Golden Millet And Lentil Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Start your day with golden millet and lentil pancakes paired with a tangy spiced tomato chutney. This Indian-inspired breakfast is not only delicious but also packed with nutrition. High in protein and fiber, the pancakes are made using foxtail millet flour, chickpea flour, and cooked lentils, creating a wholesome base. Fresh turmeric and cumin add a warm, earthy flavor, while the green chilies bring a gentle kick. The chutney complements the pancakes beautifully, combining ripe tomatoes, ginger powder, and aromatic spices for a tangy, slightly spicy sauce. Cooking the pancakes in an air fryer ensures a healthier preparation, while the vibrant chutney is simmered to perfection on the stovetop. Whether you're fueling up for a workout or simply looking for a nourishing start to your morning, this dish strikes the perfect balance between taste and nutrition.

Ingredients

• - Foxtail Millet Flour
• - MASOOR DAL SPECIAL 500GM
• 20 g Turmeric Powder
• 1 pack (50 g) Pik Baking Powder | Double Acting
• - Rock Salt
• medium Chilli Green Long
• 50 g Everest Cumin Powder
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 500 ml Oil (For Frying)
• 500 g Desi Tomato (Tamatar)
• - Ginger Powder
• 50G Suhana Meatmutton
• 500 G Preserved Dried Salted Black Beans

Instructions

1. 1. In a mixing bowl, combine foxtail millet flour, chickpea flour, baking powder, and rock salt, and mix thoroughly.
2. 2. Add cooked red lentils, grated fresh turmeric, green chilies, cumin powder, and chopped coriander leaves to the dry mixture.
3. 3. Gradually pour water into the mixture while stirring to create a smooth pancake batter consistency.
4. 4. Preheat the air fryer to 180°C and lightly grease a flat tray with vegetable oil.
5. 5. Spoon the batter onto the tray to form small pancakes and air fry for 8-10 minutes until golden brown and cooked through.
6. 6. For the chutney, heat vegetable oil in a pan and sauté chopped tomatoes with ginger powder and Suhana Dal Makhani Spice Mix for 5 minutes.
7. 7. Add preserved dried salted black beans to the chutney and simmer for another 5 minutes, stirring occasionally.
8. 8. Adjust seasoning in the chutney with additional salt or spices if needed, then transfer to a serving bowl.
9. 9. Remove the pancakes from the air fryer and let them cool slightly before plating.
10. 10. Serve the golden millet and lentil pancakes warm with the spiced tomato chutney.