Egg-Stuffed Millet Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Savory millet pancakes packed with protein-rich eggs and served alongside a tangy tomato chutney for an exciting dinner experience.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 6 pcs White Eggs
• - Baby Tomatoes
• 250g Green Chilli
• 100 g Coriander Leaves
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 1pc Watermelon
• 1 liter Sunflower Oil

Instructions

1. 1. In a mixing bowl, combine millet flour, turmeric powder, red chili powder, and salt with water to form a smooth batter.
2. 2. Heat a non-stick pan and lightly grease it with sunflower oil using a brush or paper towel.
3. 3. Pour a ladle of millet batter into the pan, spreading it evenly to create a thin pancake.
4. 4. Crack an egg onto the pancake and spread gently to cover the surface, allowing it to cook for 2-3 minutes.
5. 5. Flip the pancake carefully and cook the other side for another 2 minutes until the egg sets completely.
6. 6. Repeat the process with the remaining batter and eggs to make four stuffed pancakes.
7. 7. For the chutney, finely chop tomatoes, onions, and green chilies, and sauté them in sunflower oil until softened.
8. 8. Add cumin seeds, turmeric powder, and red chili powder to the sautéed mixture, stirring to combine.
9. 9. Cook the chutney on low heat for 5 minutes, then garnish with fresh coriander leaves.
10. 10. Serve the egg-stuffed millet pancakes hot with the spiced tomato chutney on the side.