535.Buckwheat savoury pancakes/uttapams
Starting a healthy year
The Bread Bakers theme for January is Ancient Grains hosted by Robin Beck of A Shaggy Dough Story. I’ll be honest, had a slight idea about ancient grains but never actually paid much attention to it. I have used some of them not knowing that they are classed as ancient grains. My research began on the internet as to what really are ancient grains(heritage grains). All the grains we know are somewhat ancient as they have existed for years. However ancient grains are ones that have not changed over the last hundred years i.e have not been hybridized. They have not been modified over the years.Ancient grains have more robust texture thriving without much pesticides and fertilizers.Some of the most common ancient grains are quinoa, millet, spelt, teff, sorghum, farro(emmer), kamut(khorasan), chia, freekeh,amaranth, buckwheat,barley, wild rice. I realised that the Indian cuisine uses quite a few of these ancient grains and these days traditional recipes are modified to include buckwheat, quinoa, chia etc. There are people in remote villages that still make rotis using kamut or rather khorasan wheat.
I decided to use buckwheat. Buckwheat is not actually a grain but is a pseudo cereal.Its not wheat or related to wheat. It is the fruit seed of the plant. Its related to the rhubarb or sorrel plant. This makes it ideal to use during fastings such as Ekadashi. Buckwheat flour has a nutty, earthy taste. Its used to make soba noodles, pancakes, galettes(crepes), blinis etc. Rich in protein and minerals like manganese,copper, magnesium, phosphorus, rich in fiber, helps to control blood sugar, gluten free, buckwheat is considered ‘superfood’.
Known as kuttu ka atta in hindi, kutto in gujarati or papparai in tamil, its used for making dosas, rotis, and the groat is used for making khichdi. I decided to make buckwheat savoury pancakes or uttapams to serve on Ekadashi day. The flour appears grey as the seeds are harvested when they turn black. Some soak the groat overnight and then grind it to make the pancake mixture. I prefer to use the flour as its much quicker.
BUCKWHEAT SAVOURY PANCAKES (UTTAPAMS)
Makes 12-14 mini ones
1 cup buckwheat flour (kutu ka atta)
½ cup peeled and grated bottle gourd (doodhi/lauki) or zucchini
½ cup peeled and grated carrot
¼ cup chopped fresh coriander (cilantro)
2 tbsp fresh grated coconut
1-2 green chillis, chopped
1 tsp ginger paste
1-1¼ tsp salt
1¼ cup water
¼-½ tsp coarse pepper powder
a pinch of soda bi carbonate (baking soda)
2-3 tbsp oil
- Mix grated bottle gourd, carrot, coriander, coconut, ginger paste, chopped chillis in a big bowl.
- In another bowl mix buckwheat flour, salt, pepper and baking soda.
- Add flour to the vegetables.
- Add water and mix well. The batter should not be too runny or too thick.
- Heat a frying pan over medium heat.
- Add a few drops of oil and let it become a bit hot.
- Add about 2 tbsp of the batter.
- Lower the heat and cook the pancake (uttapam) on one side.
- Flip it over. Add a few drops of oil and cook the pancake till done.
- Repeat steps 6-9 with the remaining batter.
- Serve the pancakes with chutney, pickle, yogurt or a fresh salad.
- Use zucchini instead of bottle gourd.
- Add other vegetables of your choice.
- Can add ½ part buckwheat flour and ½ part rice flour to make it more palatable for kids.
- If you make the pancakes on a fasting day, avoid adding baking soda.
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- Multigrain Seeded Loaf from What Smells So Good?
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- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen’s Kitchen Stories
- Spelt Bread from Hostess at Heart
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