Urad dal is the most alkaline of all beans, according to Ayurveda. It is a black bean with white inside. It is excellent to make sprouts. You can soak the white bean for a few hours and blend until a smooth paste. It has a distinct taste and aroma, which you will come to love. The batter can be used to make a pancake, fried into doughnuts or vada as it’s called in South Indian cuisine, depending on the thickness of the batter you decide to make.
Tahini chocolate pancake came about one day as I was enjoying my morning pancake with coconut chutney. I had some rice syrup and tahini and it reminded me of the time I saw one of my colleagues, who calls himself the MONK DUDE, dip the banana into tahini and have it as a dessert. When did I see that ever? Never, I thought it was unquestionably absurd and asked him who does that? In his jolly manner, he replied, “It’s amazing! You must try it.”
So I did, and it is nutty with an ever so slight earthy nutty flavor sesame seeds add a tinge bitter flavor that created a superb touch to the sweet creamy taste of banana. Indeed amazing combination you must definitely try one day. Remembering that story, I got out my little pancake, dripped over some tahini, and went another step further. I also drizzled some rice syrup over the tahini. That was absolutely heavenly. That’s when I planned this dessert and went a few steps further to stack it up and came up with this little stack of tahini chocolate pancakes.
During the colder months, tahini moistens digestion and avoids dryness in the Gastrointestinal tract GI tract. A spoonful of tahini in your stomach can act as a hot water bottle, warming you from the inside out. Pitta types will find this warmth oppressive, especially during the warmer months. Excessive amounts can cause hyperacidity, as well as feelings of rage, annoyance, and impatience.
Tahini & Chocolate pancake
You will get a unique and sweet amalgam of Tahini and chocolate pancakes with this unique and easy-to-make dessert.
- 1 cup urad dal soaked in water for 4-5 hours
- 2 cups of plain rice soaked in water for 4-5 hours
- 2 tbsp coconut oil
- 2 tbsp day-old cooked plain rice
- 1 tsp salt
- Tahini, to taste
- Rice syrup, honey, or maple syrup to taste
- Chocolate syrup (optional)
- Cut fruits (optional)
Drain the water from the urad dal and blend until you have a smooth batter. Separately, do the same with the rice.
Add the cooked rice, salt, and urad dal batter into the blender with the blended rice batter and blend well.
Set aside to ferment for 3-4 hours at room temperature.
Heat a pan or griddle, and lightly grease with coconut oil. Pour a 1/4 cup of the batter and cook for a few minutes at low heat.
Once the edges are brown, flip the pancake over.
You will probably make approx. 12 to 15 palm-sized pancakes.
Place the pancake on a serving plate and spread over a spoonful of tahini and one teaspoon of rice, maple syrup, or honey over it.
Do the same with the second, third, and fourth layers.
Garnish the final layer with chocolate nibs or cut fruits.
You can have this pancake sweet or as a savory version, with coconut chutney, basil, or coriander pesto. It is possible to have it with cheese as well.