Poha Pancakes with Curry leaves ChutneyBreakfast is the most important meal of the day, yet it has turned into the quickest meal of the day. frosty cereal has replaced all of the homemade recipes in order to resort to rapidity and ease. The chilly cereal is usually saturated later than sugar and after that vitamins are further support in to bait the consumer into believing that it is a healthy breakfast. besides frosty cereal; coffee, doughnuts, and cinnamon rolls are other options for starting the day. everything happened to old fashioned pancakes, eggs, and a side of fruit? Gluten-free pancake recipes are uncomplicated and a great choice for breakfast.

Poha Pancakes with Curry leaves Chutney You can make Poha Pancakes with Curry leaves Chutney use 20 ingredients and 7 step. Here's how to.

Ingredients cook Poha Pancakes with Curry leaves Chutney

  1. You need 1 heap cup thin variety of poha.
  2. Prepare 1 cup semolina.
  3. You need 1 cup curd.
  4. Provide 1/2 cup roasted peanuts (finely crushed).
  5. Prepare 1 onion finely chopped.
  6. Provide 1/4 cup finely chopped fresh coriander leaves.
  7. Provide 11/2 tbsp green chillies ginger paste.
  8. Provide 1 tbsp cummin seeds.
  9. Prepare to taste Salt.
  10. You need Oil for roasting.
  11. You need For curry leaves chutney.
  12. Provide 1/2 cup curry leaves.
  13. You need leaves Fistful fresh coriander.
  14. Provide leaves Few mint(phudina).
  15. You need 1 tbsp green chillies ginger paste/2 green chillies+1/2" ginger.
  16. Provide 1 tsp peanut.
  17. Provide 3-5 almond.
  18. Prepare 3-5 cashewnuts.
  19. Provide 1 tbsp lemon juice.
  20. Provide to taste Salt.

How to cook Poha Pancakes with Curry leaves Chutney

  1. Wash poha in water, keep aside for 5 minutes. Grind in mixer grinder jar..
  2. Put this grinded poha mixture in mixing bowl. Add semolina, chopped onion and corainder leaves, peanuts coarse powder, green chillies ginger paste,cummin seeds and salt. Mix well..
  3. Add curd and enough water to make thick pouring consistency pancakes batter. Keep aside for 10-15 minutes..
  4. Grease 4 cavities non stick tawa with oil. Pour 2 tbsp of prepared poha pancakes batter into each cavity. Sprinkle little oil and cook for few minutes till lower side turn crispy golden brown. Flip and cook until lower side turn crispy golden brown. Similarly prepare all from remaining batter..
  5. To make curry leaves chutney. In mixer jar add green chillies ginger paste, peanuts, cashewnuts, almond,salt and grind in mixer grinder..
  6. Add curry leaves, corainder leaves and mint leaves, squeeze lemon juice on it and grind again to smooth chutney by adding little water..
  7. Serve/ Relish Delicious Hot Poha Pancakes with curry leaves chutney..

Also Read Other Recipes at: Pancakes Recipe

Poha Pancakes with Curry leaves Chutney - Now, no more excuses funny the idea of a fast sugary breakfast (if you are on a gluten-free diet that is challenging anyway). The options for gluten-free pancakes are endless according to personal preference. For starters, try the traditional, applesauce, or pumpkin to find the best marginal for a magnificent introduction designed for a healthy day!