Recipe by KENYG
"This is a pancake of rice and lentil."
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uncooked long grain white rice
1 1/4 cups
dry yellow lentils
green chile peppers, chopped
1 (1 inch) piece
fresh ginger root, sliced
1 1/2 tablespoons
jaggery (palm sugar)
salt to taste
fresh spinach, finely chopped
Very reminiscent of hole-in-the-wall vegetarian cafe fare -- I do believe that is a compliment! But the lentils & rice alone are way too bland -- I added some curry, garlic, and a bit of lemon to the mix. The recipe was somewhat confusing - are we really supposed to spread the entire batter into a skillet and flip the whole thing when ready? That sounded very daunting; I made patties which worked just fine. Topping with a mint/yogurt sauce or chutney is a good idea - it's pretty dry otherwise. I probably won't make this for dinner again, but will make a bunch to freeze - they make a great lunch. Do not attempt to make this without a food processor! Agh!
good idea to serve it as one meal dish.this can be served with fresh coconut chutany or tomato chutany with rasam masala. chhaya[cstopre]
Pancake isn't the name I'd have given this dish! I guess I'm too used to the kind that has butter and syrup, which this one wouldn't have needed! That aside, I like the idea of so many vegetables cooked into a lentil burger! I cut the recipe in half, and fried this in a 7" skillet. Yes! 15 minutes per side was great! It is good hot, but I prefer it cold, for a snack! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 440
** Calories from Fat: 43
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