- 7 1/4 cups bottled spring water, divided
- 1 1/2 cups white basmati rice
- 1/2 cup urad dal (skinned, split lentils)
- 1 tablespoon sugar
- 2 teaspoons sea salt
- 4 teaspoons vegetable oil, divided
- calories 197
- caloriesfromfat 13 %
- fat 2.9 g
- satfat 0.3 g
- monofat 0.6 g
- polyfat 1.3 g
- protein 5.5 g
- carbohydrate 37.3 g
- fiber 0.9 g
- cholesterol 0.0 mg
- iron 1.2 mg
- sodium 583 mg
- calcium 20 mg
How to Make It
Combine 6 cups water, rice, and lentils in a large bowl. Cover and let stand 8 hours. Drain and rinse.
Place rice mixture, 1 1/4 cups water, and sugar in a food processor; puree until smooth (about 1 minute).
Spoon batter into a clean bowl. Cover and let stand in a warm place (85°), free from drafts, 12 hours or overnight. Stir in salt.
Heat 1/2 teaspoon oil in a medium cast-iron skillet over medium heat. Spoon about 1/3 cup batter into pan. Turn pancake when top is covered with bubbles and edges look cooked (about 1 minute). Repeat with remaining oil and batter.