Buckwheat Pancakes, Kuttu 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 bottle gourd to make iron and fibre-rich pancakes.


Have it along with Green Chutney or Mint and Onion Chutney for a delicious treat.

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Buckwheat Pancakes, Kuttu Pancake Diabetic Snacks recipe - How to make Buckwheat Pancakes, Kuttu Pancake Diabetic Snacks

Soaking Time:  1 hour.   Preparation Time:    Cooking Time:    Total Time:     Makes 8 pancakes
Show me for pancakes

Ingredients
Method
  1. Combine the buckwheat and curds with 2 tbsp of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 1 hour.
  2. Blend the buckwheat-curds mixture to a coarse mixture without using any water.
  3. Transfer the coarse mixture into 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 1/8 tsp of oil.
  5. Pour a ladleful of the batter on it and spread in a circular motion to make 100 mm. (4”) diameter thick circle.
  6. Cook, using 1/8 tsp of oil, till it turns light brown in colour from both the sides.
  7. Repeat steps 4 to 6 to make 7 more pancakes.
  8. Serve immediately with mint and onion chutney.

Nutrient values per pancake
Energy 76 kcal
Protein 2.3 gm
Carbohydrates 12.8 gm
Fat 1.7 gm
Fibre 1.7 gm
Iron 2.9 mg

RECIPE SOURCE : Diabetic SnacksBuy this cookbook

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Reviews

Buckwheat Pancake ( Diabetic Snacks)
4
 on 22 Nov 14 01:43 PM


A good one will definately try at home..My brother loves buckwheat
Buckwheat Pancakes
5
 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
4
 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.
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Tarla Dalal    The batter consistency isn''t mentioned as buckwheat batter needs to be of perfect consistency or else the pancake will break while cooking. Hence after blending the recipe mentions to add 1 tbsp of water to get the perfect consistency of the batter. Veggies like cucumber, spinach or carrots can be added as per your choice and the amount of oil used in the recipe is 1/8 tsp for greasing and 1/8 tsp for cooking each pancake. To learn how to cook this recipe you can also watch the video by clicking on the video icon below the recipe image.
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15 Mar 16 04:18 PM