Split Pea Pancakes

We're continuing to attack our legume drawer. Yes, you read the title right. These are pancakes (dosas) made almost entirely from split yellow peas. The idea comes from South India, where people have been turning nothing into tasty food for eons. We found the recipe at Manjula's Kitchen. She also has a video, so visit her to find out how to do it (fair warning, it's informative but not gripping television.)

Here's some thoughts. If you balk at the high oil content, you can make the pancake with less oil than she does, but it will be a little less crunchy and not spread as easily in the pan.

Don't be a slave to the recipe. You may use any spicing you like. We put in salt, cumin seeds, cayenne, and some finely diced green pepper we happened to have lying around.

To serve it, we used some leftover Indian food. One thing to note is that you do not need much leftovers for this. Typically, Americans like to eat a big bowl of curry with a small amount of rice and bread. Indians do the reverse: the bread is the centerpiece, the rest of the food is a condiment. If you strongly flavor your dosa, you don't need a lot of (or any) curry.

Secret: For breakfast, Nicole likes plain salted dosas with maple syrup.