Recipe type: Breakfast
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
- Wash the buckwheat once and combine it with the curds in a large bowl and mix well. Allow it to stand for 1 hour.
- Coarsely grind the buckwheat and curds mixture in a mixer and keep aside.
- Add the white pumpkin, ginger-green chilli paste, coriander, turmeric powder and salt and mix well. Keep the batter aside.
- Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the asafoetida and pour into the batter.
- Sprinkle the fruit salt on it and then a few drops of water on the fruit salt.
- When the bubbles form, mix gently.
- 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.
- Allow it to cook for 5 to 7 minutes on a slow flame till the bottom is golden brown in colour.
- Lift the pancake gently and turn it over to the other side.
- Cook for another 4 to 5 minutes.
- Repeat with remaining ingredients to make 3 more pancakes.
- Serve hot with carrot garlic chutney.