Guest guest Posted February 21, 2009 Report Share Posted February 21, 2009 I just received the March issue of Vegetarian Times, and onpg. 54 there is a recipe for Ivory Lentil Pancakes. This is a savory South Indian pancake. The recipe calls for white basmati rice, urad dal (ivory lentils), salt, plain lowfat yogurt, baking soda (and then mixed into this batter are: peas, red onion, chiles, cilantro). The question I have is: To make this truly no-fat, I want to use fat free soy milk to replace the yogurt. Can this be done? And how? I was wondering if I could use a little cornstarch with the soy milk to thicken it a little. Any ideas would be very helpful. Thanks a lot. Angela Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2009 Report Share Posted February 21, 2009 Yes, fat free soy yogurt can replace the yogurt, and any number of thickening agents can be added, such as potato starch, potato flakes, cornstarch, or flour (wheat, rice, etc.). Another thickening agent that would also add texture is ground flax seed, up to one or two Tablespoons mixed with twice as much water. Or you might choose a combination of agents. Personally I'd go for potato starch or flakes, and I might add a small amount of ground flax seed. , " angelapaulweis " <angelapaulweis wrote: > > I just received the March issue of Vegetarian Times, and onpg. 54 there > is a recipe for Ivory Lentil Pancakes. This is a savory South Indian > pancake. The recipe calls for white basmati rice, urad dal (ivory > lentils), salt, plain lowfat yogurt, baking soda (and then mixed into > this batter are: peas, red onion, chiles, cilantro). > > The question I have is: To make this truly no-fat, I want to use fat > free soy milk to replace the yogurt. Can this be done? And how? I > was wondering if I could use a little cornstarch with the soy milk to > thicken it a little. > > Any ideas would be very helpful. > > Thanks a lot. > > Angela > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2009 Report Share Posted February 21, 2009 Instead of cornstarch, I would blend up a table spoon of almonds, cashew or flax xeed. They would add a bit of body and richness. This recipe sounds wonderful, and worth trying, even if all I have are red lentils! We made a great Tikki Curry last night using non-fat soy milk and tofu instead of cream . lc carol Quote Link to comment Share on other sites More sharing options...
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