Savory Indian Pancakes with Lentils, Brown Rice and Cabbage | Sanna Polo
A savory and healthy pancake with lentils, brown rice and cabbage from India's Konkan region
Servings: 6 servings
- 1 cup brown rice
- ½ cup chana dal (Bengal gram dal)
- ½ cup tuvar dal (toor dal, split pigeon peas)
- 2 dry red chillies
- 1 teaspoon tamarind paste (if using tamarind pods soak a ½-inch ball in ½ cup of warm water for 20 minutes, then squeeze the solids with your hands to extract the pulp. Discard the solids.)
- ¼ cup shredded unsweetened coconut (you can substitute with ½ cup coconut milk)
- 3 cups cabbage (shredded)
- Salt to taste
Soak the rice and dals together for two hours. Drain.
Place all the ingredients except cabbage in a blender. Add enough water to make a pancake-like batter and blitz until you have a slightly coarse but even batter. The slight coarseness will give you crispier pancakes.
Remove the batter to a bowl and mix in the cabbage.
Let the batter stand about 10 minutes, then mix well.
On a heated griddle sprayed with some oil, spread about ⅓ cup of the batter into an approximately five-inch pancake.
Cook until the top starts to dry and the underside is golden brown. Flip and cook the other side until golden spots appear.
Serve hot with chutney. I love this with some tomato chutney.
Calories: 164kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 117mg | Fiber: 8g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 1mg