Millet Spinach Pancakes with Coriander Chutney

Name: Millet Spinach Pancakes with Coriander Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups chopped spinach; 0.5 cup chopped coriander leaves; 0.5 cup curd; water as required; salt to taste; 1 tsp red chilli powder; 1 tsp cumin seeds; 0.5 tsp carom seeds; 0.5 tsp turmeric powder; 1 tbsp carom seeds; 1 tsp Eno; 1 cup chopped coriander leaves; 1 tomato; 0.25 cup raddish; 2 green chilli; 1 in ginger; 6 clove garlic; salt to taste; 0.5 tsp cumin seeds; 0.25 tsp black salt; 1 lemon juice

This recipe is a healthy and delicious option for breakfast or brunch. It features nutritious millet flour combined with spinach and coriander to create savory pancakes, paired with a tangy coriander chutney. Perfect for those looking for a gluten-free and wholesome meal. You can find the detailed recipe on my YouTube channel, Tripti Hone Kitchen.

chopped coriander leaves

Calories

23.0kcal (1.15%)

Protein

1.6g (3.14%)

Step 1

Take a mixing bowl and add spinach, coriander, millet flour, crushed ginger, green chilies, salt, red chili powder, cumin seeds, carom seeds, white sesame seeds, asafoetida, and yogurt mixed with water.

Step 2

Mix well to prepare a thick batter and let it sit for fifteen minutes.

Step 3

Add one spoon of Eno and a little water to the batter and mix well.

Step 1

Heat a pan and once hot, add oil and white sesame seeds.

Step 2

Pour in the batter and cover the pan. Cook until the pancake is done.

Step 1

Blend coriander leaves, tomato, radish, green chili, ginger, garlic, salt, cumin seeds, black salt, and lemon juice until smooth.

Step 2

Set the chutney aside to serve with the pancakes.

Calories

23.0kcal (1.15%)

Protein

1.6g (3.14%)

Let the batter rest for 15 minutes to enhance the flavor and texture.

Use fresh spinach and coriander for the best taste.

Adjust the spice level in the chutney according to your preference.

Can I use another flour instead of millet flour?

Yes, you can substitute millet flour with chickpea flour or whole wheat flour, but the texture and flavor may vary.

How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them on a pan before serving.

Can I skip Eno in the batter?

Eno helps make the pancakes fluffy. If you skip it, the texture might be denser.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as it uses millet flour and does not include any gluten-containing ingredients.

Can I make the chutney ahead of time?

Yes, you can prepare the chutney ahead of time and store it in the refrigerator for up to 2 days.

chopped coriander leaves

Calories

23.0kcal (1.15%)

Protein

1.6g (3.14%)

Step 1

Step 2

Mix well to prepare a thick batter and let it sit for fifteen minutes.

Step 3

Add one spoon of Eno and a little water to the batter and mix well.

Step 1

Heat a pan and once hot, add oil and white sesame seeds.

Step 2

Pour in the batter and cover the pan. Cook until the pancake is done.

Step 1

Blend coriander leaves, tomato, radish, green chili, ginger, garlic, salt, cumin seeds, black salt, and lemon juice until smooth.

Step 2

Set the chutney aside to serve with the pancakes.

Calories

23.0kcal (1.15%)

Protein

1.6g (3.14%)

Let the batter rest for 15 minutes to enhance the flavor and texture.

Use fresh spinach and coriander for the best taste.

Adjust the spice level in the chutney according to your preference.

Can I use another flour instead of millet flour?

Yes, you can substitute millet flour with chickpea flour or whole wheat flour, but the texture and flavor may vary.

How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them on a pan before serving.

Can I skip Eno in the batter?

Eno helps make the pancakes fluffy. If you skip it, the texture might be denser.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as it uses millet flour and does not include any gluten-containing ingredients.

Can I make the chutney ahead of time?

Yes, you can prepare the chutney ahead of time and store it in the refrigerator for up to 2 days.

Millet Spinach Pancakes with Coriander Chutney

Stuck mid-recipe?

Ingredients

For Batter

For Chutney

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

23.0kcal (1.15%)

Protein

1.6g (3.14%)

Carbs

3.6g (1.32%)

Sugars

0.8g (1.6%)

Healthy Fat

0.3g

Unhealthy Fat

0.3g

% Daily Value based on a 2000 calorie diet

How to make Millet Spinach Pancakes with Coriander Chutney

Prepare Batter

Cook Pancakes

Prepare Chutney

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

23.0kcal (1.15%)

Protein

1.6g (3.14%)

Carbs

3.6g (1.32%)

Sugars

0.8g (1.6%)

Healthy Fat

0.3g

Unhealthy Fat

0.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Tripti Bhalotia

(@triptibhalotia)

Millet Spinach Pancakes with Coriander Chutney

Stuck mid-recipe?

Ingredients

For Batter

For Chutney

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

23.0kcal (1.15%)

Protein

1.6g (3.14%)

Carbs

3.6g (1.32%)

Sugars

0.8g (1.6%)

Healthy Fat

0.3g

Unhealthy Fat

0.3g

% Daily Value based on a 2000 calorie diet

How to make Millet Spinach Pancakes with Coriander Chutney

Prepare Batter

Cook Pancakes

Prepare Chutney

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

23.0kcal (1.15%)

Protein

1.6g (3.14%)

Carbs

3.6g (1.32%)

Sugars

0.8g (1.6%)

Healthy Fat