Grind black rice to a
coarse powder in a mixer and transfer into a bowl.
Add baking powder,
salt, chilli powder, turmeric powder, garam masala powder. Finely chop green chilli and add along with asafoetida, chopped coriander sprigs, lemon juice and coconut milk and whisk well.
Add olive oil, gram
flour and sufficient water and whisk to a smooth batter. Set aside for 3-4 minutes.
To make chutney,
roughly chop radish and carrot and put into a blender jar. Add ginger, green chilli, salt and lemon juice. Slice mango and add. Blend to a coarse paste. Transfer into a bowl.
For tempering, heat
olive oil in a small non-stick pan. Add cumin seeds, asafoetida, chilli powder, turmeric powder, salt and curry leaves. Saute for a minute and pour the tempering over the chutney. Mix well and refrigerate.
Heat some oil in
another non-stick pan. Pour a ladleful of batter, spread into a pancake and cook for 2 minutes.
Finely slice spring
onion bulbs and sprinkle some of it on top of the pancake. Flip and cook till the underside is fully done.
pancake in a similar manner. Slice tomatoes and sprinkle some of it on top along with a few basil leaves and cook till fully done from both the sides.
To make the salad,
peel and cut raw mango into thin strips, slice spring onion bulb, deseed and cut tomato into thin strips. Transfer all of into a bowl.
Add mint leaves,
coriander leaves, torn basil leaves, salt, garam masala powder, lemon juice, crushed peppercorns and olive oil and toss well.
Place the pancakes on
a serving plate. Place the salad on one side and top the pancakes with the chutney. Garnish with microgreens and serve.