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Indian Lentil and Rice Pancakes
- 2/3 cup basmati rice
- 3 tablespoons whole mung beans
- 3 tablespoons urad dal
- 3 tablespoons toor dal
- 3 tablespoons channa dal,
- 1 small onion, chopped
- 1/4 cup fresh parsley or cilantro, chopped
- 2 - 3 fresh green chilies, seeded and finely chopped
- 1/2 - 1 teaspoon sea salt, to taste
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- a few pinches of asafetida
- 1 1/3 cups water
- 1/4 cup sesame oil or ghee
Directions:View on Lisa's Kitchen
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