Tandoori Vegetable Millet Pancakes Recipe

About this recipe

Tandoori Vegetable Millet Pancakes are a wholesome and flavorful breakfast option that combines the goodness of millet, fresh vegetables, and aromatic Indian spices. This dish features mildly spiced pancakes infused with a tandoori masala blend, offering a perfect balance of taste and nutrition. These pancakes are high in fiber and protein, making them ideal for an active lifestyle and weight-loss goals. A simple yogurt dip accompanies the pancakes, adding a creamy and tangy contrast to the dish. Perfect for families looking for a healthy and satisfying start to their day, this recipe is a delightful twist on traditional Indian breakfast options.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 200 g Dahi
• 250 g Carrot
• 250 g Spinach
• - Tandoori Seasoning 50g
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 1 box Baking Soda
• 1 kg Bell Peppers
• - Besan
• medium Chilli Green Long
• 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, chickpea flour, turmeric powder, tandoori masala, cumin seeds, red chili powder, and salt.
2. 2. Add yogurt to the dry ingredients and mix well. Gradually add water to form a smooth batter of pouring consistency.
3. 3. Fold in the grated carrot, chopped bell peppers, spinach, green chili, and cilantro. Mix thoroughly.
4. 4. Just before cooking, add the baking soda to the batter and mix gently.
5. 5. Heat a non-stick pan over medium heat and lightly grease it with oil.
6. 6. Pour a ladle of batter onto the pan and spread it into a small circle. Cook for 2-3 minutes until bubbles appear on the surface.
7. 7. Flip the pancake and cook the other side for another 2-3 minutes until golden brown and cooked through.
8. 8. Repeat with the remaining batter, greasing the pan as needed.
9. 9. Serve the tandoori vegetable millet pancakes hot with a side of plain yogurt or a mint-coriander chutney.