Buckwheat Pancake

by Tarla Dalal

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Buckwheat is called "Kutti-no daro" in Gujarati and "kutto" in most other Indian languages. This recipe is a variation of a traditional recipe and is modified to make it healthier by using much oil , and adding potatoes to add softness to the texture of this dish. It is made into a big pancake and then cut into wedges before serving with fresh coriander chutney. Buckwheat is high in iron and fibre while curds contributes to the calcium and protein and potatoes provide carbohydrates and energy in this recipe. This recipe is recommended for the third trimester because your energy requirements are higher during this period.

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Preparation Time: 2 hours.
Cooking Time: 15 mins.
Makes 6 wedges.
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Ingredients

1 cup buckwheat (kutto or kutti no daro)
1 cup grated raw potato
1 cup curds (dahi)
1 tbsp grated ginger (adrak)
2 to 3 green chillies, chopped
1/4 cup chopped coriander (dhania)
salt to taste

For the tempering
3 tbsp oil
1 tsp cumin seeds (jeera)
1 1/2 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

Method

Combine the buckwheat and curds in a large bowl and mix well. Allow it to stand for 1 hour.
Then add the grated potato, ginger, green chillies, coriander and salt and mix well. Allow to stand for 1 more hour.
Heat the oil in a non-stick pan which is approximately 150 mm. (6") in diameter.
Add the cumin seeds when they crackle, add the sesame seeds and asafoetida.
Pour the buckwheat batter in an even layer and cover the pan.
Lower the gas flame and allow it to cook for 5 to 7 minutes till the bottom is golden brown in colour.
Lift the pancake gently using 2 large flat spoons and turn it over to the other side.
Cook again for 4 to 5 minutes.
Cut into wedges and serve hot.