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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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Introduction

This is my grandmother’s recipe for the traditional South Indian fermented rice and lentil pancakes. Like breadmaking, it takes a little time for the batter to ferment, but it’s easily done as a weekend project – soak the rice and lentils overnight on Friday (5-minute job), blitz the mixture in a food processor on Saturday morning (10-minute job), and let the batter rise and get bubbly somewhere warm until Sunday dinnertime. Thicker than the paper dosas you get in restaurants, they’re delicious with sambhar, gunpowder spice, or my favourite, with a little sugar.

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Ingredients

long-grain rice, rinsed
white urad dal, rinsed
Storecupboard:
fenugreek seeds
vegetable or neutral oil, for frying

Preview

This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

From the book

Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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