FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Rice And Lentil Crepes With Potato

1 fave
Nutrition per serving    (USDA % daily values)
CAL
1041
FAT
179%
CHOL
21%
SOD
72%

Comments

Add a comment

Ingredients for 4 servings

1 1/2 cups long-grain white rice (not converted; 10 oz)

3/4 cup urad dal (white split lentils; 5 oz)

1 1/2 cups plus 1/3 cup water

1 teaspoon salt

About 1/2 cup vegetable oil for cooking

1 1/2 lb Yukon Gold potatoes, all about the same size (4 medium)

1/4 cup vegetable oil

1 teaspoon black mustard seeds

8 fresh or thawed frozen curry leaves

1/2 teaspoon cumin seeds

1 medium onion, chopped

1 fresh green chile (such as Thai or serrano; 2 1/2 inches), minced, including seeds

1/2 teaspoon turmeric

1 cup water

3/4 teaspoon salt

Special equipment: a well-seasoned 10-inch round cast-iron griddle or a 10-inch nonstick heavy skillet

Accompaniment: bottled mango chutney

You might also like

Dosas (Indian Rice And Lentil Pancakes)
Cooking Light
Dosa’s Rasam “Fire Broth” Recipe
Summer Tomato
Dosa
My Recipes
Delicious Eggplant And Roasted Red Pepper Crepes
Love, Thyme and Honey
Set Dosa
Sumana ved
Rava Dosas With Potato Chickpea Masala
Epicurious
Sizzling Saigon Crêpes (Bánh Xèo)
Sunset
Banh Xeo Recipe (Vietnames Coconut Crepes With...
Rasa Malaysia
Banh Xeo (Vietnamese Crepes) With Tofu
The Kitchn
Crackle Crêpes With Shrimp
Sunset