Buckwheat Pancakes

Preparation :10 mins
Cook :20 mins
Total Time :901 hours 30 minutes
Servings :Makes 8 pancakes

Ingredients :

1 cup buckwheat (kuttu or kutti no daro) , washed and drained
1/4 cup sour low fat curds (khatta dahi)
1 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 cup grated bottle gourd (doodhi / lauki)
salt to taste
2 tsp oil for greasing and cooking

For Serving
mint and onion chutney

Method :

Combine the buckwheat and curds with 2 tbsp of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 1 hour.
Blend the buckwheat-curds mixture to a coarse mixture without using any water.
Transfer the coarse mixture into 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.
Heat a non-stick tava (griddle) and grease it using 1/8 tsp of oil.
Pour a ladleful of the batter on it and spread in a circular motion to make 100 mm. (4”) diameter thick circle.
Cook, using 1/8 tsp of oil, till it turns light brown in colour from both the sides.
Repeat steps 4 to 6 to make 7 more pancakes.Serve immediately with mint and onion chutney.