Protein-Packed Quinoa Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Fluffy quinoa-based pancakes paired with tangy, spiced tomato chutney make for a hearty and delicious breakfast. A perfect blend of flavors and nutrition.

Ingredients

• 500 Gms Quinoa Flour
• - Rice Flour
• 125 ml Flavoured Yogurt Drink - Mango
• 1pc Watermelon
• 50 g Cumin Powder
• 250g Green Chilli
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• - Baby Tomatoes
• 500 g Onion
• 100 g Garlic
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Salt
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves

Instructions

1. 1. In a mixing bowl, combine quinoa flour, rice flour, yogurt, water, cumin powder, and salt to make a smooth batter.
2. 2. Stir in chopped green chili and coriander leaves into the batter, ensuring they are evenly distributed.
3. 3. Heat a skillet and lightly grease it with oil. Pour a ladle of batter to form a pancake and cook until bubbles appear.
4. 4. Flip the pancake and cook the other side until golden brown. Repeat for the remaining batter.
5. 5. For the chutney, heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves.
6. 6. Add chopped onion and garlic to the pan, sauté until they turn soft and aromatic.
7. 7. Add diced tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes soften and the mixture thickens.
8. 8. Mash the chutney slightly using a spatula or spoon to achieve a chunky texture.
9. 9. Serve the pancakes warm with a generous side of spiced tomato chutney for a complete breakfast.