Stuffed Buckwheat Pancakes
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 21373 times
These innovative buckwheat pancakes stuffed with a tangy filling are packed with iron, potassium and fibre.
- Wash and soak the buckwheat in the curds mixture for 15 to 20 minutes.
- Grind the mixture in a blender to make a smooth batter.
- Add the ginger-green chilli paste and salt and mix well. Keep aside.
- Heat the oil in a non-stick pan and add the cumin seeds.
- When they crackle, add all the other ingredients and mix well.
- Divide the mixture into 4 equal portions and keep aside.
- Heat a non-stick tava (griddle) and grease it with oil lightly.
- Pour a ladleful of the batter on it and spread evenly to make a thin pancake of approx. 125 mm. (5") diameter.
- Cook on both sides over a medium flame using a little oil till it turns golden brown.
- Place one portion of the stuffing mixture on the pancake and fold it to make a semi-circle.
- Repeat with the remaining batter and stuffing to make 3 more pancakes. Serve hot.
Nutrient values per pancake
|Energy|| 129 cal|
|Protein|| 5.3 gm|
|Carbohydrates|| 19.8 gm|
|Fat|| 3.2 gm|
|Sodium|| 150.8 mg|
|Iron|| 3.3 mg|
|Potassium|| 115.5 mg|
|Fibre|| 2.2 gm|
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