Poona Pancakes

• 1 cup basmati rice
• 1 cup black bean dal or lentils
• 3 cups water
• 5 tablespoons plain yogurt
• 1 1/2 teaspoons salt
• 2 tomatoes, peeled, seeded, and diced
• 2 serrano chiles, stems and seeds removed, diced
• 1 small red onion, diced
• 1/2 bunch cilantro, stems trimmed, roughly chopped
• 1/3 cup vegetable oil
• Yogurt, chopped tomatoes, and chopped cilantro for garnish

1. Pick over rice and dal to remove any pebbles or dirt.
2. Process in a food processor or blender until a coarse flour, about 5 minutes.
3. Mix ground mixture with water, yogurt, and salt in a bowl.
4. Cover with plastic and set aside in a warm place at least 12 hours or as long as 24 hours.
5. When ready, batter should be smooth and foamy, a bit thinner than pancake batter.
6. Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro.
7. Stir to combine.
8. Heat 1 tablespoon oil in a small, well-seasoned cast-iron skillet over high heat until medium hot.
9. Pour in 1/3 cup batter, reduce heat to low, and spread batter evenly with a ladle or spatula.
10. Fry until well browned, about 2 to 3 minutes per side.
11. Repeat this procedure, heating an additional tablespoon oil each time, until all batter is fried.
12. Stack pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven.
13. To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes, and cilantro.
14. For smaller servings, slice each pancake into quarters and serve with garnishes for dipping.

basmati rice, black bean, water, plain yogurt, salt, tomatoes, serrano chiles, red onion, cilantro, vegetable oil, tomatoes

Taken from www.foodnetwork.com/recipes/poona-pancakes-recipe.html (may not work)