Servings
10 - 12 Pancakes
Author:
La Tourangelle
Ingredients
- 4 Tbs La Tourangelle Coconut Oil
- 1 cup uncooked rice
- 1/2 cup yellow split peas
- 1 1/2 tsp yeast
- 1/2 cup warm water
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/4 tsp mustard seeds
- 1 small onion (chopped)
- 1 green chili (chopped)
Directions
Soak rice and yellow split peas separately in cold water for 2 hours. Drain water and grind rice in a blender with just enough fresh water to make blending work. Subsequently, grind yellow split peas in the same way. When yellow split peas becomes a smooth batter, add it to the ground rice and mix well. Sprinkle yeast over warm water and leave it for 5 minutes. Add sugar and salt, stir and add it to the rice and yellow split peas mixture. Leave it for 1 hour in a warm place for the mixture to rise.
Heat La Tourangelle Coconut oil in a frying pan and stir fry the mustard seeds until they pop. Add chopped onion and chili and continue stir frying them, until onion turns golden brown. Allow it to cool and add to the batter.
Preheat a pan over medium-high heat. Add La Tourangelle Coconut oil to the pan. Pour enough batter onto the heated pan to make small plate size pancakes. Lower the heat to medium and turn it over using a spatula. Serve with coconut and tomato chutney.