Egg-Stuffed Millet Pancakes With Tomato Chutney Recipe

About this recipe

A savory delight featuring millet pancakes stuffed with spiced eggs, paired with tangy tomato chutney for a wholesome dinner.

Ingredients

• - Foxtail Millet Flour
• 6 pcs White Eggs
• - Baby Tomatoes
• 500 g Onion
• 100 g Garlic
• 250g Green Chilli
• 100 g Coriander Leaves
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Yellow Mustard Seeds
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. In a mixing bowl, combine millet flour, salt, and water to form a smooth batter.
2. 2. Heat a pan and lightly grease it with oil before pouring batter to form thin pancakes.
3. 3. Cook pancakes on both sides until golden brown and set them aside.
4. 4. Whisk eggs with salt, turmeric, and chili powder, then cook in a pan to make scrambled eggs.
5. 5. Prepare the chutney by sautéing mustard seeds, garlic, and green chilies in oil.
6. 6. Add chopped tomatoes, onions, salt, and cumin powder, cooking until soft and well blended.
7. 7. Stuff each millet pancake with scrambled eggs and roll them tightly.
8. 8. Serve the stuffed pancakes with a generous side of fresh tomato chutney.