Buckwheat Pancake (Diabetic Snacks) Video by Tarla Dalal

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

Soaking Time:  1 hour
Preparation Time: 
Cooking Time: 
Makes 8 pancakes
Show me for 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
mint and onion chutney

Method
  1. 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.
  2. Blend the buckwheat-curds mixture to a coarse mixture without using any water.
  3. 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.
  4. Heat a non-stick tava (griddle) and grease it using 1/8 tsp of oil.
  5. Pour a ladleful of the batter on it and spread in a circular motion to make 100 mm. (4”) diameter thick circle.
  6. Cook, using 1/8 tsp of oil, till it turns light brown in colour from both the sides.
  7. Repeat steps 4 to 6 to make 7 more pancakes.
  8. Serve immediately with mint and onion chutney.
RECIPE SOURCE : Diabetic SnacksBuy this cookbook

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