Oatmeal Pancakes With Coconut And Peanut Chutney

  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)

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