| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Niger |
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
Basmati rice |
| 1 |
c |
Black bean dal or lentils |
| 3 |
c |
Water |
| 5 |
tb |
Plain yogurt |
| 1 1/2 |
ts |
Salt |
| 2 |
|
Peeled; seded & diced tomatoes |
| 2 |
|
Stemmed & seeded serrano chiles, diced |
| 1 |
sm |
Red onion; diced |
| 1/2 |
bn |
Cilantro (stems trimmed); roughly chopped |
| 1/3 |
c |
Vegetable oil |
|
|
Yogurt; for garnish |
|
|
Chopped tomatoes; for garnish |
|
|
Chopped cilantro; for garnish |
INSTRUCTIONS
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 1/3 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@acpub.duke.edu> on Sep 26, 1997
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”