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Ingredients Jump to Instructions ↓

  1. 1 cup buckwheat (kutto or kutti no daro)

  2. 1/4 cup sour low fat curds (dahi) mixed with

  3. 2 tablespoons water

  4. 1/2 cup grated bottle gourd (doodhi / lauki)

  5. 1 tsp ginger-green chilli paste

  6. 2 tbsp chopped coriander (dhania) a pinch of turmeric powder (haldi)

  7. 1 tsp fruit salt

  8. 1 tsp mustard seeds ( rai / sarson) a pinch of asafoetida (hing) salt to taste

  9. 1 tsp oil For serving

  10. 4 tbsp Carrot Garlic Chutney

Instructions Jump to Ingredients ↑

  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. 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.

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