice and lentils be cooked before beginning?

Vegan Dad said...

Sarah,
No. They will soften as they soak.

Keli The Great said...

these look fantastic. You should make more gluten free treats!

DJ said...

These sound awesome - but as you say, will have to remember they take two days to prep!

VeganLisa said...

I assume you used white basmati rice. Do you think the recipe would work with brown basmati?

Fayinagirl (means Free One) said...

I've tried another recipe for these and really enjoyed them. I'll have to try your recipe soon. Thank you for sharing it.

Grace said...

I love dosas. In my experience, for the batter to ferment properly, the spot needs to be really warm. The first time I made dosas the recipe wasn't clear about that. I later on realized that a warm spot in an Indian kitchen may be a tad warmer than in mine. When I make them during summer I leave the bowl outside, and covered in the sun.

I think the added fermentation helps to make them thinner and crisper. Anyone else have any thoughts or experience with this?

Indivara said...

Dosas aren't actually pancakes. They are supposed to be a thin crepe that is stuffed with vegetables. Uttapum is actually more of a rice and lentil pancake that is topped with vegetables as it is cooking.

Keri said...

Yum! Can't wait to try. Love your blog! I check and recommend it to others all the time. Happy New Year!

Bianca said...

I was just about to ask that! I'm on a cleanse that requires me to eat gluten-free for 26 days, so I may be using this recipe!

Anonymous said...

I have some brown basmati rice already- do you think that'd work or would it be too heavy?

Vegan Dad said...

As per brown rice: I am not sure. My concern would be that the rice would not soften enough. Maybe it would just need extra time. I guess there is only one way to find out!

Grace said...

I'm a big fan of uttapum too. Does anyone have a good recipe? They're even harder to find in restaurants than dosas.

Indivara said...

Fermentation helps immensely with the dosa making process. The rice and lentils should soak together once pulverized for at least a few hours in order to get the right consistency of batter.

I would suggest looking at this recipe http://www.indobase.com/recipes/details/uttapam.php

Hope it helps.

Vegan Dad said...

Indivara,
I should have said these are dosa-esque. They are supposed to be like a pancake, though made in a fashion similar to dosa (the fermentation and all that). So, while the method is similar to dosa, the end result and purpose is more like naan. Thanks the the link--I will have to try "real" dosa soon.

Grace said...

Thanks for the link to the uttapum. I'll have to try it. As long as we're talking about Indian food, how about a good recipe for dhokla/kaman? I believe it is a Gujarati recipe. I'm practically addicted to it when I can get it.

NZwithEndo said...

Yum! I made these for my Indian boyfriend last night. He loved them!

Amanda said...

I saw this on Thursday with just enough time to prep before dinner Saturday...and to be honest, I wasn't sure how good they would be..I've never had dosa so I had no idea what to expect. They were amazing, thanks for sharing this! We had them with curried asparagus and Chana Masala, and they soaked up the sauce really well. Thanks again! :-)

Kara said...

I made these this weekend and they came out great! Although, they are much more like the uttapum at my local Indian restaurant than the dosa - still tasty, nonetheless.

I started another batter last night. This time I used 1/4 cup brown basmati and 2/4 cup white basmati. I also added a little more water in an effort to make them thinner. I'll let you know how they come out.

This is such a great recipe, because I almost always have these ingredients on hand. Thank you for sharing!

HeatherFe said...

made these tonight, everyone loved them!! thanks

asbadasitlooks said...

so interesting! and gluten-free. i like that this is a recipe for something a little unique that can be made with really commonplace ingredients. thanks and i can't wait to try it!

LaurenandDan said...

Do you put the blended rice and lentils back into the same water they soaked in?

Vegan Dad said...

LaurenandDan,
Yes. I rewrote the instructions to make that clearer.

Vegan Dad said...

LaurenandDan,
Yes. I rewrote the instructions to make that clearer.

lunchiemunchies said...

Do you reckon I could freeze these once cooked?

Dani said...

Is the batter supposed to smell bad? My batter smells awful.

Vegan Dad said...

Well, it is supposed to ferment, so in that sense it smells "bad." But, it should not smell terrible, if you know what I mean. It should smell yeasty and sour, but still edible.

Vegan Dad said...

I am not sure about freezing. These really only taste good the day they were made and get rather stale and hard afterward.

Sue said...

Love love love love love!!! Yummers!!!