Fluffy Quinoa Pancakes With Spiced Tomato Sauce Recipe

About this recipe

Soft, protein-packed quinoa pancakes paired with a tangy, spiced tomato sauce for a wholesome and flavorful breakfast.

Ingredients

• 100 g Quinoa
• - Baby Tomatoes
• 200 ml Coconut Milk
• - Tomato Ketchup
• 500 g Refined Flour
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• - Coriander Powder
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• 500G Besan (Gram Flour)

Instructions

1. 1. Rinse and soak the quinoa in water for 15 minutes, then drain thoroughly.
2. 2. Blend the soaked quinoa with chickpea flour, turmeric, salt, and water until a smooth batter forms.
3. 3. Heat a non-stick pan and lightly grease it with oil. Pour a ladle of batter and spread into a circular pancake.
4. 4. Cook each pancake for 2-3 minutes on one side, then flip and cook the other side until golden brown.
5. 5. For the sauce, chop the tomatoes finely and heat 1 tablespoon of oil in a pan.
6. 6. Add cumin seeds to the hot oil and let them splutter for a few seconds.
7. 7. Add the chopped tomatoes, red chili powder, and a pinch of salt. Cook until the tomatoes soften and release their juices.
8. 8. Stir in the coconut milk, mix well, and simmer for 2-3 minutes until the sauce thickens slightly.
9. 9. Garnish the sauce with freshly chopped coriander leaves for added freshness.
10. 10. Serve the warm quinoa pancakes with the spiced tomato sauce on the side.