Masala Millet Pancakes Recipe

About this recipe

Masala Millet Pancakes are a wholesome breakfast option, combining the goodness of millet flour with aromatic Indian spices. These savory pancakes are light, fluffy, and packed with nutritious ingredients, making them perfect for a united family meal. With a crisp outer layer and a soft, flavorful interior, they are best enjoyed fresh off the skillet, accompanied by a dollop of yogurt or tangy chutney. The recipe is simple yet versatile, appealing to all age groups and offering a healthy start to your day.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• - Rice Flour
• 250g Green Chilli
• 2 pcs Zucchini
• 50 g Asafoetida Powder
• 200 g Dahi
• 200 ml Mustard Oil
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine millet flour, rice flour, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt.
2. 2. Add the chopped coriander leaves, green chili, bell peppers, and grated zucchini to the dry ingredients, mixing well to distribute the vegetables evenly.
3. 3. Gradually add yogurt (if using) and mix to form a smooth, lump-free batter. If the batter is too thick, add a few tablespoons of water to achieve a pourable consistency.
4. 4. Heat a non-stick skillet over medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the skillet and spread it gently into a circular pancake, about 1/4 inch thick.
6. 6. Cook on medium heat for 2-3 minutes until the edges begin to lift and the bottom is golden brown. Flip the pancake and cook for another 2-3 minutes on the other side.
7. 7. Repeat the process with the remaining batter, greasing the skillet as needed.
8. 8. Serve the masala millet pancakes hot with a side of yogurt or chutney for a delicious and healthy breakfast.