Scallion Pancake With Peanut Coconut Tamarind Chutney

• Pancakes
• 2 Stalks of Scallion
• 1/2 teaspoon Maple Syrup
• 1 cup Semolina (Fine)
• 1/2 cup Yogurt
• 1 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Oil (any kind)
• Peanut Coconut Chutney
• 1/2 cup Roasted Peanuts
• 1/2 cup Shredded Coconut
• 1 teaspoon Tamarind paste
• 1 piece Green Chilli or red chilli
• 2 tablespoons Coconut Cream
• 1/2 teaspoon Sugar
• 1/2 teaspoon Salt ( start with little and then add acc to taste)

1. In a bowl, mix semolina, yogurt, baking powder and salt. Add some water to make a paste consistency. Keep the bowl in a warm place to ferment for 20-25 minutes. In a blender mix all the ingredients of chutney and blend until smooth. Keep it on the side.
2. Thinly sliced the scallions both white and the green part. In a small pan, warm oil scallion and maple syrup and a little salt; cook for 5 minutes on a medium flame.
3. Warm the pancake mold and coat it with oil. Put 1 tablespoon of semolina mix, add 1/2 teaspoon scallions and then another tablespoon on the top. Repeat it for the rest of the mixture.
4. Cook for 3 - 5 minutes and then use a toothpick to turn the cakes after 5 minutes or once it gets brown from the bottom. Apply some oil if needed. Let it brown from both the sides before taking them off.

stalks of scallion, maple syrup, yogurt, salt, baking powder, oil, peanut coconut, peanuts, shredded coconut, tamarind paste, green chilli, coconut cream, sugar, salt

Taken from food52.com/recipes/27819-scallion-pancake-with-peanut-coconut-tamarind-chutney (may not work)