South Indian Fermented Rice and Dal Pancake
3 cups rice
1 1/2 cup urad dal
3/4 tsp fenugreek seeds
Salt to taste
Place the rice in a large bowl.
Wash the rice and drain out the water.
Fill the bowl with more water, enough to cover the top of rice.
Place the dal and fenugreek seeds in another large bowl.
Do the same with the dal and fenugreek.
Let rice and dal soak overnight.
Drain the rice and lentils and blend in a food processor and blend until smooth. Add salt to taste and enough water to make a thick batter.
Set aside in a warm place for a further 6 hours or overnight until the mixture becomes frothy.
1 cup grated coconut
2 green chillies, chopped
1 tsp grated ginger
1/2 tsp mustard seeds
1 dried red chilli
3 curry leaves
1 tsp oil
Add all ingredients into a blender with a little water and process to make a fine paste.
In a frying pan, heat oil and add in mustard seeds, red chilli and curry leaves and saute until the seeds start to crackle. Pour the oil over the processed coconut and mix well.
400g boiled waxy potatoes (cubed)
1 tsp oil
1 tsp mustard seeds
1 tsp urad dal
2 chopped green chillies
5 curry leaves
3 sliced onions
1/2 tsp turmeric powder
1 tbsp lemon juice
1 tsp sugar
chopped fresh coriander