Spiced Dal and Rice Pancakes

These Spiced Dal and Rice Pancakes are a delightful fusion of traditional Indian flavors and contemporary cooking methods. Made with besan, toor dal, and urad dal, they are packed with protein and fiber, while the addition of onions and spices brings a savory depth to each bite. Perfect for breakfast or a light lunch, these pancakes are vegetarian and satisfyingly wholesome.

Ingredients:

• 1 cup besan (gram flour)
• 1/2 cup toor dal (split pigeon peas), soaked for 4 hours
• 1/2 cup urad dal (split black gram), soaked for 4 hours
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Oil for cooking

Instructions:

1. Drain the soaked toor dal and urad dal, and blend them together with the cooked rice until smooth, adding water as needed to achieve a pancake batter consistency.
2. In a mixing bowl, combine the besan, blended dal and rice mixture, chopped onions, green chilies, cumin seeds, turmeric powder, garam masala, and salt. Mix well until all ingredients are well incorporated.
3. Heat a non-stick skillet over medium heat and add a little oil.
4. Pour a ladleful of the batter onto the skillet, spreading it into a round pancake shape. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side.
5. Repeat with the remaining batter, adding more oil to the skillet as necessary.
6. Serve hot, garnished with fresh coriander leaves, alongside your favorite chutney.