Golden Millet Pancakes With Tomato-Coconut Chutney Recipe

About this recipe

Soft and fluffy millet pancakes paired with a tangy tomato-coconut chutney, offering a wholesome and satisfying breakfast.

Ingredients

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

Instructions

1. 1. Mix millet flour, rice flour, turmeric, and salt in a bowl, then gradually add coconut milk, stirring to form a smooth batter.
2. 2. Heat a non-stick pan and lightly grease it with oil before pouring small portions of batter to make pancakes.
3. 3. Cook each pancake on medium heat for 2-3 minutes per side until golden brown, then set aside.
4. 4. Finely chop tomatoes and grate fresh coconut to prepare the chutney ingredients.
5. 5. Heat 1 tablespoon of oil in a pan, add mustard seeds and curry leaves, and let them splutter.
6. 6. Add chopped tomatoes, green chili, and a pinch of salt, cooking until tomatoes soften and release juices.
7. 7. Mix grated coconut into the tomato mixture and stir well for 2 minutes to combine flavors.
8. 8. Blend the chutney mixture into a smooth paste using a blender or food processor, adding water if needed for desired consistency.
9. 9. Serve the warm millet pancakes with freshly made tomato-coconut chutney for a balanced breakfast.