Fluffy South Indian Millet Pancakes Recipe

About this recipe

Fluffy South Indian Millet Pancakes are a wholesome and nutritious breakfast option, perfect for busy professionals seeking a healthy start to their day. Made with millet flour, yogurt, and a blend of aromatic spices, these pancakes are high in fiber and protein, making them ideal for weight loss goals. With a medium spice level and a touch of tangy freshness from yogurt, these pancakes are paired perfectly with a side of coconut chutney or tomato relish, offering a balanced and satisfying meal to fuel an active lifestyle.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• - Rice Flour
• 200 g Dahi
• 100 g Curry Leaves
• 50 g Asafoetida Powder
• 1 box Baking Soda
• 200 ml Mustard Oil
• 100 G Lasun Khobra Chutney
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, combine millet flour, rice flour, yogurt, turmeric powder, asafoetida, and salt. Gradually add water to make a smooth, lump-free batter. Let it rest for 15 minutes.
2. 2. Heat a small pan and add 1 tsp oil. Temper mustard seeds, cumin seeds, chopped green chilies, curry leaves, and coriander leaves. Stir for 1-2 minutes and mix this tempering into the batter.
3. 3. Add baking soda to the batter and mix gently just before cooking.
4. 4. Heat a non-stick pan or skillet on medium heat and lightly grease with oil. Pour a ladle of batter onto the pan and spread it evenly to form a pancake.
5. 5. Cook the pancake on medium heat for 2-3 minutes until bubbles appear and the edges lift slightly. Flip and cook for another 2 minutes until golden brown.
6. 6. Repeat with the remaining batter. Serve the pancakes hot with coconut chutney or tomato relish.