Directions:
- Combine 6 cups water, rice and lentils in a large bowl.
- Cover and let stand 8 hours.
- Drain and rinse.
- Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
- Spoon batter in a clean bowl and cover.
- Let stand for 12 hours (in a warm place free from drafts) or overnight.
- Stir in salt.
- Heat 1/2 tsp.
- Of oil in an iron skillet.
- Spoon 1/3 cup into pan and heat over medium heat.
- Turn pancake over when bubbles form and edges are cooked.
- Repeat until batter is cooked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.68 Kcal (978 kJ) | ||
| Calories from fat | 42.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 7% | |
|---|---|---|---|
| Sodium | 937.1mg | 39% | |
| Potassium | 25.07mg | 1% | |
| Total Carbs | 42.39g | 14% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 6.93g | 14% | |
| Iron | 28.4mg | 158% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 52.84 Kcal (221 kJ) | ||
| Calories from fat | 9.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 7% | |
|---|---|---|---|
| Sodium | 211.89mg | 39% | |
| Potassium | 5.67mg | 1% | |
| Total Carbs | 9.59g | 14% | |
| Sugars | 0.35g | 6% | |
| Dietary Fiber | 0.25g | 4% | |
| Protein | 1.57g | 14% | |
| Iron | 6.4mg | 158% | |
| Calcium | 8.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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