-
Wash rice and
dhal.
-
Soak each
separately in cold water overnight or at least 8 hours.
-
Drain and
grind rice in a blender, adding just enough water to facilitate
blending.
-
Strain
through a fine sieve.
-
Remove black
skins if you are using un-husked dhal, and drain.
-
Grind in
blender, adding fresh water.
-
When dhal has
been ground to a very smooth batter, add it to the rice and mix well.
-
Sprinkle
yeast over warm water and leave for 5 minutes to soften.
-
Stir to
dissolve, add sugar and salt, then stir into ground rice and dhal.
-
Leave for 1
hour in a warm place, and mixture will rise and double in bulk.
-
Heat ghee or
oil in a small saucepan and fry the mustard seeds until they pop.
-
Add chopped
onion and chili and continue frying, stirring occasionally, until onions
are golden brown.
-
Allow to
cool, then stir into batter.
-
Batter should
be of a thick pouring consistency.
-
If too thick,
add a little water or coconut milk.
-
Heat a
pancake pan or heavy frying pan and grease base with very little ghee or
oil.
-
Pour in just
enough batter to cover base of pan.
-
Pancakes
should be about the size of a small plate.
-
Cook until
golden brown on underside, turn and cook other side.
-
Serve with
fresh chutneys and potato bhaji.