Oatmeal Pancakes With Coconut And Peanut Chutney Recipe

Name: Oatmeal Pancakes With Coconut And Peanut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup oatmeal flour, 1/2 cup semolina, 2 tablespoons yogurt, 2 pinches salt, and more.

Yes, Oatmeal Pancakes With Coconut And Peanut Chutney falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Pancakes With Coconut And Peanut Chutney

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