Golden Chickpea Flour Pancakes With Spiced Coconut Chutney Recipe

Indian cuisine · 330 calories

About this recipe

Start your day with golden chickpea flour pancakes served alongside a vibrant spiced coconut chutney. This South Indian-inspired breakfast is a feast of flavors and textures that will tantalize your taste buds. The pancakes are made with chickpea flour, fresh onion, and coriander, creating a fluffy and savory base packed with plant-based protein. The chutney combines grated coconut, tamarind, and ginger, tempered with mustard seeds and curry leaves for a burst of aromatic goodness. Quick to prepare in under 35 minutes, this dish is perfect for a wholesome morning meal. With 28 grams of protein per serving and a balanced mix of healthy fats and fiber, it’s a delicious way to energize your day. Pair it with a cup of herbal tea or enjoy it solo for a satisfying breakfast experience.

Ingredients

  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Black Pepper Powder
  • - Coriander Powder
  • 500 g Onion
  • - Coconut Oil
  • 1 piece Coconut
  • - Ginger Powder
  • medium Chilli Green Long
  • 100 g Tamarind Paste
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • 200 ml Mustard Oil
  • 200 G Rock Salt Powder - Sprinkler 200 G

Instructions

  1. 1. In a mixing bowl, combine chickpea flour, turmeric, red chili powder, salt, and black pepper powder.
  2. 2. Gradually add water to the dry mix, whisking until a smooth batter forms with no lumps.
  3. 3. Finely chop onion and coriander, then stir them into the batter for added texture and flavor.
  4. 4. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
  5. 5. Pour a ladleful of batter onto the skillet and spread evenly into a round pancake shape.
  6. 6. Cook for 2-3 minutes until bubbles appear, then flip and cook the other side until golden brown.
  7. 7. Repeat with the remaining batter, greasing the skillet as needed, to make all pancakes.
  8. 8. To prepare the chutney, blend grated coconut, ginger powder, green chilies, tamarind paste, and a pinch of salt into a smooth paste using a splash of water.
  9. 9. Heat a small pan with coconut oil, add mustard seeds, and let them splutter.
  10. 10. Add curry leaves to the pan and sauté for 30 seconds before mixing this tempering into the chutney.
  11. 11. Serve the pancakes warm with the spiced coconut chutney on the side for dipping.