Rice and Lentil Crepes with Potato

Name: Rice and Lentil Crepes with Potato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoon black mustard seeds; 1 teaspoons cumin seeds; 8 fresh or thawed frozen curry leaves; 1 fresh green chile (such as Thai or serrano; 2 1/2 inches), minced, including seeds; 4 servings Accompaniment: bottled mango chutney; 1 medium onion, chopped; 1 teaspoons salt; 1 teaspoons turmeric; 177 milliliters urad dal (white split lentils; 5 oz); 59 milliliters vegetable oil; 237 milliliters water; 355 milliliters long-grain white rice (not converted; 10 oz); 680 grams Yukon Gold potatoes, all about the same size (4 medium)

The recipe Rice and Lentil Crepes with Potato is ready in about 45 minutes and is definitely an outstanding gluten free and vegan option for lovers of Mediterranean food. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. This morn meal has 660 calories, 19g of protein, and 15g of fat per serving. A mixture of turmeric, rice, urad dal, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place rice and lentils in separate bowls. Fill each with water to cover by 2 inches and soak 4 hours.

Ingredients you will need

Lentils

Water

Rice

Equipment you will use

Bowl

Drain lentils in a sieve and purée in a food processor with 3/4 cup water until light and fluffy, 3 to 5 minutes.

Ingredients you will need

Lentils

Water

Equipment you will use

Food Processor

Sieve

Transfer to a large bowl.

Equipment you will use

Bowl

Drain rice in a sieve and purée in food processor with 1/3 cup water until a gritty paste forms, about 1 minute. (Rice paste will not be as smooth as lentil paste.) Stir rice paste and 3/4 teaspoon salt into lentil paste.

Ingredients you will need

Lentils

Water

Rice

Salt

Equipment you will use

Food Processor

Sieve

Let mixture ferment, covered with plastic wrap, in a warm (about 80°F) draft-free place until doubled in bulk, about 24 hours. (

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Mixture will be light and foamy.) Stir in remaining 3/4 cup water and 1/4 teaspoon salt.

Ingredients you will need

Water

Salt

Let batter stand, covered, in a warm (about 80°F) draft-free place 2 1/2 hours.

Combine potatoes with cold salted water to cover by 2 inches in a 2 1/2- to 3-quart saucepan and simmer, uncovered, until potatoes are just tender, 15 to 25 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain potatoes in a colander. When cool enough to handle, peel potatoes and cut into 1/2-inch cubes.

Ingredients you will need

Potato

Equipment you will use

Colander

Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, partially covered with lid, until they just begin to pop, 15 to 30 seconds.

Ingredients you will need

Mustard Seeds

Cooking Oil

Pop

Equipment you will use

Frying Pan

Add curry leaves and cumin and cook, stirring, until cumin turns a shade darker, 10 to 15 seconds. Reduce heat to moderately low, then add onion and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Stir in chile and turmeric and cook, stirring, 1 minute.

Ingredients you will need

Curry Leaves

Turmeric

Chili Pepper

Cumin

Onion

Add potatoes, water, and salt and bring to a boil. Reduce heat to moderately low, then simmer, covered, stirring occasionally and mashing potatoes slightly, until sauce is thickened, 8 to 10 minutes. Discard curry leaves.

Ingredients you will need

Curry Leaves

Potato

Sauce

Water

Salt

Put oven rack in middle position and preheat oven to 250°F.

Equipment you will use

Oven

Spread 1 teaspoon oil on griddle using a paper towel, then heat over moderate heat until hot but not smoking. Dip a 1/3-cup dry measure into batter, scooping gently to fill without deflating batter, and pour into center of griddle (scrape out batter remaining in measure). Quickly spread batter with back of a small spoon in a circular motion to thinly cover griddle. (Dosa may be lacy around edge.)

Ingredients you will need

Dip

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Drizzle edge and top of dosa with 1 teaspoon oil and cook until underside is golden and crisp, 1 1/2 to 2 minutes. Turn dosa over with a metal spatula and cook, pressing occasionally, until underside is pale golden, about 1 minute more. (Adjust heat up or down if necessary to prevent overbrowning.)

Ingredients you will need

Cooking Oil

Equipment you will use

Spatula

Transfer dosa to a foil-lined large baking sheet and keep warm, loosely covered with foil, in oven.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Make 9 to 11 more dosas in same manner, transferring as cooked to baking sheet in 1 layer and separating additional layers of dosas with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Spread 1/3 cup hot potato filling in a line across middle of each dosa and loosely fold dosa over filling in thirds like a letter.

Ingredients you will need

Potato

Spread

· Batter, after fermenting (24 hours) and standing (2 1/2 hours), can be chilled up to 24 hours more.

Let stand at room temperature 30 minutes and gently stir to combine before cooking.· Dosas, without filling, can be cooked up to 1 hour ahead and kept, covered with foil, at room temperature. Reheat dosas in a 350°F oven between layers of foil until warm, about 10 minutes.· Filling can be made 1 day ahead and chilled, covered. Reheat, adding water to loosen filling if necessary.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

1teaspoon

black mustard seeds 1teaspoons

cumin seeds 8

fresh or thawed frozen curry leaves 1

fresh green chile (such as Thai or serrano; 2 1/2 inches), minced, including seeds 4servings

Accompaniment: bottled mango chutney 1medium

onion, chopped 1teaspoons

salt 1teaspoons

turmeric 177milliliters

urad dal (white split lentils; 5 oz)59milliliters

vegetable oil 237milliliters

water 355milliliters

long-grain white rice (not converted; 10 oz)680grams

Yukon Gold potatoes, all about the same size (4 medium)

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Les Hauts de Lagarde Bordeaux Blanc. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.