Are you looking for a scrumptious gluten-free meal that bursts with flavor? In this blog post, you will discover a delightful Vegetable Pancake recipe accompanied by a tangy Red Chutney. Let’s dive into a culinary adventure together!

Delicious Gluten-Free Vegetable Pancake Recipe with Red Chutney

Introduction

Hey there! Are you ready to treat your taste buds to a delightful and gluten-free culinary experience? You’re in for a real treat with this scrumptious recipe that will have you coming back for more. Get your apron on and let’s dive into making some mouth-watering Gluten-Free Vegetable Pancakes with Red Chutney!

Ingredients You’ll Need

Before we get started, gather the following ingredients:

• Besan (Gram flour)
• Rice flour
• Baking powder
• Salt
• Yogurt
• Onions
• Bell pepper
• Tomatoes
• Chilies
• Garlic
• Sesame seeds
• Mustard seeds

Making the Pancakes

1. In a bowl, mix besan, rice flour, baking powder, salt, and yogurt. Add water gradually to make a smooth batter.
2. Stir in finely chopped onions, bell peppers, tomatoes, and chilies into the batter.
3. Heat a non-stick pan and pour a ladleful of batter onto it. Spread it evenly to make a pancake.
4. Cook the pancake on low heat until the edges start to crisp up. Flip it over and fry until golden brown.

Creating the Red Chutney

1. In a blender, combine garlic, chilies, sesame seeds, and tomatoes. Blend until smooth, adding water if needed.
2. Heat some oil in a pan, add mustard seeds, and let them splutter.
3. Pour the blended mixture into the pan and cook until the chutney thickens slightly.

Serving Your Masterpiece

Serve the Gluten-Free Vegetable Pancakes hot with a generous spoonful of the tangy Red Chutney on top. You can also enjoy them at room temperature for a quick snack or light meal.

Conclusion

Congratulations! You’ve just mastered the art of making Delicious Gluten-Free Vegetable Pancakes with Red Chutney. Treat yourself to these savory delights and let your senses revel in the explosion of flavors. So go ahead, whip up a batch, and indulge in a guilt-free culinary experience like never before!

Unique FAQs

1. Can I use different vegetables in the pancake batter?
   Certainly! Feel free to experiment with your favorite veggies like grated carrots, spinach, or even corn kernels to add your unique twist to the recipe.

2. Is it essential to use rice flour in the pancake batter?
   While rice flour adds a nice texture to the pancakes, you can substitute it with cornflour or buckwheat flour for a different taste profile.

3. How long can I store the Red Chutney?
   Store the Red Chutney in a clean, airtight container in the refrigerator for up to a week. Ensure you use a dry spoon every time you take some out to maintain freshness.

4. Can I make the pancake batter in advance?
   Yes, you can prepare the pancake batter ahead of time and refrigerate it. Just give it a quick stir before making the pancakes to ensure the ingredients are well combined.

5. Are these pancakes suitable for vegans?
   Absolutely! Simply replace yogurt with plant-based yogurt or coconut milk to make the pancakes vegan-friendly without compromising on the taste.