Name: Jowar Tomato and Peanut Pancake recipe by Priyanjali Joardar at BetterButter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Jowar flour 3/4 cup; Rice for 1/4 cup; 2 medium sized tomato; 1/4 cup roasted peanuts; Dried red chilly 2; coriander leaves chopped; Garlic paste 1 teaspoon; Onion 1 medium chopped; Green chilly 2 chopped; salt as per taste; Curd 2 tablespoon; Mustard seeds 1 teaspoon; Jeera 1 teaspoon; oil

ABOUT Jowar Tomato and Peanut Pancake RECIPE

A wholesome and flavorful Tiffin box or breakfast recipe. The batter can be made and stored in fridge for 4-5 days. Whenever required just take out of the fridge and make pancake. And it's so tasty that it doesn't require any chutney or pickle

Ingredients Serving: 4

Jowar flour 3/4 cup
Rice for 1/4 cup
2 medium sized tomato
1/4 cup roasted peanuts
Dried red chilly 2
coriander leaves chopped
Garlic paste 1 teaspoon
Onion 1 medium chopped
Green chilly 2 chopped
salt as per taste
Curd 2 tablespoon
Mustard seeds 1 teaspoon
Jeera 1 teaspoon
oil

Instructions

To a kadai add little oil n and cook the tomato with red chilly. Once done, add roasted peanuts and keep for a minute or two. Once the mixture cools, grind to a fine paste.
Take a deep bowl and add Jowar flour, rice flour, garlic, onion, coriander leaves, the tomato peanut paste, green chilies, 2 tablespoon curd, salt, water and mix well to form a batter of pouring consistency.
Add a tadka of jeera and mustard seeds to the batter. Mix well and let the batter rest for 10 mins
In a non stick tawa brush some oil, pour a ladle of the batter, spread it and let it cook from both sides till it turns brown.
Serve with coriander chutney or eat it plain

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