Rice Pancake with Vegetables and Spicy Cilantro-Mint Sauce

This exotic delicacy is popularly known as the Indian pizza. It can have various toppings, and the base can be made by combining rice with different lentils to suit preferences. It is a very hearty, nourishing, and filling starter or entree which is paired brilliantly with a spicy cilantro and mint sauce.

Rice and lentils are age-old food staples. They make excellent gluten-free pancakes and - especially when mixed and consumed together - are a great source of protein, iron, fiber, and important minerals. This dish fits into a vegetarian, vegan, and macrobiotic diet plan.

Ingredients

To make the pancake:

1 cup brown rice
1 cup split black lentils (Split lentils are used as they soak and grind faster.)
Water as required to make batter
1 onion, chopped
½ carrot, finely grated
1 green chilli, chopped
Cilantro leaves, finely chopped
1 tablespoon olive oil

To make the sauce:

1 cup cilantro leaves, chopped
½ cup mint leaves
1 green chilli
1-2 cloves garlic
Salt to taste

Cooking directions

Note: Rice and lentils need to ferment in fridge overnight. 

To make the pancake:

Soak the rice and lentils in water for 1-2 hours. Process the mixture in a blender to create a paste. Add water to bring the consistency to that of a thick pancake batter. Add salt to taste and leave in the fridge to ferment overnight. 

To cook the pancake, brush the surface of a non-stick pan with oil and pour the batter into the pan. Cook in an open pan on only one side. Add toppings of chopped onion, grated carrot, chopped green chilli, and cilantro leaves. Cook it till lightly brown on the lower side. Remove from heat and keep warm to serve hot with the sauce.

To make the sauce:

In the blender, grind the green chilli, mint, garlic, and cilantro to a paste. Add salt to taste. Serve the sauce cold with the hot pancake.

Prep time: 24 hours
Cooking Time: 15 - 20 minutes
Serves: 2