Spiced Tawa Millets Pancake Recipe

About this recipe

Spiced Tawa Millets Pancake is a wholesome and delicious breakfast option, perfect for a family looking to start their day with healthy and fiber-rich flavors. Made with nutrient-packed millets, aromatic spices, and a touch of yogurt, these pancakes are lightly crisp on the outside and tender on the inside. Balanced with medium spice, they are ideal for a sedentary lifestyle and weight-loss goals, offering a satisfying yet light morning meal. The recipe is designed for intermediate cooks, blending traditional Indian flavors with modern dietary preferences.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 500g Swad Roasted Rice Powder 500g
• 200 g Dahi
• 1 box Baking Soda
• - Betel Leaves
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine millet flour, whole wheat flour, and rice flour. Add turmeric powder, red chili powder, garam masala, and salt, mixing well.
2. 2. Gradually incorporate yogurt into the dry mixture to form a smooth batter. Add water as needed to achieve a pourable consistency.
3. 3. Stir in finely chopped green chili, cumin seeds, and coriander leaves. Let the batter rest for 10 minutes.
4. 4. Heat a tawa or non-stick skillet over medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the tawa, spreading it evenly into a thin pancake. Cook for 2-3 minutes on one side until golden brown.
6. 6. Flip the pancake and cook for another 2 minutes until fully cooked and crisp. Repeat with the remaining batter.
7. 7. Serve the pancakes hot with a side of mint chutney or yogurt dip for a complete breakfast.

How to make Spiced Tawa Millets Pancake

1. Mix the batter. Combine millet flour, whole wheat flour and rice flour with turmeric, red chilli powder, garam masala and salt. Gradually stir in yoghurt, adding water as needed for a smooth, pourable batter.
2. Rest the batter. Stir in the chopped green chilli, cumin seeds and coriander leaves, then let the batter rest for 10 minutes. Heat a tawa over medium heat and grease it lightly with oil.
3. Cook the pancakes. Spread a ladleful of batter into a thin pancake and cook for 2-3 minutes until golden underneath. Flip and cook for another 2 minutes until crisp, then repeat with the rest.
4. Serve hot. Serve the spiced millet pancakes hot with a side of mint chutney or yoghurt dip for a complete breakfast.

Frequently asked questions

How can I control the spice level in this recipe?

To adjust the spice level, reduce the amount of green chili and red chili powder in the batter. You can also omit the green chili entirely if you prefer a milder taste. For extra spice, consider adding finely chopped red chili or increasing the garam masala.

How can I ensure the pancakes cook evenly and don’t stick to the tawa?

Make sure the tawa is preheated and lightly greased with oil before pouring the batter. Use a non-stick skillet or a well-seasoned cast iron tawa for best results. Cooking on medium heat ensures even cooking without burning or sticking.

How do I know when the pancakes are fully cooked and ready to flip?

The pancakes are ready to flip when the edges start to look set and the surface develops small bubbles. Ensure the underside is golden brown before flipping to avoid breaking or undercooking. Cook the second side until crisp and golden.