Vegetable Pancake Recipe

Ingredients <br>- 1 cup uncooked long grain white rice <br>- 1 1/4 cups dry yellow lentils <br>- 3 cups water <br>- 2 green chile peppers, chopped <br>- 1 (1 inch) piece fresh ginger root, sliced <br>- 1 1/2 tablespoons jaggery (palm sugar) <br>- salt to taste <br>- 1 carrot, shredded <br>- 1 bunch fresh spinach, finely chopped <br>- 1 tablespoon vegetable oil <br><p></p>Directions <br>step 1: In a bowl, soak the rice and lentils in the water for 4 to 5 hours. <br>step 2: Place the rice and lentils in a food processor with the chile peppers, ginger, jaggery, and salt. Process until smooth, and mix in the carrot and spinach. Continue to process until smooth and well mixed. <br>step 3: Heat the oil in a tava (or large skillet) over medium-low heat. Thinly and evenly spread the batter into the tava. Cover, and cook 15 minutes, or until browned and set enough to turn. Turn with a spatula, and continue cooking until browned and cooked through. <br>

Ingredients
- 1 cup uncooked long grain white rice
- 1 1/4 cups dry yellow lentils
- 3 cups water
- 2 green chile peppers, chopped
- 1 (1 inch) piece fresh ginger root, sliced
- 1 1/2 tablespoons jaggery (palm sugar)
- salt to taste
- 1 carrot, shredded
- 1 bunch fresh spinach, finely chopped
- 1 tablespoon vegetable oil

Directions
step 1: In a bowl, soak the rice and lentils in the water for 4 to 5 hours.
step 2: Place the rice and lentils in a food processor with the chile peppers, ginger, jaggery, and salt. Process until smooth, and mix in the carrot and spinach. Continue to process until smooth and well mixed.
step 3: Heat the oil in a tava (or large skillet) over medium-low heat. Thinly and evenly spread the batter into the tava. Cover, and cook 15 minutes, or until browned and set enough to turn. Turn with a spatula, and continue cooking until browned and cooked through.

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