Radish Pancakes with Tamarind Chutney
This recipe is a delightful and healthy breakfast option that combines the earthy flavors of radish with a tangy tamarind chutney. Perfect for a quick and nutritious meal, these pancakes are easy to make and packed with flavor. The recipe is inspired by traditional Indian cooking and is sure to be a hit with your family. Don't forget to check out the detailed recipe on my YouTube channel, Tripti Hone Kitchen!
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Ingredients
For Pancakes
Radish2
Chopped Tomato1
Chopped Onion1
Chopped Green Chilli2
Chopped Ginger1in
Chopped Coriander Leaves1/4cup
Coriander Powder1tsp
Salt to taste
Turmeric Powder1/2tsp
Cumin Seeds1/2tsp
Carom Seeds1/2tsp
Wheat Flour1/4cup
Gram Flour (Besan)1/4cup
For Tamarind Chutney
Tamarind (soaked)50g
Jaggery2tbsp
potato Boiled & Chopped Potato1
Red Chilli Powder1/2tsp
Black Salt1/2tsp- Salt to taste
- Coriander Powder1tsp
- Cumin Powder1tsp
- Chopped Onion1
Chopped Mint Leaves1tbsp- Chopped Coriander Leaves1tbsp
Nutrition (per serving)
Calories
53.4kcal (2.67%)
Protein
1.6g (3.26%)
Carbs
10.5g (3.83%)
Sugars
3.3g (6.6%)
Healthy Fat
0.5g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Radish Pancakes with Tamarind Chutney
For Pancakes
- Step 1
Grate the radish and mix it with chopped tomatoes, onions, green chilies, ginger, salt, turmeric powder, coriander powder, carom seeds, cumin seeds, wheat flour, and gram flour.
- Step 2
Mash the mixture well and let it rest covered for 15 minutes.
- Step 3
After 15 minutes, add water and chopped coriander leaves to the batter and mix it thoroughly.
- Step 4
Heat a pan and grease it with oil. Spread the batter thinly on the pan, drizzle oil over it, cover, and cook.
- Step 5
Once cooked, flip the pancake and cook the other side. Serve hot with tamarind chutney.
For Tamarind Chutney
- Step 1
Mash the soaked tamarind and strain it to extract the pulp.
- Step 2
Mix the tamarind pulp with jaggery, boiled and chopped potato, red chili powder, black salt, regular salt, coriander powder, cumin powder, chopped onion, mint leaves, and coriander leaves.
- Step 3
Blend the mixture until smooth and adjust the seasoning as needed. Serve with the radish pancakes.
Nutrition (per serving)
Nutrition (per serving)
Calories
53.4kcal (2.67%)
Protein
1.6g (3.26%)
Carbs
10.5g (3.83%)
Sugars
3.3g (6.6%)
Healthy Fat
0.5g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Let the pancake batter rest for 15 minutes to enhance the flavors.
Ensure the pan is well-greased to prevent the pancakes from sticking.
Adjust the consistency of the chutney by adding water if needed.
Use fresh ingredients for the best flavor.
FAQS
Can I use any other flour instead of wheat flour?
Yes, you can use all-purpose flour or rice flour as a substitute for wheat flour.
How do I store the tamarind chutney?
Store the tamarind chutney in an airtight container in the refrigerator for up to a week.
Can I make the pancakes without gram flour?
Gram flour adds a unique texture and flavor, but you can substitute it with more wheat flour if needed.
What can I serve with these pancakes?
These pancakes pair well with tamarind chutney, yogurt, or any spicy dip of your choice.
Can I make the batter in advance?
Yes, you can prepare the batter a few hours in advance and refrigerate it until ready to cook.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia