This Indian breakfast treat might not be sweet like a traditional American pancake, but these hearty flapjacks will wake up your tastebuds with a spicy kick — just remember to replace the maple syrup with mint chutney! From Shashi of Setauket, NY.
- ½ cup sooji flour (or semolina flour- found in the baking aisle of grocery stores)
- 1 ½ cup plain low fat yogurt
- ½ red onion, chopped
- 2 tablespoons chopped cilantro
- 1 green chile chopped
- ½ tablespoon finely chopped ginger
- ½ tomato, diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 2 cups mint leaves
- ½ onion, chopped
- 2 green chiles, chopped
- 2 tablespoons lemon juice
- 1 tablespoon salt
- 1 tablespoon chopped ginger
- ¼ teaspoon chili powder (optional- for extra hot chutney)
Mix flour and yogurt. If mixture is too thick add water until consistency resembles traditional pancake batter.
Add the red onion, cilantro, green chili, ginger, tomato, salt and pepper to batter and mix.
Heat olive oil in a skillet over low heat. Pour one fourth of the batter onto the skillet so batter spreads out in a circular shape. Cook each side of pancake for 5 minutes or until lightly browned and crispy around the edges. Repeat with remaining batter.
Serve with chilled mint chutney.
In a food processor, pulse mint, onions, green chiles, lemon juice, salt, ginger and optional chile powder until coarsely blended. Chill.