Scallion Pancake With Peanut Coconut Tamarind Chutn

Name: Scallion Pancake With Peanut Coconut Tamarind Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: Pancakes, 2 Stalks of Scallion, 1/2 teaspoon Maple Syrup, 1 cup Semolina (Fine), and more.

Yes, Scallion Pancake With Peanut Coconut Tamarind 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.

That's it — enjoy your meal!

Scallion Pancake With Peanut Coconut Tamarind Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions