Buckwheat Savoury Pancakes

January 12, 2016mayurisjikoni

EVENT:BREAD BAKERS |FOODIES_REDOING OLD POSTS

THEME: ANCIENT GRAINS

RECIPE: BUCKWHEAT SAVOURY PANCAKES

Buckwheat Savoury Pancakes or Farali Kuttu Ka Cheela is healthy, easy to make and delicious. Usually enjoyed as a hot breakfast options, these gluten free pancakes are loaded with vegetables.

Often, I make these pancakes or cheela when I am fasting for Ekadashi. Best enjoyed with some plain yogurt and green chutney. Sometimes I make them as an accompaniment to a simple potato curry.

What Vegetables Can I Add?

Well, any which you prefer. Spinach, boiled peas, boiled and finely chopped french beans, cooked corn, onion, etc are some suggestions. However, if you are making them for Ekadashi Fasting, then omit vegetables that are not allowed during the fast. I usually like to add grated carrot, zucchini or doodhi (bottle gourd). You can also add some grated paneer to make it more filling.

Do I Need To Rest The Batter?

Not at all, mix all the ingredients and immediately make the pancakes.

Thin Or Thick Pancakes?

Since the batter is loaded with vegetables, it is difficult to spread the pancake out thinly. If you want to make thin pancakes almost like cheela or crepes, then you need to process the vegetables into a coarse texture. Add the ingredients in the blender and process it till the vegetables are tiny.

Can I Use Oil, Butter Or Ghee?

Any you prefer. I sometimes use ghee and sometimes oil. If you are making them for fasting day then use an oil that is allowed during fasting or use ghee.

Are Buckwheat Pancakes Vegan?

While I like to add plain yogurt to the batter, you can easily add vegan yogurt or omit yogurt altogether. Just add more water to replace the yogurt.

 

Bread Bakers Theme

Robin Beck who blogs at A Shaggy Dough Story suggested we use ANCIENT GRAINS to bake a bread,flatbread or muffins.

BreadBakers

What Are Ancient Grains?

Truthfully, I had no idea that certain grains that I use are termed as Ancient Grains till Robin suggested this theme. My research began on the internet (what would we do without Google??). Also known as Heritage Grains, these grains have existed for the last hundred years without them being changed, that is they are not hybridized. Ancient grains have a more robust texture and thrive without much pesticides and fertilizers.

Some Examples Of Ancient Grains

MILLET

Gluten free, easy to cook and used as grain or flour. Actually, I find it is easier to digest. I love making Pearl Millet Pancakes for breakfast. Uji or Finger Millet Porridge is a staple breakfast in Kenya. Savoury Millet Pancake is where I use three different kinds of millets – pearl millet flour, barnyard millet and kodo millet. Pearl Millet and Almond Cookies are so delicious.

AMARANTH

A good source of  protein and vitamin C, gluten free, easy to digest amaranth is used as in the grain form and flour. It actually is classed as a pseudo grain. The seeds of amaranth look like grain. Fig and Amaranth Cookies are so easy to make, gluten free and yummy. Amaranth Fruity Pudding is an excellent breakfast or dessert option. My favourite way to use amaranth flour is to make Rajgira Halwa.

BARLEY

Another gluten free grain, I love making Sindhi Jowar Rotiwith barley flour. I use pearl barley to make khichdi, soups and idli too.

QUINOA

Quinoa like amaranth is a pseudo grain. The seeds look like grain, are rich in protein and has become a popular alternate to rice. Quinoa Tabbouleh Salad is a healthy, gluten free replacement for bulgur wheat. Garlicky Broccoli Quinoa makes a filling meal. Apple Avocado Quinoa Salad makes a perfect lunch option.

BUCKWHEAT

Buckwheat is another pseudo grain. It is a good source of protein, dietary fiber and gluten free. Some the dishes I make using buckwheat are,

Beetroot Buckwheat Risotto, a great alternate to rice.

Breakfast Buckwheat Pudding – a healthy and filling breakfast, loaded with dry fruits and nuts.

Soft Buckwheat Idli – simply love them. They turn out so soft and are easy to digest.

Buckwheat Khichdi – with potatoes it makes a filling meal.

CHIA  AND FLAX SEEDS

Both have become poplar as super foods. I like using flax seeds with my cereal, smoothies and as a topping for breads. My favourite way to enjoy chia seeds is in the form of a Chia pudding – Thandai Chia Pudding, Strawberry Chia Pudding. Chia Seeds also make an excellent alternate to gelatin in a Mousse Recipe like my Thandai Mousse.

OATS

Oats are a good source of dietary fiber, good for the heart and control sugar levels in the blood. In fact, oats keeps you full for a long period of time. Banana Peanut Butter and Oats Smoothie is my preferred way to begin the day. Fruit and Nut Granola is the other option.

