Poona pancakes

8 Servings

Ingredients

Quantity Ingredient
1 cup Basmati rice
1 cup Black bean dal or lentils
3 cups Water
5 tablespoons Plain yogurt
1½ teaspoon Salt
2 Peeled; seded & diced tomatoes
2 Stemmed & seeded serrano chiles, diced
1 small Red onion; diced
½ bunch Cilantro (stems trimmed); roughly chopped
⅓ cup Vegetable oil
Yogurt; for garnish
Chopped tomatoes; for garnish
Chopped cilantro; for garnish

Directions

Pick over rice and dal to remove any pebbles or dirt. Process in a food processor or blender until a coarse flour, about 5 minutes. Mix ground mixture with water, yogurt, and salt in a bowl. Cover with plastic and set aside in a warm place at least 12 hours or as long as 24 hours. When ready, batter should be smooth and foamy, a bit thinner than pancake batter.

Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro to batter. Stir to combine.

Heat 1 tablespoon oil in a small, wellseasoned castiron skillet over high heat until medium hot. Pour in ⅓ cup batter, reduce heat to low, and spread batter evenly with a ladle or spatula. Fry until well browned, about 2 to 3 minutes per side. Repeat this procedure, heating an additional tablespoon oil each time, until all batter is fried. Stack pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven.

To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes, and cilantro. For smaller servings, slice each pancake into quarters and serve with garnishes for dipping.

Yield: 8 servings or 64 canapes TAMALES WORLD TOUR SHOW #WT1A13 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@...> on Sep 26, 1997

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