A cake recipe for all foodies:
Clean long grain rice and lentils. Whisk in a hand mixer until smooth, about 5 min. Mix the ground mixture with water, yogurt and salt in a baking bowl. Cover with plastic wrap and leave in a warm place for at least 12 hours, no more than 24.
When the mixture is right, it will be soft and creamy, a little thinner than normal pancake batter. Just before baking, add chiles, tomatoes, onion and cilantro. Stir. Heat a tablespoon of oil in a small frying pan and spread a little batter evenly in it. Fry until lightly browned, about 2-3 min. Repeat the procedure, adding a tablespoon of oil to the frying pan each time, until all the mixture is used up.
Keep the pancakes warm between aluminum foil in the oven at a little bit 100 °C. To serve, place 2 pancakes on a plate and garnish with yogurt, tomatoes and cilantro.
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