Directions:
- Combine 6 cups water, rice, and lentils in a large bowl. Cover and let stand 8 hours. Drain and rinse.
- Place rice mixture, 1 1/4 cups water, and sugar in a food processor; puree until smooth (about 1 minute).
- Spoon batter into a clean bowl. Cover and let stand in a warm place (85°), free from drafts, 12 hours or overnight. Stir in salt.
- Heat 1/2 teaspoon oil in a medium cast-iron skillet over medium heat. Spoon about 1/3 cup batter into pan. Turn pancake when top is covered with bubbles and edges look cooked (about 1 minute). Repeat with remaining oil and batter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4084.35 Kcal (17100 kJ) | ||
| Calories from fat | 420.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.72g | 72% | |
|---|---|---|---|
| Sodium | 8020.41mg | 334% | |
| Potassium | 15.67mg | 0% | |
| Total Carbs | 857.91g | 286% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 131.97g | 528% | |
| Protein | 135.61g | 271% | |
| Iron | 61.5mg | 342% | |
| Calcium | 876.8mg | 88% | |
| Amount Per 100 g | |||
| Calories | 1479.59 Kcal (6195 kJ) | ||
| Calories from fat | 152.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.92g | 72% | |
|---|---|---|---|
| Sodium | 2905.46mg | 334% | |
| Potassium | 5.68mg | 0% | |
| Total Carbs | 310.79g | 286% | |
| Sugars | 0.36g | 4% | |
| Dietary Fiber | 47.81g | 528% | |
| Protein | 49.12g | 271% | |
| Iron | 22.3mg | 342% | |
| Calcium | 317.6mg | 88% | |
* 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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