These spicy lentil pancakes can be had for break fast as well as for dinner. These pancakes are loaded with proteins and are healthy.
Ingredients
- Channa dhal –1/2 cup
- Urad dhal – ½ cup
- Masoor dhal – ½ cup
- Thoor dhal – ½ cup
- Long grain rice – 1 cup
- Red chilies- 5 to 6
- Asafetida- ¼ cup
- Salt to taste
Seasonings
- Onion – 1 (chopped finely)
- Curry leaves – 20
- Fennel seeds – 3 tablespoons
- Cumin seeds – 2 tablespoons
- Oil – 2 tablespoons
Directions
1. Soak all the dhals, and rice for 5 hours. Grind them in a blender coarsely using little water to facilitate the grinding process.
2. Add chilies and hing while grinding. Add salt. Mix well
3. Let it stand for 3 hours for fermenting.
4. Set a pan and add oil. Splutter cumin seeds and fennel seeds and add chopped onions and cook till onions become translucent. Add chopped curry leaves. Turn off the stove. Let it cool. Add these seasonings into the ground batter. Mix well.
4. Set a non stick skillet and when hot, ladle a cup of batter in the pan and spread in concentric circles into a round shape.
5. Pour a teaspoon of oil on the sides and center. Flip the pancake once the sides are slightly browned. Cook for a couple of minutes and remove from pan.
6. Serve with coconut chutney or coriander chutney.
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