Indian

Rice and Daal Pancakes (BJM) takes 25 minutes to prepare.

Rice and Daal Pancakes (BJM) takes 25 minutes to cook.

Rice and Daal Pancakes (BJM) makes 20 servings.

The ingredients for Rice and Daal Pancakes (BJM) are:

Rice flour, white, 1 cup
*Urad Dal flour, 1 cup
Red Ripe Tomatoes, 1 large whole, chopped
*Hot Chili Peppers, 1 pepper, chopped
Green Peppers (bell peppers), 1 cup, chopped
Onions, raw, 1 cup, chopped
Ginger Root, 1 tsp grated or paste

Water, tap, 3 - 5 cup (8 fl oz)

*Indian Gits Idli mix, 1 serving

Canola Oil or Pam oil spray for cooking.

Salt and pepper to taste

Here is how you make Rice and Daal Pancakes (BJM):

Mix rice and daal flour with water with consistency similar to pancake batter. Add tomatoes, peppers, onion, ginger and mix. Cover and let sit 15 min in a warm place.Add in the Idli mix with more water. Let sit for another 5 min. Warm griddle, spray cooking area with oil, pour about 1/4 cup on the griddle, cook for a min, lightly spray top side, flip and cook the other side. # of pancakes cooked at one time will depend on the size of the griddle. Serving Size: Makes about 40 4 inch pancakes; serving size is 2 pancakes.Number of Servings: 20Recipe submitted by SparkPeople user RED_HOT_VETTE.

The nutritional information for Rice and Daal Pancakes (BJM) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 55.1

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 40.0 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 1.2 g
• Protein: 1.7 g

Rice and Daal Pancakes (BJM) is Indian cuisine.