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Poona Pancakes Serves 8 or makes 64 canapés 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, 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 canola oil Yogurt, for garnish Tomatoes, chopped, for garnish Cilantro, chopped, for garnish Pick over rice and dal or lentils to remove any pebbles or dirt. Process in a food processor or blender until it becomes a coarse flour mixture, about 5 minutes. In a bowl, combine mixture with water, yogurt, and salt. Cover with plastic wrap and set aside in a warm place at least 12 hours or as long as 24. When ready, batter should be smooth and foamy, a bit thinner than pancake batter. Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro. Stir to combine. Heat 1 tablespoon oil in a small, well-seasoned cast-iron skillet over high heat until very 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 of oil each time, until all batter is fried. 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. * Dal is the Indian name for the inside of any whole, dried bean. Urid dal, black bean dal, and orange dal are three varieties available in Indian or Middle Eastern markets. Lentils may be substituted. |
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