Vibrant Beetroot Pancakes with Coconut & Cumin

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Spicy tomato chutney with chopped onions served on a white plate with a wooden spoon.
Vibrant and flavorful Indian-style tomato chutney with onions, perfect as a condiment.

4.25 from 4 votes
AsianHomestyle CookingIndianPancakes /Waffles

About Vibrant Beetroot Pancakes with Coconut & Cumin

Imagine waking up to a stack of vibrant pink pancakes, bursting with sweet and savory flavors. These beetroot pancakes are not only a feast for the eyes but also a healthy and delicious way to start your day or enjoy a satisfying snack.
Packed with the goodness of beetroot, carrots, and coconut, these pancakes offer a nutritious boost. The subtle warmth of cumin and a hint of green chili create a unique flavor profile that will tantalize your taste buds.
Surprisingly easy to make, these beautiful beetroot pancakes are guaranteed to impress your family and friends. They're a true crowd-pleaser!
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Recipe Time & More

Prep10 minutes
Cook20 minutes
Calories165 kcal
Serves2
Served AsBreakfastSnacks
Recipe TasteSavoury

Ingredients
 

Dry Ingredients

Fresh Ingredients

Other

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Instructions
 

  • In a large mixing bowl, combine the rice flour, semolina, pearl millet flour, roasted cumin powder, and salt.
    Fresh chopped vegetables with spices and seasoning for a delicious homemade recipe.
  • Add the chopped spring onions, grated beetroot, grated carrots, chopped green chilies, and grated coconut to the dry ingredients.
  • Gradually add water to the mixture, stirring continuously until a thick batter forms. Ensure there are no lumps.
    Creamy tomato and vegetable soup with herbs, served hot and rich in flavor.
  • Lightly grease a griddle or non-stick pan with sesame seed oil. Heat over medium heat.
    Chopped vegetables cooking into a pink-colored mixture garnished with fresh coriander on a black pan.
  • Pour a ladleful of batter onto the hot griddle for each pancake. If desired, sprinkle crushed moringa leaves on top.
  • Cook for 2-3 minutes per side, or until golden brown and cooked through. Look for the edges to start pulling away from the pan, indicating they're ready to flip.
  • Serve the beetroot pancakes hot with coconut chutney or your favorite accompaniment.

Recipe Notes

Expert Tips

  • For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
  • Adjust the spice level to your preference by adding more or less chili powder or using a milder variety like ancho chili powder.
  • If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.

Storage Instructions

  • Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the microwave or on the stovetop over low heat.

Recipe Video

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4.25 from 4 votes

Recipe Nutrition

Calories: 165kcalCarbohydrates: 32gProtein: 4gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 68mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 6mgIron: 1mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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4.25 from 4 votes (1 rating without comment)

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