Buckwheat Pancake (Diabetic Snacks) by Tarla Dalal

Buckwheat Pancake, buckwheat combines with sour low-fat curds and bottlegourd to make iron and fibre-rich pancakes.
Recipe Link : http://www.tarladalal.com/Buckwheat-Pancake-(-Diabetic-Snacks)-22269r

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Buckwheat Pancake

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.

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Soaking Time: 1 hour.
Makes 8 pancakes.

1 cup buckwheat (kutto or kutti no daro), washed and drained
¼ cup sour low-fat curds (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)
Salt to taste
2 tsp oil for greasing and cooking

1. Combine the buckwheat and curds along with 2 tbsp of water in a deep bowl, mix well and cover and keep aside to soak for 1 hour.
2. Blend the buckwheat-curds mixture to a coarse mixture without using water.
3. Transfer the coarse mixture to 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 ⅛ tsp of oil.
5. Pour a ladleful of the batter on it and spread in a circular motion to make 100 mm. (4”) thick round.
6. Cook, using ⅛ tsp of oil, till it turns light brown in colour from both the sides.
7. Repeat the steps 4 to 6 to make 7 more pancakes.
Serve immediately.

Nutritive values per pancake
Energy: 76 kcal
Protein: 2.3 gm
Carbohydrates: 12.8 gm
Fat: 1.7 gm
Iron: 2.9 mg
Fibre: 1.7 gm