Savory Indian Pancakes with Lentils, Brown Rice and Cabbage

Holy Cow! Vegan Recipes

Ready in: 45 minutes
Servings: 6
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • 1 cup brown rice
    Pasta and Rice
  • 3 cups shredded cabbage
    Produce
  • ½ cup chana dal (bengal gram dal)
    Ethnic Foods
  • 2 dry red chili peppers
    Produce;Ethnic Foods;Spices and Seasonings
  • Salt to taste
    Spices and Seasonings
  • ½ cup split pigeon peas
    Ethnic Foods
  • 1 tsp tamarind paste (if using tamarind pods, soak a ½-inch ball in ½ cup of warm water for 20 minutes, then tablespoon the solids with your hands to extract the pulp. Discard the solids.
    Ethnic Foods
  • ¼ cup shredded, unsweetened coconut
    Baking

Steps

  • Soak the rice and dals together for two hours.
  • Drain.
  • Place all the ingredients except cabbage in a blender.
  • Add enough water to make a pancake-like batter and blitz until you have a slightly coarse but even batter. The slight coarseness will give you crispier pancakes.
  • Remove the batter to a bowl and mix in the cabbage.
  • Let the batter stand about 10 minutes, then mix well.On a heated griddle sprayed with some oil, spread about cup of the batter into an approximately five-inch pancake.Cook until the top starts to dry and the underside is golden brown. Flip and cook the other side until golden spots appear.
  • Serve hot with chutney. I love this with some tomato chutney.

Nutrition

  • Calories: 242.29  cal  (12.11%)
  • Fat: 4.07  g  (6.26%)
  • Saturated Fat: 2.4  g  (15.02%)
  • Carbohydrates: 44.58  g  (14.86%)
  • Sugar: 2.81  g  (3.13%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 213.27  mg  (9.27%)
  • Protein: 8.15  g  (16.29%)
  • Manganese: 1.35  mg  (67.48%)
  • Fiber: 8.36  g  (33.43%)
  • Vitamin K: 26.82  µg  (25.55%)
  • Vitamin C: 12.96  mg  (15.71%)
  • Magnesium: 54.2  mg  (13.55%)
  • Vitamin B6: 0.22  mg  (10.92%)
  • Vitamin B1: 0.16  mg  (10.64%)
  • Iron: 1.87  mg  (10.38%)
  • Phosphorus: 102.27  mg  (10.23%)
  • Vitamin B3: 1.51  mg  (7.53%)
  • Copper: 0.13  mg  (6.34%)
  • Calcium: 59.85  mg  (5.99%)
  • Vitamin B5: 0.58  mg  (5.81%)
  • Folate: 21.98  µg  (5.5%)
  • Zinc: 0.78  mg  (5.23%)
  • Potassium: 175.89  mg  (5.03%)
  • Vitamin B2: 0.04  mg  (2.07%)
  • Vitamin A: 78.8  IU  (1.58%)
  • Selenium: 0.84  µg  (1.2%)

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