19 March, 2018
Brown Rice Avocado Pancake
Ingredients:
- Over night soaked brown rice : 2 cups
- Soaked urad dal (black gram) : 1/4 cup
- Chopped green capsicum (bell pepper) : 3 tablespoons
- Chopped avocado : 1 big (choice)
- Green chili : 2
- Finely chopped onion : 1
- Chopped coriander leaves : 1/4 cup
- Achar/Pickle masala for sprinkle on it : 1/2 teaspoon
- Chopped spinach : 1/4 cup
Ingredients for chutney:
- Oil: 1 teaspoon
- Mustard seeds : 1/2 teaspoon
- Green chili : 1
- Chopped onion : 2 tablespoons
- Chopped tomatoes : 1 & 1/2 cups
- Curry leaves : 8 to 10
- Roasted Chana Dal (Daliya) : 1/4 cup
- Sugar : 1 & 1/2 teaspoons
- Red chili powder : 1 teaspoon
- Salt to taste
- Sambhar powder : 1 teaspoon
- Garlic : 1 clove
- Grated fresh coconut : 1 teaspoon (or as per taste)
Serves : 10 pan cakes
Preparation time : 10 minutes
Fermentation time : 2 hours
Cooking time : 10-20 minutes
Preparation:
For Pancake:
- Grind the over night soaked rice and black lentil together in a grinder.
- Add salt to the mixture and keep it aside for 2 hours to ferment.
- After 2 hour add all chopped vegetables in it except avocado and mix properly.
- Heat the frying pan on slow flame, apply little oil on the frying pan.
- Pour small portion of batter on it and keep avocado slice on it.Sprinkle pickle masala on it.
- Cook one side properly and then turn it and apply few drops of oil. Cook until well done.
- Serve with tomato chutney.
For Tomato Chutney :
- Heat oil in a pan and add mustard seeds.
- When seeds crackle, add onion, garlic, curry leaves and saute for few seconds.
- Add green chilies and tomatoes.
- Cook for 2 minutes, add roasted chana, salt, chili powder and sugar.
- Stir the mixture and remove from heat.
- Add coconut. Blend the mixture.
- Chutney is ready, garnish with coriander leaves.
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