Buckwheat Pancake (Diabetic Snacks) Video by Tarla Dalal Video by Tarla Dalal
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Buckwheat Pancakes Recipe (Gluten Free Buckwheat Pancake) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
8.00 pancakes
Ingredients
For Buckwheat Pancakes
1 cup buckwheat (kuttu or kutti no daro) , washed and drained
1/4 cup sour low fat curds (khatta dahi)
1 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 cup grated bottle gourd (doodhi / lauki)
salt to taste
2 tsp oil for greasing and cooking
For Serving With Buckwheat Pancakes
Method
For buckwheat pancakes
- 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.
- Blend the buckwheat-curds mixture to a coarse mixture without using any water.
- 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.
- Heat a non-stick tava (griddle) and grease it using 1/8 tsp of oil.
- Pour a ladleful of the batter on it and spread in a circular motion to make 100 mm. (4”) diameter thick circle.
- Cook, using 1/8 tsp of oil, till it turns light brown in colour from both the sides.
- Repeat steps 4 to 6 to make 7 more buckwheat pancakes.
- Serve the buckwheat pancakes immediately with mint and onion chutney.
See step by step images of Buckwheat Pancakes, Kuttu Pancake Diabetic Snacks
