Golden Besan Pancakes With Spiced Coconut Chutney Recipe

About this recipe

A delightful breakfast featuring crispy besan pancakes paired with a tangy and creamy coconut chutney, infused with aromatic spices.

Ingredients

• 1 kg Id Idli & Dosa Batter - 1 Kg
• 1 piece Coconut
• - Coriander Powder
• - Besan

Instructions

1. 1. In a mixing bowl, combine besan, rice flour, turmeric, asafoetida, and salt.
2. 2. Gradually add water to the dry mixture, whisking to create a smooth batter.
3. 3. Heat a non-stick pan and drizzle a little oil to grease the surface.
4. 4. Pour a ladle of batter onto the pan and spread into a thin circle.
5. 5. Cook on medium heat for 2-3 minutes until edges lift and flip to cook the other side.
6. 6. Grate fresh coconut and combine it with chopped green chilies and ginger.
7. 7. Blend the coconut mixture with a little water to form a smooth chutney.
8. 8. In a small pan, heat oil and add mustard seeds, curry leaves, and hing for tempering.
9. 9. Pour the tempering over the chutney and mix well.
10. 10. Serve the pancakes hot with the spiced coconut chutney on the side.