Golden Millet Pancakes With Tangy Tomato Chutney Recipe

About this recipe

Light and fluffy millet pancakes paired with a tangy tomato chutney, perfect for a satisfying and nourishing breakfast.

Ingredients

• - Tomato Ketchup
• 500 g Tomato - Hybrid
• - Little Millet Flour
• 200 ml Coconut Milk
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• 250g Green Chilli
• 100 g Salt
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• 1 kg Water Chestnuts

Instructions

1. 1. In a mixing bowl, combine millet flour, turmeric powder, and salt with water to form a smooth pancake batter.
2. 2. Heat a non-stick pan and lightly grease it with oil using a brush or spoon.
3. 3. Pour a ladle of the millet batter onto the pan, spreading it evenly into a thin pancake.
4. 4. Cook the pancake on medium heat for 2-3 minutes, then flip and cook the other side until golden brown.
5. 5. Repeat the process to prepare all the pancakes, keeping them warm under a clean kitchen cloth.
6. 6. For the chutney, chop the tomatoes and green chili finely and heat 1 tbsp oil in a small pan.
7. 7. Add cumin seeds to the oil and let them sizzle for a few seconds before adding the chopped tomatoes and chili.
8. 8. Stir and cook the tomatoes on medium heat until soft and pulpy, about 5-7 minutes, adding salt to taste.
9. 9. Finish the chutney with a splash of coconut milk and mix well until creamy and aromatic.
10. 10. Garnish the chutney with chopped coriander leaves for a fresh burst of flavor.
11. 11. Serve the millet pancakes alongside the tangy tomato chutney while warm.