6 servings (serving size: 1 pancake, about 2 teaspoons chutney, and 1 tablespoon yogurt)

How to Make It

Step 1

Place first 7 ingredients in a food processor; pulse 4 times or until chopped.

Step 2

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper and 1/4 cup onion; cook 4 minutes, stirring frequently. Add serrano; cook 1 minute. Place bell pepper mixture in a large bowl. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours, salt, cumin, and fennel seeds to bell pepper mixture. Stir in 1 cup water, and let stand 3 minutes.

Step 3

Heat 1/2 teaspoon oil in pan over medium heat. Pour 1/3 cup batter per pancake into pan; spread batter into 2 (5-inch) circles. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes; cook 2 minutes or until bottoms are lightly browned. Repeat procedure twice with remaining oil and batter. Serve with chutney and yogurt.

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