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RED LENTIL PANCAKES
Makes :
6 Pancakes
Preparation Time :
Cooking Time :
Preparation Method :
- Place the rice and lentils in a food processor and blend until smooth. Blend in with the reserved water.
- Scrape into a bowl, cover with clear film and allow to ferment for about a day. Stir in the salt, turmeric, pepper and coriander.
- Heat a heavy frying pan over a medium heat for a few minutes until hot. Smear with oil and add about 2 tablespoon batter.
- Gently spread the batter out using the rounded base of a soup spoon in a circular motion.
- Cook for a minute or until set. Drizzle a little oil over the pancake and around the edges. Turn over and cook for about 1 minute, or until golden brown.
- Keep the cooked pancakes warm in a oven on a heatproof plate placed over simmering water while cooking the remaining pancakes. Serve warm.
INGREDIENTS
- 150 grams long grain rice, rinsed, soaked and drained, reserve the drained water.
- 250 ml warm water
- 25 grams chopped fresh coriander
- 50 grams red lentils
- Salt, to taste
- ¼ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- Cooking oil, for frying and drizzling
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