Fluffy Millet And Spinach Pancakes Recipe

Fusion cuisine · 440 calories

Fluffy Millet and Spinach Pancakes recipe

About this recipe

Savor these soft and savory millet and spinach pancakes infused with traditional spices, offering a wholesome start to your day. Packed with nutrients, they pair perfectly with a tangy tomato chutney.

Ingredients

  • - Fresh Tofu
  • 80 g Soya Sauce
  • NaN Kodo Millet
  • 500 g Desi Tomato
  • 1 kg Id Idli & Dosa Batter - 1 Kg
  • 500 g Moong Dal
  • 200 g Paneer
  • 1 piece Coconut
  • 500G Rajma
  • 250 g Spinach
  • - Tortilla Wraps
  • - Coriander Powder
  • 1kg Wonderland Walnuts: 1 Kg
  • 200 g Cream
  • 1 Kg Shinnuk / Clams (If Shellfish)
  • 1 Bunch Mint Leaves
  • 50 g Catch Fish Masala
  • 100 g Tamarind
  • - MASOOR DAL
  • - Rice Flour
  • 50 g Everest Chicken Masala
  • 1 kg Rice
  • - Frozen Mixed Vegetables
  • 80 g Soya Chunks
  • 400 g Chick Peas
  • 200 g Yellow Pumpkin
  • 500 g Urad Dal
  • 1 pack (500 g) Basic Besan
  • - Natco Black Mustard Seeds
  • - Frozen Shana Green Chilli 300g
  • 10 G Natco Curry Leaves 10g
  • 100 G Saras Turmeric Haldi Powder
  • - Ktc Gram Flour 2kg
  • 1 L Crisp N Dry Oil
  • - Tata Salt

Instructions

  1. 1. Wash and finely chop the spinach and onion for the pancake batter.
  2. 2. In a mixing bowl, combine foxtail millet flour, chickpea flour, chopped spinach, onion, green chili, cumin seeds, turmeric, and salt.
  3. 3. Gradually add water to the mixture, stirring continuously to form a smooth, lump-free batter.
  4. 4. Heat a non-stick pan and lightly grease it with a little vegetable oil.
  5. 5. Pour a ladleful of batter onto the pan and spread it gently into a thin pancake.
  6. 6. Cook on medium heat until the edges start lifting, then flip and cook the other side until golden brown.
  7. 7. Repeat the process with the remaining batter, adding oil as needed for each pancake.
  8. 8. For the tomato chutney, blend the tomato and garlic into a smooth paste.
  9. 9. Heat a small pan with a little oil, add mustard seeds, curry leaves, and red chili powder.
  10. 10. Stir in the tomato-garlic paste and cook for 5-7 minutes, stirring occasionally, until the chutney thickens.
  11. 11. Serve the warm millet and spinach pancakes with the tangy tomato chutney on the side.