Iranian Pancakes

"Rice pancakes with beans - can`t wait to try them."
Preparation15 min.
Cooking30 min.
Тotal45 min.
Servings10-12 pcs
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  • rice - 4/5 cup (200 g) boiled
  • beans - 1/4 cup + 1 tablespoon, urad dal
  • fenugreek - 2 tsp, seeds
  • salt - 1/2 tsp
  • turmeric - 1/2 tsp, powdered
  • oil - for frying (or ghee - clarified butter)


Soak the boiled rice for 5 hours in water, then drain it, grind it with the addition of a little water. The urad dal beans are also soaked for 5 hours in water, drained and ground together with 1/4 cup of water. Combine both purees and add the spices along with the fenugreek seeds.

Mix, cover and leave for one night or for 5-6 hours to rise. Preheat a pan with a thick bottom, grease it and pour about 1/2 cup (120 ml) per pancake, by pouring it in the center and gently spreading it to the periphery of the pan. Bake the pancakes for 2-3 minutes and flip them over on the other side.

Bake the Iranian pancakes until golden and carefully remove them with a spatula. Traditionally, these Iranian pancakes (Kharbassa Dosa/Polo) are served with tomato sauce and locally-made chutney.find similar recipes here

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