A shortage of munitions in the kitchen with a corresponding failure to consider the solution the night before, combined with a desire to produce something for dinner without resorting to pizza delivery or dining out, resulted in a focus on staples.
Pancakes were an obvious choice, especially when you can salvage the last few peppers from the vine along with some vibrant green parsley. A comforting treat any time of day, I adapted this dosa recipe from Madhur Jaffrey's World Vegetarian to suit my preferences. Delightfully soft and surprisingly flavorful, these are satisfying for breakfast, lunch or dinner, served with some chutney such as this fresh tomato chutney, or as a flat bread alongside an Indian meal as a substitute for naan.
|Indian Rice Flour Pancakes|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on October 28, 2008
Simple, soft spiced Indian rice flour pancakes with chilies and cilantro — great on their own, for dipping or rolling, or with an Indian meal
Other Indian fried savories to be enjoyed:
Chickpea Flour Pancakes with Crushed Peas and Cilantro (Pudla)
Savory Rice and Urad Dal Pancakes (Dosa)
Savoury Mung Dal Pancakes