I have yet to try out the following Ancient Grains

  • Kamut/ Khorasan
  • Wild Rice
  • Spelt
  • Teff
  • Sorghum
  • Farro
  • Freekeh

My Choice For The Theme: Buckwheat Savoury Pancakes

During my recent trip to India, I was lucky enough to get some buckwheat flour. It is widely used in India especially as an ingredient allowed during fasting days. Buckwheat is not a grain but a seed. I had come across the recipe for buckwheat pancakes or cheela in a magazine. To make it more filling and healthy I decided to add some vegetables. Known as kuttu in Hindi, kutto in Gujarati, both the seeds and flour are popular. The flour appears greyish brown with black specks.

Let’s check out what my fellow bakers have made using Ancient Grains :

THE GROUP – FOODIES_REDOING OLD POSTS

The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. This is our 71st one.  Wow, so that means I actually have at least 71 posts updated. This time am updating Buckwheat Savoury Pancakes. The recipe remains the same but I’ve updated this post with more structured write up, better photos and a video.

Check out my You Tube Channel MAYURI’S JIKONI

First Published on 12/01/2016. Updated on 04/03/2022

Ingredients Required For Buckwheat Savoury Pancakes

  • Buckwheat Flour – easily available in Indian Stores, in supermarkets, especially in the gluten free section, or online.
  • Zucchini Or Bottle Gourd – courgette or doodhi. Grated. If you are using doodhi, then peel and grate it.
  • Carrot – peeled and grated.
  • Bell Pepper – any colour or green capsicum. Remove the core, seeds and rib. Chop finely.
  • Fresh Coriander/ Cilantro – chopped.
  • Yogurt – plain and thick.
  • Coconut – freshly grated or desiccated. Optional.
  • Sesame Seeds – tal. To add in the batter and also for topping.
  • Green Chillis – finely chopped or paste.
  • Ginger – peel and grate or mince.
  • Rock Salt – sendha namak if you are making them for fasting. If not use, normal salt.
  • Water – normal tap water.
  • Pepper Powder – coarsely ground.
  • Baking Soda – Soda Bicarbonate.  Need a generous pinch. However, can omit it completely.
  • Oil/Ghee – enough for shallow frying the pancakes. Use oil that is suitable for fasting days like sunflower or peanut oil.

WATCH HOW TO MAKE BUCKWHEAT SAVOURY PANCAKES/KUTTU KA CHEELA

 

 

BUCKWHEAT SAVOURY PANCAKES |FARALI KUTTU KA CHEELA

mayurisjikoni
Buckwheat Savoury Pancakes or Farali Kuttu Ka Cheela is healthy, easy to make and delicious. Usually enjoyed as a hot breakfast options, these gluten free pancakes are loaded with vegetables. Ideal for fasting days like Ekadashi, Navratri, Shivratri.
 
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, fasting food, Side Dish, Snack
Cuisine Indian
Servings 6

Ingredients
  

  • 1 cup buckwheat flour
  • ½ cup zucchini grated
  • ½ cup carrot peeled and grated
  • ½ cup bell pepper finely chopped
  • ¼ cup fresh coriander chopped
  • ¼ cup plain yogurt thick
  • 2 tbsp coconut fresh/desiccated
  • 2 tbsp sesame seeds
  • 1 tsp cumin seeds
  • 1-2 green chillis chopped or paste
  • 1 tsp ginger paste
  • 1-1¼ tsp rock salt
  • 1¼ -1½ cup water
  • ¼-½ tsp coarse pepper powder
  • tsp soda bi carbonate baking soda
  • oil for shallow frying

Instructions
 

  • Add all the ingredients except baking soda and oil into a large mixing bowl. At first add only 1¼ cups of water.
  • Mix the batter. Add more water if required. The batter should not be too thick or too thin.
  • Just before preparing the pancakes, add baking soda if you're using any and mix.
  • Heat a frying pan, tawa, skillet over medium heat.
  • Add a few drops of oil or ghee and let it become a bit hot.
  • Add about ¼ -⅓ cup batter to the hot pan. Spread the batter out using a spatula or ladle. I usually make them about 5-6 inches in diameter.
  • Sprinkle some sesame seeds on top if you want to.
  • Lower the heat and cook the pancake on one side.
  • Flip it over. Add a few drops of oil/ghee and cook the pancake till done.
  • Repeat the above steps with the remaining batter.
  • Serve the pancakes with chutney, plain yogurt or a fresh salad. Can serve them with a potato curry too.

Notes

  • Use bottle gourd(doodhi) instead of zucchini.
  • Add other vegetables of your choice if you are not making them for fasting days.
  • Can add ½ part buckwheat flour and ½ part rice flour to make it more palatable for kids.
  • Some people don't consume baking soda on fasting days so omit it if that is the case.
 
