Rice and Lentil Crepes with Potato
- 1 1/2 cups long-grain white rice (not converted; 10 oz)
- 3/4 cup urad dal (white split lentils; 5 oz)
- 1 1/2 cups plus 1/3 cup water
- 1 teaspoon salt
- About 1/2 cup vegetable oil for cooking
- 1 1/2 lb Yukon Gold potatoes, all about the same size (4 medium)
- 1/4 cup vegetable oil
- 1 teaspoon black mustard seeds
- 8 fresh or thawed frozen curry leaves
- 1/2 teaspoon cumin seeds
- 1 medium onion, chopped
- 1 fresh green chile (such as Thai or serrano; 2 1/2 inches), minced, including seeds
- 1/2 teaspoon turmeric
- 1 cup water
- 3/4 teaspoon salt
- Produce
- Cumin seeds (1/2 teaspoon)
- Green chile, fresh (1)
- Onion, medium (1)
- Yukon gold potatoes (1 1/2 lb)
- Cooking & Baking
- Mustard seeds, black (1 teaspoon)
- Salt (1 3/4 teaspoon)
- Turmeric (1/2 teaspoon)
- Vegetable oil (3/4 cup)
- Pasta & Grains
- White rice, long-grain (1 1/2 cups)
- Drinks
- Water (2 3/4 cups)
- Frozen
- Curry, fresh or thawed frozen leaves (8)
- Other
- 3/4 cup urad dal (white split lentils; 5 oz)
Preparation
Read recipe preparation on epicurious.com
Social Stats
35.1Rating
1-100
1-100
2Tweets
8Facebook
Shares
Shares
7StumbleUpon
Views
Views
36PinterestPins
Recipe Stats
Published August 3, 2011 (1 year ago).
20 people saved this recipe.
