Golden Millet And Lentil Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Start your morning with the irresistible flavors of golden millet and lentil pancakes paired with spiced tomato chutney. This high-protein breakfast is a perfect blend of textures and tastes, with crispy pancakes complemented by the tangy, aromatic chutney. Millet and lentils provide ample protein and fiber, keeping you energized and satisfied throughout the day. The chutney, made with fresh tomatoes and infused with mustard seeds and curry leaves, offers a burst of zest and spice. This wholesome Indian breakfast is easy to prepare and perfect for family meals. Whether you're gearing up for an active day or simply craving a hearty start, these pancakes and chutney are a delicious choice.

Ingredients

• 1 pack (500 g) Daily Good Bajra/Pearl Millet Flour
• 200 g Roasted Chana Dal
• 20 g Turmeric Powder
• - Ginger Powder
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• - Rock Salt
• 600 ml Soda
• 500 g Desi Tomato (Tamatar)
• - White Pepper
• 250 ml Keya Lemon Juice
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash and soak the split yellow moong dal in water for 30 minutes, then drain and grind into a smooth paste.
2. 2. In a mixing bowl, combine millet flour, moong dal paste, fresh turmeric, ginger powder, rock salt, and coriander leaves.
3. 3. Add water gradually to the mixture, stirring continuously to form a smooth, pourable batter.
4. 4. Add baking soda to the batter and mix gently until combined. Let the batter rest for 5 minutes.
5. 5. Heat a non-stick pan and grease lightly with vegetable oil. Pour a ladleful of batter and spread evenly to form a pancake.
6. 6. Cook the pancake on medium heat for 2-3 minutes until golden brown, then flip and cook the other side for another 2 minutes.
7. 7. Repeat the process to make more pancakes, greasing the pan lightly each time.
8. 8. For the chutney, chop the tomatoes finely and sauté in a pan with vegetable oil, mustard seeds, curry leaves, and white pepper.
9. 9. Cook the tomatoes until softened and the oil separates, then add lemon juice and mix well.
10. 10. Serve the golden millet and lentil pancakes hot with the spiced tomato chutney on the side.