Poona Pancakes Recipe

Name: Poona Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, for garnish; Tomatoes, chopped, for garnish; Cilantro, chopped, 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, for garnish
Tomatoes, chopped, for garnish
Cilantro, chopped, for garnish

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.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 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.

That's it — enjoy your meal!

Poona Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions