-
1
Pick over the rice and dal to remove any pebbles or dirt.
-
2
Process in a food processor or blender until it becomes a coarse flour mixture, about 5 minutes.
-
3
Combine this mixture with water, yogurt, and salt in a bowl.
-
4
Cover it with plastic wrap and set aside in a warm place at least 12 hours or as long as 24.
-
5
When ready, the batter should be smooth and foamy, a bit thinner than pancake batter.
-
6
Just before cooking, add the tomatoes, serrano chiles, red onion, and cilantro.
-
7
Stir to combine.
-
8
Heat 1 teaspoon oil in a small, well-seasoned cast iron skillet over high heat until it is very hot.
-
9
Pour in 1/3 cup batter, reduce the heat to low, and spread the 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 teaspoon of oil each time, until all the batter is fried.
-
12
Stack the 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 some yogurt, tomatoes, and cilantro.
-
14
For smaller servings, slice each pancake into quarters and serve with garnishes for dipping.
-
15
* Dal is the Indian name for the inside of any whole, dried bean.
-
16
Urid dal, black bean dal, and orange dal are three varieties available in Indian or Middle Eastern markets.
-
17
Lentils may be substituted.
