Buckwheat Pancakes


by


4/5 stars  100% LIKED IT
2 REVIEWS ALL GOOD
Added to 27 cookbooks
This recipe has been viewed 41891 times
  

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

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 pancakes
Show me for pancakes


Ingredients


1 cup buckwheat (kutto or kutti no daro)
1/4 cup sour low fat curds (dahi) mixed with 2 tablespoons
1/2 cup grated bottle gourd (doodhi / lauki)
1 tsp ginger-green chilli paste
2 tbsp chopped coriander (dhania)
a pinch of turmeric powder (haldi)
1 tsp fruit salt (optional)
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
salt to taste
1 tsp oil

For Serving
4 tbsp carrot chutney

Method
  1. Wash the buckwheat once and combine it with the curds in a large bowl and mix well. Allow it to stand for 1 hour.
  2. Coarsely grind the buckwheat and curds mixture in a mixer and keep aside.
  3. Add the white pumpkin, ginger-green chilli paste, coriander, turmeric powder and salt and mix well. Keep the batter aside.
  4. Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the asafoetida and pour into the batter.
  5. Sprinkle the fruit salt on it and then a few drops of water on the fruit salt.
  6. When the bubbles form, mix gently.
  7. Pour ¼ of the batter on a non-stick pan and spread an even layer to make a pancake of 100 mm. (4") diameter and cover the pan.
  8. Allow it to cook for 5 to 7 minutes on a slow flame till the bottom is golden brown in colour.
  9. Lift the pancake gently and turn it over to the other side.
  10. Cook for another 4 to 5 minutes.
  11. Repeat with remaining ingredients to make 3 more pancakes.
  12. Serve hot with carrot garlic chutney.
RECIPE SOURCE : Diabetic SnacksBuy this cookbook

Also View These Related Recipes

Also View These Related Videos

2 reviews received for Buckwheat Pancakes
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Healthy EatingJune 13, 2012

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.

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed June 13, 2012by Healthy Eating

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.

Was this review helpful?   


Report this Reported by 1 member
Reviewed April 14, 2011by Foodie #521290

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.

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Ga-Ga about Bananas!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email