Fluffy Besan Pancakes With Coconut Chutney Recipe

About this recipe

Soft, golden chickpea flour pancakes paired with a creamy coconut chutney for a delightful and protein-rich breakfast.

Ingredients

• 500 g Refined Flour
• 200 ml Coconut Milk
• - Coriander Powder
• 250g Green Chilli
• - Baby Tomatoes
• - Rice Flour
• 100 g Salt
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• 200 ml Mustard Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Mix chickpea flour and rice flour in a bowl, add turmeric powder, salt, and cumin seeds.
2. 2. Gradually add water to the flour mix, whisking until you achieve a smooth, lump-free batter.
3. 3. Heat a non-stick pan and lightly grease it with oil using a brush or spoon.
4. 4. Pour a ladle of batter onto the pan and spread it evenly into a circular pancake.
5. 5. Cook the pancake on medium heat until golden brown on one side, then flip and cook the other side.
6. 6. Repeat the process for the remaining batter, stacking the pancakes on a plate.
7. 7. For the chutney, blend coconut milk, chopped tomatoes, green chilies, and coriander leaves until smooth.
8. 8. Adjust salt in the chutney to taste and serve alongside the warm pancakes.