Modifications for the fast:
- replace all lentils with beans
- 2nd soak step = ~8 hours instead of 3 (ie all day or overnight)
They were a little less crispy but still delicious.
This recipe comes from 1,000 Indian Recipes, by Neelam Batra. (Side note: it's also vegan and gluten-free.) If you don't have asafoetida, throw in some cumin or something.
Traditional Lentil Pancakes (Addai)
Makes 12-16 pancakes
- 2/3 cup long grain rice
- 3 tbsp each: dried white urad beans (ural dal), dried yellow mung beans (mung dal), dried yellow split peas (channa dal), dried split pigeon peas (toor dal) (Note: any substitution of other lentils is ok, just make it a total of ~2/3 cup)
- 1 1/2 cup water, plus more for soaking dals
- 1 small onion, coarsely chopped
- 1/4 cup chopped fresh cilantro
- 1-2 fresh green chile peppers (e.g. serrano), stemmed
- 1/2 tsp salt, or to taste
- 1/4 tsp ground asafoetida
- 3-4 tbsp peanut oil
- Wash rice and dals in 3-4 changes of water. Then place together in a bowl and soak overnight in water to cover by about 2 inches.
- Drain and transfer to a blender (or food processor), add remaining ingredients except oil, and blend until smooth, adding up to 1 3/4 cups water, as needed, to make a thick and smooth batter. Whip with a fork a few seconds to make the batter fluffy. Set aside for 3-4 hours. If the batter is too thick, add more water, as needed, to make a semi-thick batter of pouring consistency.
- Heat a cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and put about 1 tsp oil in the center. Then, using a metal soup ladle, pour about 1/2 cup batter onto the hot tava and spread it evenly into a 5- to 6-inch circle by lightly pushing the batter outward in round, circular motions with the back of the ladle.
- As the pancake sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 tsp oil around the edges and a few drops on top and cook until the bottom turns a rich golden hue, about 1 min. Turn over once and cook until the other side takes on a similar color, about 1 min. Transfer to a serving platter, repeat with the remaining batter, and serve hot.