Dal and Rice Pancakes- gluten free
We've been making these South Indian-inspired pancakes and variations on them for weeks now, and the whole family love them! With a high speed blender they are a breeze, and nutritious too. We've even added beetroot or kale to the batter! (Makes really interestingly-coloured green or pink pancakes!)
Makes 5 large pancakes:
150g whole mung beans
150g rice (you can use whatever rice you have- we use brown)
50g farina (potato flour)
1 tsp Madras curry powder
water to mix
- Using a high speed blender, grind everything together except for the water.
- Add water until you have a batter consistency.
- Fry on both sides using a little oil in the frying pan.