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Traditional Lentil Pancackes |
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Serves: 12 Print this Recipe(Addai) Category: Crepes and Pancakes, Vegan Makes 12 to 16 pancakes Made with a batter similar to that for dosas, but with a mixture of different dals and rice, addai crepes are generally smaller and thicker--more like pancakes. Serve them with any coconut chutney from the Chutneys and Pickles chapter or with South Indian Tomato Chutney (see Chutneys and Pickles) and a sambar (a south Indian soupy dish made with pigeon peas), if you wish. 2/3 cup long-grain white rice, sorted 3 tablespoons dried white urad beans (dhulli urad dal), sorted 3 tablespoons dried yellow mung beans (dhulli mung dal), sorted 3 tablespoons dried yellow split chickpea (channa dal), sorted 3 tablespoons dried split pigeon peas (toor dal), sorted 1 1/3 cups water, plus more for soaking the dals 1 small onion, coarsely chopped 1/4 cup coarsely chopped fresh cilantro, including soft stems 1 to 2 fresh green chili peppers, such as serrano, stemmed 1/2 teaspoon salt, or to taste 1/4 teaspoon ground asafoetida 3 to 4 tablespoons peanut oil 1. Wash the rice and dals in 3 to 4 changes of water. Then place together in a bowl and soak overnight in water to cover by about 2 inches. 2. Drain and transfer to a blender, add the onion, cilantro, green chili peppers, salt, and asafoetida, and blend until smooth, adding up to 1 1/3 cups water, as needed, to make a thick and smooth batter. Whip with a fork a few seconds to make the batter fluffy. Set aside 3 to 4 hours. If the batter is too thick, add more water, as needed, to make a semi-thick batter of pouring consistency. 3. Heat a cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and put about 1 teaspoon in the center. Then, using a metal soup ladle, pour about 1/2 cup batter onto the hot tava and spread it evenly into a 5- to 6-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle. 4. As the pancake sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 1 minute. Turn over once and cook until the other side is takes on a similar color, about 1 minute. Transfer to a serving platter, repeat with the remaining batter, and serve hot. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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