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Vegetable Pancake


"This is a pancake of rice and lentil."
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5 h 40 m servings 440 cals
Original recipe yields 4 servings

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  1. In a bowl, soak the rice and lentils in the water for 4 to 5 hours.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 440 calories; 4.8 g fat; 81.2 g carbohydrates; 20.3 g protein; 0 mg cholesterol; 85 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 ...

good idea to serve it as one meal dish.this can be served with fresh coconut chutany or tomato chutany with rasam masala. chhaya[cstopre]