This is a pancake of rice and lentil.
Ingredients
- 1 cup uncooked long grain white rice
- 1 1/4 cups dry yellow lentils
- 3 cups water
- 2 green chile peppers, chopped
- 1 (1 inch) piece fresh ginger root, sliced
- 1 1/2 tablespoons jaggery (palm sugar)
- salt to taste
- 1 carrot, shredded
- 1 bunch fresh spinach, finely chopped
- 1 tablespoon vegetable oil
Directions
- In a bowl, soak the rice and lentils in the water for 4 to 5 hours.
- Place the rice and lentils in a food processor with the chile peppers, ginger, jaggery, and salt. Process until smooth, and mix in the carrot and spinach. Continue to process until smooth and well mixed.
- Heat the oil in a tava (or large skillet) over medium-low heat. Thinly and evenly spread the batter into the tava. Cover, and cook 15 minutes, or until browned and set enough to turn. Turn with a spatula, and continue cooking until browned and cooked through.