Buckwheat Pancake ( Diabetic Snacks)
by Tarla Dalal
Added to 32 cookbooks
This recipe has been viewed 46457 times
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.
- 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.
- Blend the buckwheat-curds mixture to a coarse mixture without using water.
- 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.
- Heat a non-stick tava (griddle) and grease it using ? tsp of oil.
- Pour a ladleful of the batter on it and spread in a circular motion to make 100 mm. (4”) thick round.
- Cook, using ? tsp of oil, till it turns light brown in colour from both the sides.
- Repeat the steps 4 to 6 to make 7 more pancakes.
- Serve immediately.
Nutrient values per small pancake
| 76 kcal|| 2.3 gm|| 12.8 gm|| 1.7 gm|| 2.9 mg|| 1.7 gm|
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