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Since your body requires calcium, the addition of curds improves the calcium content of the recipe. These pancakes are ideal for your second trimester as they are rich in fibre and will ease your digestive problems too. Bulgur Wheat Pancakes recipe - How to make Bulgur Wheat Pancakes Tags Indian Pancakes Indian TawaTavaNon-stick PanQuick 5 IngredientsIron RichPregnancy Recipes to overcome heartburn Soaking Time: 15 minutes Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 40 mins Makes 14 mini pancakes Show me for mini pancakes Ingredients 3/4 cup fine broken wheat (dalia)1/4 cup curds (dahi)1/2 cup finely chopped cabbage1 tbsp whole wheat flour (gehun ka atta)1 tbsp besan (bengal gram flour)1 tsp green chilli paste a pinch asafoetida (hing) salt to taste2 tbsp finely chopped coriander (dhania)2 tsp oil for greasing and cookingFor Serving green chutney Method MethodSoak the bulgur wheat in enough hot water in a bowl for 10 to 15 minutes. Drain well.Combine the bulgur wheat, curds and ¼ cup of water and blend in a mixer till smooth.Transfer the bulgur wheat mixture into a bowl, add the cabbage, wheat flour, besan¸ green chilli paste, asafoetida, salt, coriander and ¼ cup of water and mix well.Heat a mini uttapa pan and grease it using ¼ tsp of oil.Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round. You can make 7 pancakes at a time.Cook each pancake, using ? tsp of oil, till they turn golden brown in colour from both the sides.Repeat steps 4 to 6 to make 7 more pancakes in one more batch.Serve hot with green chutney. Nutrient values (Abbrv) per mini pancakeEnergy46 calProtein1.2 gCarbohydrates7.6 gFiber0.5 gFat1.2 gCholesterol0.6 mgSodium2.8 mgClick here to view calories for Bulgur Wheat Pancakes Bulgur Wheat Pancake (Calcium & Protein Rich Recipe for Pregnancy) Video by Tarla Dalal