Golden Besan Pancakes With Coconut Chutney Recipe

About this recipe

Start your morning with golden besan pancakes and creamy coconut chutney, a vibrant and protein-packed Indian breakfast that’s both delicious and nourishing. Made with chickpea flour, turmeric, and fresh coriander, these gluten-free pancakes are cooked to perfection and paired with a chutney bursting with the tropical flavors of coconut and lime. The rich, creamy chutney is elevated by a tempering of mustard seeds and curry leaves, adding a touch of authentic Indian flair. Whether you’re looking for a healthy start to your day or a satisfying plant-based meal, this dish offers 37g of protein and 140g of carbs, ensuring long-lasting energy and satiety. Perfect for busy mornings or relaxed weekend brunches, this recipe is a culinary delight that combines ease, flavor, and nutrition seamlessly.

Ingredients

• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 500 ml Oil (For Frying)
• 1 piece Coconut
• medium Chilli Green Long
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 pc (300 g) Priya Lime Pickle In Lime Juice With Garlic
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves

Instructions

1. 1. In a mixing bowl, combine chickpea flour, turmeric, red chili powder, salt, and cumin seeds.
2. 2. Gradually add water to the flour mixture, whisking until you achieve a smooth batter.
3. 3. Stir in chopped coriander leaves to the batter for added freshness and flavor.
4. 4. Heat a non-stick pan and lightly grease it with vegetable oil using a brush or paper towel.
5. 5. Pour a ladleful of batter onto the hot pan, spreading it into a thin pancake shape.
6. 6. Cook each pancake for about 2-3 minutes on one side, then flip and cook for another 2 minutes until golden brown.
7. 7. Remove pancakes from the pan and keep them warm while preparing the chutney.
8. 8. Blend grated coconut, green chilies, coconut milk, and lime juice into a smooth chutney paste.
9. 9. Heat a small pan with a teaspoon of oil, add mustard seeds, and let them splutter.
10. 10. Toss curry leaves into the pan, sauté briefly, and pour the tempering over the chutney for enhanced flavor.
11. 11. Serve the golden besan pancakes hot with the creamy coconut chutney on the side.