These Indian pancakes are not like the ones we typically think of in North America or in most of the Western world for that matter. Here we think of cake-like little rounds served with some maple syrup and butter. Delicious for sure, but Indian pancakes are a different and savory experience altogether, as often made with whole rice grains or dals as with flour. I so adore Indian pancakes — great for breakfast, brunch or dinner, or even as a snack. Rather like thick crêpes, this recipe was inspired by 1,000 Indian Recipes by Neelam Batra. Another must for your bookshelf. How can you go wrong with 1,000 offerings that will please anyone who enjoys Indian cooking with suggestions for any meal of the day? As noted in previous posts, this book is not strictly vegetarian, but I bet you can imagine just how many of the recipes are vegetarian, and how many others are easily adaptable to suit a meat-free diet. I have no affiliation with the author, but I continue to promote a book that has proved such a staple for ideas and information. Spread the word and keep the marketplace free and informed.The most time-consuming aspect of this recipe is frying up each pancake, but the heavenly aroma of fried spiced batter will keep you going, and when it is time for dinner you will especially enjoy the fried-up fermented and ground-up little creations. Consider adding some green peas to the batter for an extra boost of flavor. Serve with salsa, chutney (pictured below), Indian pickles, yogurt, a sambar, or any side vegetable dish that suits your fancy. I do believe that Indian crêpes and pancakes are my new passion. Next stop is stuffed mung bean pancake rolls with paneer cheese. Stay tuned … and healthy!Indian Lentil and Rice PancakesRecipe by Lisa TurnerAdapted from 1,000 Indian RecipesCuisine: IndianPublished on April 25, 2012Soft, savory and spicy Indian pancakes made with slightly fermented and ground rice and dals — a heavenly breakfast, light lunch or snack served with chutney and yogurtPrint this recipePreparation:2/3 cup basmati rice3 tablespoons whole mung beans3 tablespoons urad dal3 tablespoons toor dal3 tablespoons channa dal,Other ingredients:1 small onion, chopped1/4 cup fresh parsley or cilantro, chopped2 - 3 fresh green chilies, seeded and finely chopped1/2 - 1 teaspoon sea salt, to taste1 teaspoon turmeric1/2 teaspoon ground cumin1/2 teaspoon cayennea few pinches of asafetida1 1/3 cups water1/4 cup sesame oil or gheeInstructions:Rinse the rice, mung beans and dals and soak overnight in enough water to cover.Drain the rice, beans and dals, and transfer to a blender or food processor along with the onion, parsley or cilantro, chilies, salt, turmeric, cumin, cayenne and asafetida. Add the water gradually to the blender and process until you have a smooth, semi-thick batter that is of pouring consistency. Transfer the batter to a bowl and whisk with a fork for a few seconds to fluff up the mixture. Let the batter sit, covered, for 4 hours. Fluff again with a fork before frying.Heat a teaspoon or so of the oil in a non-stick skillet over medium heat. When hot, ladle about 1/2 cup of the batter into the hot pan and, with the back of the ladle, spread the batter out into a thin 5 to 6-inch circle. Fry for 2 to 3 minutes or until the pancake begins to set and the bottom starts to brown. Brush the pancake with a bit of oil along the edges, with a dab into the center, and cook for another minute. Flip and cook until the other side turns a golden color, about a minute. Remove from the pan and keep warm in a 200

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