Vegetable Pancake

Vegetable Pancake This is a pancake of rice and lentil.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 25 mins

    TOTAL : 5 hrs

    SERVING : 4

    YIELD : 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; protein 20.3g; carbohydrates 81.2g; fat 4.8g; sodium 85.2mg.