 |
Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 2 |
|
An easy, nutritious take-along, these rice and beans pancakes are adapted from a traditional Indian dish. Use urad dal (black lentils), green or yellow split peas, black beans, or other small dried peas or beans. Ingredients:
1 1/2 cups long grain rice |
1/2 cup dried beans |
1/2 teaspoon salt |
1/2 teaspoon yeast |
Directions:
1. Separately, soak the rice and the beans. You can start them in the morning, and they'll be ready to finish preparation by the evening.
2. Grind the rice with water, until it is a smooth paste. You can use a blender or food processor, adding just enough water to cover the rice. This grinding may take several minutes.
3. Grind the beans with just enough water to keep the paste from fluffing before it is ground.
4. Combine both pastes, the salt, and the yeast in a large bowl.
5. Cover and leave overnight in a warm place to rise.
6. Lightly oil and heat a griddle.
7. Pour several spoonfuls of batter onto the griddle.
8. When the first side is lightly browned, flip to brown the other side.
9. Serve warm or cool, plain, or with jelly or salsa.
|
|