?Black Gram Pancakes is a pancake recipe made with black gram. Black gram is a type of bean that is native to India. It is also known as urad dal or black lentils. This recipe is made with a batter of black gram, rice flour, and water. The pancakes are then fried in oil or ghee.
Wash rice and dhal separately and soak each in cold water to cover for at least 8 hours. Drain rice and grind in an electric blender, adding just enough water to facilitate blending. Strain through a fine sieve and discard any rough residue. Rinse blender and grind the dhal, adding a little cold water if necessary. This should not need straining as the dhal blends more easily than rice. Combine dhal and rice and mix well, adding salt and sugar. Cover and leave to ferment in a warm place for about 3 hours.
Heat ghee in a small saucepan and fry mustard seeds until they begin to pop. Add onion and chilli and fry over low heat, stirring now and then, until onions are soft and start to colour. Remove from heat. When cool, stir onion mixture into the batter, which should be of a thick pouring consistency. Thin it down if necessary with a little cold water.
Heat a heavy frying pan or crepe pan and grease with a very little ghee or oil. Pour in about 1/3 cup batter, or just enough to cover the base of the pan thinly. The trick for making successful dosai is to spread the batter very quickly with the back of the ladle or metal cup used for pouring. Cook on low heat until the bottom is well browned. Turn over and cook other side. Serve with coconut chatni and dry potato curry.
Ingredients
Directions
Wash rice and dhal separately and soak each in cold water to cover for at least 8 hours. Drain rice and grind in an electric blender, adding just enough water to facilitate blending. Strain through a fine sieve and discard any rough residue. Rinse blender and grind the dhal, adding a little cold water if necessary. This should not need straining as the dhal blends more easily than rice. Combine dhal and rice and mix well, adding salt and sugar. Cover and leave to ferment in a warm place for about 3 hours.
Heat ghee in a small saucepan and fry mustard seeds until they begin to pop. Add onion and chilli and fry over low heat, stirring now and then, until onions are soft and start to colour. Remove from heat. When cool, stir onion mixture into the batter, which should be of a thick pouring consistency. Thin it down if necessary with a little cold water.
Heat a heavy frying pan or crepe pan and grease with a very little ghee or oil. Pour in about 1/3 cup batter, or just enough to cover the base of the pan thinly. The trick for making successful dosai is to spread the batter very quickly with the back of the ladle or metal cup used for pouring. Cook on low heat until the bottom is well browned. Turn over and cook other side. Serve with coconut chatni and dry potato curry.
