Golden Besan Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Golden Besan Pancakes with Spiced Tomato Chutney is a delightful Indian breakfast option perfect for your busy mornings. Made with chickpea flour, these pancakes are fluffy and packed with protein, making them ideal for muscle recovery and sustained energy. The spiced tomato chutney adds tangy and spicy notes, complementing the pancakes beautifully. This recipe is not only easy to prepare but also dairy-free and vegetarian, fitting seamlessly into your dietary needs. Whether you're looking for a quick breakfast or a comforting start to your day, this dish is sure to satisfy. Prepare it in under 35 minutes and enjoy a wholesome meal that is as nutritious as it is flavorful.

Ingredients

• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 500 g Desi Tomato (Tamatar)
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• 100 g Orika Big Mustard Seeds
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• - Rock Salt
• medium Chilli Green Long

Instructions

1. 1. In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and rock salt.
2. 2. Gradually add water to the mixture while stirring to create a smooth pancake batter without lumps.
3. 3. Chop fresh coriander leaves and mix them into the batter for added flavor and freshness.
4. 4. Heat a non-stick pan over medium heat and grease it lightly with oil for frying.
5. 5. Pour a ladleful of batter onto the pan, spreading it evenly into a circular pancake shape.
6. 6. Cook the pancake for 2-3 minutes on each side until golden and slightly crispy, then repeat for the remaining batter.
7. 7. For the chutney, finely chop tomatoes, onion, garlic, and green chilies.
8. 8. Heat oil in a separate pan over medium heat and add mustard seeds; let them splutter for a few seconds.
9. 9. Add chopped onion and garlic to the pan, sautéing until they turn golden brown and fragrant.
10. 10. Stir in the chopped tomatoes, green chilies, and rock salt; cook until the tomatoes soften and release their juices.
11. 11. Mash the chutney slightly with a spoon to achieve a chunky consistency, then simmer for 2-3 minutes to combine the flavors.
12. 12. Serve the golden besan pancakes warm with the spiced tomato chutney on the side.