Poona Pancakes
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
49
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Basmati Rice3 cups
Water5 tbsps
Plain Yogurt1.5 tsps
Salt1 small
Red Onion (diced)1 cup
Vegetable OilDirections:
1
Pick over the rice and dal to remove any pebbles or dirt
2
Process in a food processor or blender until it becomes a coarse flour mixture, about 5 minutes
3
Combine this mixture with water, yogurt, and salt in a bowl
4
Cover it with plastic wrap and set aside in a warm place at least 12 hours or as long as 24
5
When ready, the batter should be smooth and foamy, a bit thinner than pancake batter
6
Just before cooking, add the tomatoes, serrano chiles, red onion, and cilantro
7
Stir to combine
8
Heat 1 teaspoon oil in a small, well-seasoned cast iron skillet over high heat until it is very hot
9
Pour in 1/3 cup batter, reduce the heat to low, and spread the batter evenly with a ladle or spatula
10
Fry until well browned, about 2 to 3 minutes per side
11
Repeat this procedure, heating an additional teaspoon of oil each time, until all the batter is fried
12
Stack the pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven
13
To serve, arrange 2 pancakes on each plate and top with some yogurt, tomatoes, and cilantro
14
For smaller servings, slice each pancake into quarters and serve with garnishes for dipping