Buckwheat Pancake (Diabetic Snacks) Video by Tarla Dalal
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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 bottlegourd to make iron and fibre-rich pancakes. Have it along with tangy carrot garlic chutney or green chutney for a delicious treat.
Recipe Description for Buckwheat Pancakes, Kuttu Pancake Diabetic Snacks
- 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 pancakes.
- Serve immediately with mint and onion chutney.
See step by step images of Buckwheat Pancakes, Kuttu Pancake Diabetic Snacks Recipe
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