INGREDIENTS

INSTRUCTIONS

(use any combination of tur dhal, chana dal or even split yellow  peas)
Wash and rinse the dhals and rice thoroughly. When the rinse water
runs clear, soak the dhals and rice together in a bowl with fresh
water for a couple of hours. Drain the dhal-rice mixture and grind
into a somewhat coarse mixture in a blender using water when
necessary. Empty the batter into a bowl, add some salt and let it  rest
for at least an hour. You could also let it ferment overnight if  you
like a sourdough tang in your pancakes.  To make the pancakes, heat a
non-stick/well-seasoned cast iron  skillet on a moderate stove. If a
few drops of water bounce off the  pan, the pan is hot enough and you
can proceed to make the pancakes.  Drop a ladleful of the pre-prepared
batter in the center of the pan  and with the back of the ladle, swirl
the batter from inside to  outside to form a thin round pancake. Wait
till the top looks dry,  wait another minute if you like them crisp and
flip to cook the other  side. Remove onto a plate and eat immediately
with a nice coriander  chutney. (Continue preparing pancakes in the
same way, till you run  out of batter and/or chutney. The batter will
also keep in the fridge  for almost a week and you can prepare the
pancakes when the mood  strikes you.)  Variation: Can add finely
chopped onions/jalapenos/spinach/ginger/a  few cumin seeds, anything
you fancy, to the batter before making the  pancakes. You will however
not be able to make neat circular  pancakes. Instead, you will end up
with (tasty) irregular shaped ones.  From: nalini@picard.vwo.Verdix.COM
(Nalini Ganapati). Fatfree Digest  [Volume 8 Issue 55] June 16, 1994.
Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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