Red lentil pancakes
One of the many versions of Indian pancakes / cakes (dosa). They are very quick and easy to make, although the process of waiting for the dough to be ready is a bit longer. But it definitely pays off!
Preparation steps
- Put rice and red lentils in lukewarm water (the water should be about a finger or two above the surface). Soak for about 8 hours, preferably overnight.
- The next day, strain the mixture (save water) and put it in a blender. Mix well until the mixture is smooth (add a little preserved water).
- Cover the ground mixture with plastic transparent cellophane and leave it in a warm room to ferment for the next 24 hours (for me, the dough fermented in 12 hours). The dough on the surface must get bubbles and will have a sour taste.
- The next day, stir the mixture and add salt, pepper, turmeric and finely chopped coriander before frying.
- Heat a Teflon pan and grease it with butter or oil (just lightly brush over the bottom of the pan). Grab the mixture with a large spoon / sefark / soup ladle, gently lower it to a hot pan and gently spread it on the bottom of the spoon (the mixture is more sticky than that for pancakes, although of the same density). Fry on each side for half a minute to a minute (same as regular pancakes).
- Keep the finished pancakes warm until serving.
Serving
Be sure to eat red pancakes warm. In India, they are served with various chutney sauces. Due to the specific taste of the lentils and spices, they do not go well with a sweet filling. You can see the red lens here.
