Basic South Indian Rice And Bean Crepes Recipes
INDIAN RICE AND BEANS
Make and share this Indian Rice and Beans recipe from Food.com.
Provided by -Worker Bee-
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
- Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.
BASIC SOUTH INDIAN RICE AND BEAN CREPES
Number Of Ingredients 6
Steps:
- 1. Place the rice in one bowl and the dal and fenugreek seeds in another. Soak both overnight in water to cover by about 2 inches. Drain and grind each one separately in a blender (not a food processor), blending to make a smooth and semi-thick batter, adding up to 1/4 cup water to each mixture, as needed.2. In a large bowl, mix both the batters together and add the salt. Cover and place in a warm, dry spot to ferment until fluffy and full of tiny bubbles, at least 24 hours. Mix in up to 2/3 cup water - just enough to make a semi-thick batter of pouring consistency then whip with a fork to make it fluffier.3. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a Stuffed South Indian Crepe (see Breads and Crepes).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Soak both rice together and dal separately in bowl to cover them about 2" deep. Soak 8 hours or overnight.
- The next morning, drain all the water from the rice and urad dal. Wash two three times and drain and put some in a food processor/ grinder and grind - adding very little water if necessary - to a smooth yet slightly grainy paste. You need to grind both rice and dal separately.
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- Soak moong dal and rice separately by adding to separate mixing bowls and covering with cool water. Soak for at least 6 hours or overnight.
- Once soaked, drain and rinse well, then transfer both rice and moong dal to a high-speed blender with salt, peeled ginger, curry powder, maple syrup, and only enough water to JUST cover the rice and lentils — you can add more as needed, but you can’t take away.
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- Taste and adjust flavor as needed, adding more salt to taste, ginger for punchy ginger flavor, curry powder for more prominent curry taste, or maple syrup for subtle sweetness or to balance the flavors.
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