If you love pancakes, here’s a healthy twist to your favourite dish. In this Indianised version, buckwheat combines with sour, low-fat curd and bottle gourd to make iron and fibre-rich, diabetic friendly pancakes. Also, if you are looking to discard meat from your diet, buckwheat will serve as an excellent substitute. Since buckwheat is high in proteins and gluten free, it is a great source of nutrition for vegans and those suffering from protein deficiency. Being a good source of dietary fibre, and proteins, buckwheat is an ideal food for weight loss. The fibre gives you a feeling of satiety all day. You may also want to try these banana pancakes with chocolate sauce.
- 1 cup buckwheat or kutto or kutti no daro (washed and drained)
- ¼ cup sour low-fat curd (dahi)
- 1 tsp ginger-green chilli paste
- 2 tbsp finely chopped coriander (dhania)
- A pinch of turmeric powder (haldi)
- A pinch of asafoetida (hing)
- ½ cup grated bottle gourd (doodhi/lauki)
- 2 tsp oil for greasing and cooking
- Salt to taste
The method of preparation:
- Combine the buckwheat and yoghurt along with 2 tbsp of water in a deep bowl. Mix well and cover and keep aside to soak for an hour.
- Now blend the buckwheat-curd mixture to a coarse mixture without using water.
- Now transfer the coarse mixture to a deep bowl, add the ginger-green chilli paste, coriander, turmeric powder, asafoetida, bottle gourd, salt and 1tbsp water and mix well. Keep aside.
- Now heat a non-stick tava or griddle and grease it using 1/8 tsp of oil.
- Pour a ladleful of the batter on it and spread it in a circular motion to make 100 mm (4”) thick round.
- Cook using 1/8 tsp of oil till it turns light brown in colour from both the sides.
- Repeat the steps to make seven more pancakes. Serve immediately.
Image source: Getty Images
Video source: Tarla Dalal/YouTube
Published: February 14, 2017 5:15 pm