Rice with Lentil Crepes
This Indian inspired dish is easy and flavorful. Recipe and photo by Janet Buzit
Cook Time: x
How Do You Make It?
1 cup rice
2 cups whole, dried lentil – any type
1 cup of water
2 tsp salt
Coconut or vegetable oil for frying
Cilantro, red onion, cumin, chili peppers, roasted garlic, red peppers, grated fresh ginger, mint leaves, mushrooms, finely chopped green beans or carrots
1 cup rice
1 cup water
1 cup vegetable broth
½ cup mint leaves
1 tbs mustard seeds
2 each green cardamom seeds
Rice with Lentil Crepes,
Soak rice and lentil beans overnight (or at least 8 hours). After soaking, add rice, dried lentil and salt to food processor. Turn on processor and slowly drizzle in water until a pancake batter consistency is achieved. The batter will be slightly courser than pancake batter, but should not be chunky. Next, spoon batter into lightly oiled frying pan on medium/high heat, sprinkle selected topping on top, fry approximately two mins on each side, until golden brown.
Bring water and broth to a boil in a medium sized pot. Add rice, mint leaves, basil, mustard seeds and whole cardamom seeds. Stir, cover, turn heat to low, set timer for 20 mins.
After rice and lentil crepes are done, add fresh vegetables with a slice of lemon to plate and serve. We add almond plain yogurt and Indian pickle for that spicy kick! Yum!
If you have left over crepe batter, try frying some up with sugar and fruit on top for a yummy dessert treat. Rice with Lentil Crepes,
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