Oatmeal pancakes with coconut and peanut chutney

By Dhrubaa De Mukherjee
July 28, 2015
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Serves: 2-3

  • 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. Sauté 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.

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