Buckwheat Pancake ( Diabetic Snacks)

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Pancakes are favorites across the world. In this Indianised version, the not-so-common buckwheat combines with sour low-fat curds and bottlegourd to make iron and fibre-rich pancakes. Have it along with tangy carrot garlic chutney or green chutney for a delicious treat.

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Soaking Time:  1 hour.   Preparation Time:    Cooking Time:     Makes 8 pancakes
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1 cup buckwheat (kutto or kutti no daro) , washed and drained
1/4 cup sour low-fat curds
1 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 cup grated bottle gourd (doodhi / lauki)
salt to taste
2 tsp oil for greasing and cooking

  1. Combine the buckwheat and curds along with 2 tbsp of water in a deep bowl, mix well and cover and keep aside to soak for 1 hour.
  2. Blend the buckwheat-curds mixture to a coarse mixture without using water.
  3. Transfer the coarse mixture to a deep bowl, add the ginger-green chilli paste, coriander, turmeric powder, asafoetida, bottle gourd, salt and 1 tbsp of water and mix well. Keep aside.
  4. Heat a non-stick tava (griddle) and grease it using ? tsp of oil.
  5. Pour a ladleful of the batter on it and spread in a circular motion to make 100 mm. (4”) thick round.
  6. Cook, using ? tsp of oil, till it turns light brown in colour from both the sides.
  7. Repeat the steps 4 to 6 to make 7 more pancakes.
  8. Serve immediately.

Nutrient values per small pancake
76 kcal 2.3 gm 12.8 gm 1.7 gm 2.9 mg 1.7 gm

RECIPE SOURCE : Diabetic SnacksBuy this cookbook
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Buckwheat Pancake ( Diabetic Snacks)
 on 22 Nov 14 01:43 PM

A good one will definately try at home..My brother loves buckwheat
Buckwheat Pancakes
 on 13 Jun 12 09:20 AM

Buckwheat, doodhi and sour curds combine beautifully to make a thick delicious pancake. Having it with carrot garlic chutney is the icing on the cake.
Buckwheat Pancakes
 on 14 Apr 11 08:50 AM

I tried this recipe and it turned out really good. Yummy !!! But I have a question. It is not mentioned in the recipe that what should be the batter's consistency? Also how much oil is to be used? Also can the same batter be steamed as idlis? Also can we use different veggies like spinach, carrot etc.? Please let me know. Thanks.