Stuffed Buckwheat Pancakes


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These innovative buckwheat pancakes stuffed with a tangy filling are packed with iron, potassium and fibre.

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Makes 4 pancakes
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For the batter

  1. Wash and soak the buckwheat in the curds mixture for 15 to 20 minutes.
  2. Grind the mixture in a blender to make a smooth batter.
  3. Add the ginger-green chilli paste and salt and mix well. Keep aside.

For the stuffing

  1. Heat the oil in a non-stick pan and add the cumin seeds.
  2. When they crackle, add all the other ingredients and mix well.
  3. Divide the mixture into 4 equal portions and keep aside.

How to proceed

  1. Heat a non-stick tava (griddle) and grease it with oil lightly.
  2. Pour a ladleful of the batter on it and spread evenly to make a thin pancake of approx. 125 mm. (5") diameter.
  3. Cook on both sides over a medium flame using a little oil till it turns golden brown.
  4. Place one portion of the stuffing mixture on the pancake and fold it to make a semi-circle.
  5. Repeat with the remaining batter and stuffing to make 3 more pancakes. Serve hot.
Nutrient values per pancake
129 cal 5.3 gm 19.8 gm 3.2 gm 150.8 mg 3.3 mg 115.5 mg 2.2 gm

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