Savory Masala Millet Pancakes With Mint Chutney Recipe

Indian cuisine · 688 calories

Savory Masala Millet Pancakes with Mint Chutney recipe

About this recipe

Wake up to the delicious aroma of savory masala millet pancakes, a wholesome and protein-rich Indian breakfast that’s as nutritious as it is flavorful. Made with foxtail millet flour and chickpea flour, these pancakes are infused with aromatic spices like cumin and turmeric. Chopped veggies like onion and carrot add a delightful crunch, while a dollop of refreshing mint chutney on the side provides a burst of zesty freshness. These pancakes are cooked to golden perfection in just a few minutes, making them an ideal choice for busy mornings. With 39g of protein and 1250 calories per serving, they’re perfect for fueling your day, whether you’re hitting the gym or tackling a packed schedule. Serve warm and watch them disappear from the plate!

Ingredients

  • - Foxtail Millet Flour
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 200 g Dahi
  • Pcs Bh Kande 1kg
  • 250 g Carrot
  • 250g Green Chilli
  • 100 g Coriander Leaves
  • loose Ginger
  • - Cumin Seeds / Jeera Seeds-250 Gms
  • 20 g Turmeric Powder
  • - Rock Salt
  • 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)
  • 1 Bunch Mint Leaves
  • 1 piece Coconut
  • 100 g Garlic
  • 250 ml Lemon Juice Concentrate
  • 100 g Icing Sugar

Instructions

  1. 1. In a mixing bowl, combine foxtail millet flour, chickpea flour, curd, and water to form a smooth batter.
  2. 2. Add finely chopped onion, grated carrot, green chili, coriander leaves, grated ginger, cumin seeds, turmeric powder, and rock salt to the batter and mix well.
  3. 3. Heat a non-stick pan and lightly grease it with 1 tsp of cooking oil.
  4. 4. Pour a ladleful of batter onto the pan and spread it into a small pancake shape.
  5. 5. Cook on medium heat until the edges start to lift, then flip and cook the other side until golden brown.
  6. 6. Repeat the process with the remaining batter, adding oil as needed, and keep the pancakes warm.
  7. 7. To prepare the mint chutney, blend fresh mint leaves, grated coconut, garlic, lemon juice, sugar, and a pinch of salt with a little water until smooth.
  8. 8. Transfer the chutney to a bowl and adjust the consistency if needed by adding more water.
  9. 9. Serve the warm millet pancakes with the freshly prepared mint chutney for a delightful breakfast.