Coconut Millet Pancakes With Spiced Tomato Relish Recipe

About this recipe

Fluffy millet-based pancakes infused with coconut milk, paired with a tangy and spiced tomato relish. A delightful fusion breakfast that is high in protein and perfect for a satisfying start to your day.

Ingredients

• NaN Aroy-D Coconut Milk
• 100 G Fresh Green Peas 100g
• - Coriander Seeds Catering Size
• 1 L Olive Oil – Organic
• - Sunita Lemon Juice Organic
• 500 G Fresh Vine Tomato 500g
• 1 Kg Jalpur Stone Ground Millet Flour Bajri
• - Doves Farm Organic Chickpea Flour
• - Mccormick Cumin Powder
• 400 g Trs Turmeric Powder 400G
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. In a mixing bowl, combine millet flour, chickpea flour, turmeric, salt, and black pepper.
2. 2. Gradually add coconut milk to the dry mixture, whisking to create a smooth batter.
3. 3. Heat a non-stick pan over medium heat and lightly grease with olive oil.
4. 4. Pour a ladleful of batter onto the pan, spreading it into a small pancake shape.
5. 5. Cook each pancake for 2-3 minutes on each side until golden and set. Repeat with remaining batter.
6. 6. For the relish, finely chop the tomatoes and heat 1 tablespoon of olive oil in a small pan.
7. 7. Add the chopped tomatoes and cook for 5-7 minutes until they soften and release juices.
8. 8. Stir in cumin powder, blanched green peas, and a pinch of salt, cooking for another 2-3 minutes.
9. 9. Remove the relish from heat and mix in fresh coriander leaves and lemon juice.
10. 10. Serve the warm pancakes with a generous spoonful of the tomato-pea relish on top.