This is a complete balanced nutritious meal by itself. It’s also vegan, like many vegetarian dishes in India and really delicious.
Lentils contain lysine while rice contains sulphur based amino acids missing in lentils. Therefore, a combination of rice and lentils makes it a complete protein, supplying the body with the essential amino acids that it requires. In fact, rice and dal is a great food for weight loss.
The Indian word for this preparation is called ‘Adai’. The mixture has to be very thick and it should not be ground fine – rather like semolina. The mixture should not easily fall off the spoon. And the pancakes are quite thick. It will take some time to cook through and hence the heat should be low.
I have included the Indian names of the lentils also, in case you want to purchase them from an Indian grocery store.
The best accompaniment for this is the coconut chutney that I had shared earlier with the Split Mung Pancakes. It’s best to have this for breakfast (if you have the time to soak the lentils) or for lunch. I like them golden brown at the edges and on the inside. The addition of raw rice makes them crunchy.
PREP: 11/2 hours+10 minutes COOK TIME: 40 minutes
- 1 cup raw rice
- 1 cup boiled rice
- ½ cup split pigeon peas (Toor dal)
- ½ cup yellow split peas (Channa dal)
- ½ cup split black gram dal (Urad dal)
- ¼ cup split mung dal (Mung dal)
- 10 dry red chillis
- 1 tsp asafoetida powder
- 3 tbsp curry leaves
- 2 tbsp cumin seeds
- Salt to taste
- Vegetable oil
Wash the rice and lentils. Soak the raw rice, boiled rice, pigeon peas, chickpeas and black gram dal with just enough water to cover them for 11/2 hours.
Soak the split mung dal separately in a little water.
Grind the rice and dal mixture with the red chillies, asafoetida, curry leaves and cumin to a coarse paste. Do not add too much water. Add the soaked mung and salt. Mix well.
Heat a frying pan and spoon about a cup of the batter. Spread it into a thick pancake – the batter will be difficult to spread. It cannot be spread thin. Use a little vegetable oil to pour around the edges and cover the pancake. When the edges are golden brown, flip the pancake and cook on the other side until it turns golden brown. Serve hot with coconut chutney. This recipe makes about 8–10 pancakes.