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Print Recipe
 MIXED FLOUR & SPRING ONION PAN CAKE WITH RAW MANGO – SPRING ONION DIP
Course breakfast
Cuisine indian
Prep Time 		10 minutes

Cook Time 		10 minutes
Servings
number
Ingredients
For Mixed Flour & Spring Onion Pan Cake :
  • 1 cup Millet Flour Atta / Bajra
  • 1 cup Flour Jowar Atta Sorghum /
  • 1/2 cup Rice Flour Atta / Chawal ka
  • 2 tbsp Black Gram Lentil Flour Urad Dal Atta /
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Cumin Zeera /
  • 1 tsp Coriander Dhania Powder / powder
  • 1/2 tsp Red chilli mirch powder / Lal powder
  • 1/2 tsp Turmeric Haldi powder /
  • 1 cup Spring Onion Leaves – finely chopped
  • Salt as needed
  • Oil to shallow fry
For Spring Onion & Raw Mango Dip :
Course breakfast
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
number
Ingredients
For Mixed Flour & Spring Onion Pan Cake :
  • 1 cup Millet Flour Atta / Bajra
  • 1 cup Flour Jowar Atta Sorghum /
  • 1/2 cup Rice Flour Atta / Chawal ka
  • 2 tbsp Black Gram Lentil Flour Urad Dal Atta /
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Cumin Zeera /
  • 1 tsp Coriander Dhania Powder / powder
  • 1/2 tsp Red chilli mirch powder / Lal powder
  • 1/2 tsp Turmeric Haldi powder /
  • 1 cup Spring Onion Leaves – finely chopped
  • Salt as needed
  • Oil to shallow fry
For Spring Onion & Raw Mango Dip :
Instructions
For making pan cakes :
  1. In a large bowl mix all the four flours and spices. Add water to make a pouring batter. Make sure the batter should be flowing, not running. Adjust salt.
  2. Now add cumin and chopped spring onion leaves and mix well. Stir well to remove lumps.
  3. Heat a non stick flat bottomed tawa. Take a spoon full of batter and spread on the tawa. Add few drops of oil from sides and fry from both sides by flipping in regular intervals.
  4. Place the pan cakes on a plate and serve hot with raw mango & spring onion dip. Enjoy!
For Making Raw Mango & Spring Onion Dip :
  1. Cut, wash and add coarsely chopped spring onion leaves in a mixer grinder jar.
  2. Add raw mango pieces, whole red chilies, cumin and sugar. Now add little water and grind them all together to make a thick dip.
  3. Now add oil and again blend for few seconds. Adjust salt and serve with the pan cakes.
Recipe Notes

 Note :

You can make this dip in a large quantity and store in an air tight container and refrigerate it for few days. Avoid using wet spoon.

Nothing can be more blissful that having a healthy outdoor breakfast amongst the midst of nature. Aaah! life is awesome!!!

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