Protein-Packed Millet Pancakes With Tomato Coconut Chutney Recipe

About this recipe

Soft and fluffy millet pancakes paired with a tangy tomato coconut chutney, offering a delightful fusion of taste and nutrition for a hearty breakfast.

Ingredients

• NaN Aroy-D Coconut Milk
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Jalpur Cumin Seeds
• - Cofresh Whole Green Chilli 350g
• 12G Greenfields Curry Leaves, 12G
• - Duzzit Amazing Baking Soda Multi Purpose Household Cleaner
• 100 g Wijaya Coriander Seeds 100G
• 500 G Fresh Vine Tomato 500g
• 1 Kg Jalpur Stone Ground Millet Flour Bajri
• 450G Rice Flour, 450G
• 400G Whole Chickpeas In Water
• 400 g Trs Turmeric Powder 400G

Instructions

1. 1. In a mixing bowl, combine millet flour, rice flour, salt, and baking soda.
2. 2. Gradually add coconut milk and water to the flour mixture, whisking until smooth and lump-free.
3. 3. Heat 1/2 tablespoon oil in a pan and pour a ladleful of batter to form a pancake. Cook for 2-3 minutes on each side until golden.
4. 4. Repeat with the remaining batter, adding a few drops of oil each time, to make all pancakes.
5. 5. For the chutney, heat 1/2 tablespoon oil in a pan and sauté cumin seeds, curry leaves, and chopped green chili for 1 minute.
6. 6. Add diced tomatoes and turmeric powder to the pan and cook until tomatoes soften, about 5-7 minutes.
7. 7. Stir in grated coconut and cook for another 2 minutes, ensuring the mixture is well combined.
8. 8. Cool the tomato-coconut mixture slightly, then blend it into a smooth chutney using a blender or food processor.
9. 9. Garnish the chutney with finely chopped coriander leaves.
10. 10. Serve the warm millet pancakes with the freshly prepared tomato coconut chutney for a delicious breakfast.