INGREDIENTS:

1 cup mixture of dhals (use any combination of tur dhal, chana dal or even split yellow peas)
2 cups long grained rice
Salt to taste.

DIRECTIONS:

Wash and rinse the dhals and rice thoroughly. When the rinse water runs clear, soak the dhals and rice together in a bowl with fresh water for a couple of hours. Drain the dhal-rice mixture and grind into a somewhat coarse mixture in a blender using water when necessary. Empty the batter into a bowl, add some salt and let it rest for at least an hour. You could also let it ferment overnight if you like a sourdough tang in your pancakes.

To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a moderate stove. If a few drops of water bounce off the pan, the pan is hot enough and you can proceed to make the pancakes.

Drop a ladleful of the pre-prepared batter in the center of the pan and with the back of the ladle, swirl the batter from inside to outside to form a thin round pancake. Wait till the top looks dry, wait another minute if you like them crisp and flip to cook the other side. Remove onto a plate and eat immediately with a nice coriander chutney. (Continue preparing pancakes in the same way, till you run out of batter and/or chutney. The batter will also keep in the fridge for almost a week and you can prepare the pancakes when the mood strikes you.)

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