Added to shopping list. Go to shopping list.
Ingredients5 h 40 m servings 440 cals
Original recipe yields 4 servings
- In a bowl, soak the rice and lentils in the water for 4 to 5 hours.
- Place the rice and lentils in a food processor with the chile peppers, ginger, jaggery, and salt. Process until smooth, and mix in the carrot and spinach. Continue to process until smooth and well mixed.
- Heat the oil in a tava (or large skillet) over medium-low heat. Thinly and evenly spread the batter into the tava. Cover, and cook 15 minutes, or until browned and set enough to turn. Turn with a spatula, and continue cooking until browned and cooked through.
Per Serving: 440 calories; 4.8 g fat; 81.2 g carbohydrates; 20.3 g protein; 0 mg cholesterol; 85 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very reminiscent of hole-in-the-wall vegetarian cafe fare -- I do believe that is a compliment! But the lentils & rice alone are way too bland -- I added some curry, garlic, and a bit of lemon ...