Name of Recipe:Wheat free savoury indian pancakes
Ingredients:
3/4 cup green garam dhal (tiny cream coloured dhal)
1/4 cup uncooked white rice
1 cm piece peeled ginger
2 dried red chillies
1 teaspoon cumin seeds
Preparation:
Soak all of the above in a bowl with water for at least an hour; water should come about 3-4 cms above the mixture. Whizz all of the above in TMX for 1 min on sp 8. It should be a fine mixture. Add salt to taste. Whenever you need pancakes to go with indian vegetable or meat curries, cook these on the fry pan as you would a pancake. Smear the pan with a little bit of vegetable oil and cook until brown.
Tips/Hints: This mixture lasts in the fridge for upto a week so it is great to just take it out whenever and cook these pancakes. Best had with curries!!! It is a nice change from rice and curry
