Poona Pancakes Recipe

Name: Poona Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup basmati rice, 1 cup black bean dal or lentils, 3 cups water, 5 tablespoons plain yogurt, and more.

Yes, Poona Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poona Pancakes

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