Oatmeal Pancakes With Coconut And Peanut Chutney

• 1 cup oatmeal flour
• 1/2 cup semolina
• 2 tablespoons yogurt
• 2 pinches salt
• 1/2 teaspoon red chili powder
• 2 teaspoons oil
• 1/4 cup chopped onions
• 1 teaspoon finely chopped green chilies
• 2 teaspoons chopped cilantro
• 1 tablespoon oil
• 1 piece whole dry red chili
• 1/2 teaspoon mustard seeds
• 10 pieces curry leaves
• 1 cup unsalted peanuts
• 1/4 cup grated coconut
• 1/2 cup water
• 1 teaspoon salt

1. Mix the first six ingredients in a bowl and let rest for 30 minutes.
2. Heat a large nonstick or cast-iron pan or griddle over medium. Moisten a piece of paper towel with oil; carefully rub skillet with oiled paper towel.
3. For each pancake (makes about 6 pancakes), spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon spread batter into a round. Sprinkle some veggies on top; cook for 2 minutes and flip to cook for 2 more minutes on the other side.
4. For the coconut and peanut chutney, heat oil over medium heat. Add the mustard seeds, red chili, curry leaves, and peanuts. Saute for 2 minutes and remove from heat. Add all the chutney ingredients in a food processor and grind until you get a smooth paste. Check for seasoning.

flour, semolina, yogurt, salt, red chili powder, oil, onions, green chilies, cilantro, oil, red chili, mustard seeds, curry, peanuts, grated coconut, water, salt

Taken from food52.com/recipes/37400-oatmeal-pancakes-with-coconut-and-peanut-chutney (may not work)