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 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 when I was enjoying the morning pancake with coconut chutney. As I had some rice syrup and tahini, I remember another time when one of my colleagues, who calls himself the MONK DUDE used to dip the banana into tahini and have it as a dessert. When did I see that ever? Never, went 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 was a beautiful flavor indeed. Remembering that story, I got out my little pancake dripped over some tahini, and went another step further. I also dripped 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 Pancake.
During the colder months, tahini moistens digestion and avoids dryness in the 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 4-5 hours
- 2 cups of rice soaked in water 4-5 hours
- 2 tbsp. coconut oil
- 2 tbsp day-old cooked rice
- 1 tsp salt.
Drain the water from urad dal and blend until smooth batter Separately do the same with rice
Mix all ingredients and the urad dal batter in the blender with blended rice batter and mix well.
Set aside to ferment for 3-4 hours at room temperature.
On a hot pan or griddle wipe with coconut oil, pour a 1/4 cup of batter, and cook for a few minutes at low heat.
Once the edges are brown, you can flip the pancake over.
You will probably make approx. 12 to 15 palm-sized pancakes.
Place 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.
At the top later you garnish with chocolate nibs or cut fruits
You can have this pancake sweet of savory, with coconut chutney, basil, or coriander pesto. It possible to have it with cheese as well.