Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Indian Fermented Rice Crepes with Lentil Stew and Chutney

Indian Fermented Rice Crepes with Lentil Stew and Chutney Delightful Recipe for a Savory Meal You’ll Love!

  • Author: Chef Hicham
  • Total Time: 6 hours 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Delightful recipe for savory Indian fermented rice crepes served with spiced lentil stew and fresh chutney.

Ingredients

Scale
  • 2 cups uncooked rice
  • 1 cup split urad dal (black gram lentils)
  • 1 teaspoon salt
  • Water (as needed)
  • Oil (for cooking)
  • 1 cup split red lentils
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper to taste
  • 2 tablespoons oil
  • Fresh cilantro for garnish
  • 1 cup fresh cilantro leaves
  • 1/2 cup yogurt
  • 1 green chili (adjust to taste)
  • 1 tablespoon lemon juice
  • Salt to taste

Instructions

  1. Soak the rice and urad dal in separate bowls filled with water for a minimum of 6 hours or overnight. Drain and rinse both ingredients thoroughly.
  2. In a blender, combine the drained rice and urad dal with enough water to create a smooth batter. Incorporate the salt and blend until fully mixed.
  3. Pour the batter into a bowl, cover it, and allow it to ferment at room temperature for 12-24 hours.
  4. For the spiced lentil curry, heat oil in a large pot over medium heat. Add the cumin seeds and let them crackle.
  5. Introduce the diced onion, minced garlic, and grated ginger, sautéing until the onion turns translucent.
  6. Mix in the turmeric and coriander powder, cooking for an additional minute.
  7. Incorporate the red lentils, vegetable broth, and diced tomatoes into the pot. Bring the mixture to a boil, then lower the heat and let it simmer for about 20-25 minutes, or until the lentils are soft.
  8. Season with salt and pepper to taste, and finish with a sprinkle of fresh cilantro.
  9. For the fresh chutney, blend together the cilantro, yogurt, green chili, lemon juice, and salt until smooth. Adjust the seasoning according to your preference.
  10. To prepare the rice pancakes, heat a non-stick skillet over medium heat and lightly coat it with oil.
  11. Pour approximately 1/2 cup of the fermented batter onto the skillet, spreading it into a thin circle. Cook for 2-3 minutes until the edges begin to lift and the bottom turns golden brown.
  12. Flip the pancake and cook for an additional minute. Repeat this process with the remaining batter.
  13. Serve the warm rice pancakes alongside the spiced lentil curry and fresh chutney for a delightful meal.

Notes

  • Ensure the rice and urad dal are well-soaked for proper fermentation.
  • Adjust the spice level of the chutney according to your taste.
  • Use a non-stick skillet for easier cooking of the pancakes.
  • Prep Time: 6 hours
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Fermentation and Cooking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 15g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: Indian Fermented Rice Crepes, Lentil Stew, Chutney, Savory Meal

Find it online: https://nannyisrecipes.com/indian-fermented-rice-crepes-lentil-stew-chutney-recipe/