Recipe courtesy of Mary Sue Milliken and Susan Feniger

Poona Pancakes

Save Recipe
  • Level: Easy
  • Total: 13 hr 30 min
  • Prep: 12 hr 30 min
  • Cook: 1 hr
  • Yield: 8 servings or 64 pancakes
Share This Recipe

Ingredients

1 cup basmati rice

1 cup black bean dal or lentils

3 cups water

5 tablespoons plain yogurt

1 1/2 teaspoons salt

2 tomatoes, peeled, seeded, and diced

2 serrano chiles, stems and seeds removed, diced

1 small red onion, diced

1/2 bunch cilantro, stems trimmed, roughly chopped

1/3 cup vegetable oil

Yogurt, chopped tomatoes, and chopped cilantro for garnish

Directions

  1. Pick over rice and dal to remove any pebbles or dirt. Process in a food processor or blender until a coarse flour, about 5 minutes.
  2. Mix ground mixture with water, yogurt, and salt in a bowl. Cover with plastic and set aside in a warm place at least 12 hours or as long as 24 hours. When ready, batter should be smooth and foamy, a bit thinner than pancake batter.
  3. Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro. Stir to combine.
  4. Heat 1 tablespoon oil in a small, well-seasoned cast-iron skillet over high heat until medium hot. Pour in 1/3 cup batter, reduce heat to low, and spread batter evenly with a ladle or spatula. Fry until well browned, about 2 to 3 minutes per side. Repeat this procedure, heating an additional tablespoon oil each time, until all batter is fried.
  5. Stack pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven. To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes, and cilantro. For smaller servings, slice each pancake into quarters and serve with garnishes for dipping.