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Buckwheat Pancakes

Buckwheat Pancakes
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Pancakes are favorites across the world. In this indianised version, the not-so-common buckwheat combines with sour low fat curds and vegetables to make iron and fibre-rich pancakes. Have it along with tangy carrot garlic chutney for a delicious treat.
  • 1 cup buckwheat (kutto or kutti no daro)
  • ¼ cup sour low fat curds (dahi) mixed with 2 tablespoons
  • ½ cup grated bottle gourd (doodhi / lauki)
  • 1 tsp ginger-green chilli paste
  • 2 tbsp chopped coriander (dhania)
  • a pinch of turmeric powder (haldi)
  • 1 tsp fruit salt (optional)
  • 1 tsp mustard seeds ( rai / sarson)
  • a pinch of asafoetida (hing)
  • salt to taste
  • 1 tsp oil
  • For Serving
  • 4 tbsp carrot chutney
  1. Wash the buckwheat once and combine it with the curds in a large bowl and mix well. Allow it to stand for 1 hour.
  2. Coarsely grind the buckwheat and curds mixture in a mixer and keep aside.
  3. Add the white pumpkin, ginger-green chilli paste, coriander, turmeric powder and salt and mix well. Keep the batter aside.
  4. Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the asafoetida and pour into the batter.
  5. Sprinkle the fruit salt on it and then a few drops of water on the fruit salt.
  6. When the bubbles form, mix gently.
  7. Pour ¼ of the batter on a non-stick pan and spread an even layer to make a pancake of 100 mm. (4") diameter and cover the pan.
  8. Allow it to cook for 5 to 7 minutes on a slow flame till the bottom is golden brown in colour.
  9. Lift the pancake gently and turn it over to the other side.
  10. Cook for another 4 to 5 minutes.
  11. Repeat with remaining ingredients to make 3 more pancakes.
  12. Serve hot with carrot garlic chutney.

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