Keyword buckwheat puda, buckwheat savoury pancakes, kuttu ka cheela

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A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  • tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

 

 

 

40 Comments

  • Robin @ A Shaggy Dough Story

    January 12, 2016 at 10:58 am

    These look great, Mayuri. I've made buckwheat blini before but I love the addition of the coconut and veg in your pancakes. Thanks for sharing and I hope you enjoyed the ancient grains theme.

  • Sowmia pragash

    January 12, 2016 at 3:09 pm

    Savory pancakes, very new to me. Gonna try for today's dinner.

  • beena stephen

    January 12, 2016 at 3:30 pm

    Looks very yummy and healthy

  • Mayuri Patel

    January 12, 2016 at 5:08 pm

    Thank you Robin,loved the theme though I didn't have a choice of ancient grains where I live. However,I knew it would have to be an Indian preparation with what little is available in Mombasa.

    1. Archana

      March 8, 2022 at 9:42 am

      5 stars
      Buckwheat is something I not tried using as yet. Your cheelas look so very tempting! They will make a filling meal for us.

      1. mayurisjikoni

        March 8, 2022 at 10:08 pm

        Thanks Archana,you should try buckwheat as it is so healthy and good for diabetics. Starting off with this savoury cheela is a good idea.

  • Mayuri Patel

    January 12, 2016 at 5:08 pm

    Do let me know if your enjoyed them, Sowmia.

  • Mayuri Patel

    January 12, 2016 at 5:10 pm

    Thanks Beena, do try out the recipe. Its really healthy and light on the stomach.

  • Wendy Klik

    January 12, 2016 at 5:27 pm

    These look very tasty but I really enjoyed the cultural lesson included. I love learning of other cultures through food. I think it is the original universal language.

  • Julie

    January 13, 2016 at 12:29 am

    How creative and delicious. Buckwheat is one of the ingredients that I would like to use but haven't yet.

  • Susan Pridmore

    January 13, 2016 at 1:12 am

    These look wonderful! I've made buckwheat crepes and loved the flavor, so I know I'd love these!

  • Pavani N

    January 13, 2016 at 2:21 am

    Love the idea of making oothappams with buckwheat flour. They are so much more nutritious than the regular ones. Good choice Mayuri.

  • Karen Kerr

    January 13, 2016 at 3:14 am

    Those are really interesting and I love your explanation of buckwheat as well as your cultural story! I love savory too. =)

  • Georgina Kurian

    January 13, 2016 at 7:49 am

    Really lovely Mayuri. Savoury and unique. I had a similar idea with my choice of flours but thought Id try the same next time.

  • Ansh

    January 13, 2016 at 3:30 pm

    Amazing Idea. I always make only dosa or flat bread, but this is beyond yummy!! Going to make this soon.

  • Stacy Rushton

    January 13, 2016 at 4:33 pm

    I love your uttapam pan, Mayuri! Not that I need another pan, but I bet I can find one here in Dubai. 🙂 And then I can try your recipe the right way!

  • Mayuri Patel

    January 14, 2016 at 6:04 pm

    Thank you Wendy. Its so true that besides music, food is a universal language.I too have and still am learning a lot about other cultures through blogging. Ekadashi is a fasting for the Hindus that comes every 15 days. During that time we are not allowed to eat any grains, cereals etc.

  • Mayuri Patel

    January 14, 2016 at 6:06 pm

    Thank you Julie.The first time I had buckwheat crepes was in Chevreuse, France. Loved and since then have been using it but with an indian taste whenever I get buckwheat flour here.

  • Mayuri Patel

    January 14, 2016 at 6:07 pm

    Thanks Susan, am sure you will love the savoury pancakes as it gives you the frredom to add veggies of your choice and its super healthy.

  • Mayuri Patel

    January 14, 2016 at 6:08 pm

    Thanks Pavani, try them out, they do taste different. I didn't add onion as I made it for Ekadashi, but you can add whatever you like.

  • Mayuri Patel

    January 14, 2016 at 6:10 pm

    Thank you Karen. Buckwheat is one of my favourite new ingredient besides quinoa. Love it.

  • Mayuri Patel

    January 14, 2016 at 6:11 pm

    Thank you Georgina.

  • Mayuri Patel

    January 14, 2016 at 6:13 pm

    Thanks Ansh. My next on the list is crepes(dosa) with buckwheat.The pancakes is a healthy meal when accompanied with salad.

  • Mayuri Patel

    January 14, 2016 at 6:15 pm

    Thank you Stacy, I got the pan from India. However, you really don't need a special pan to make the uttapam. Its like making pancakes on a normal pan as the batter will not spread out too much. I made mini ones but normal uttapams served in restaurants are the size of a roti or paratha.

  • Nayna Kanabar

    January 14, 2016 at 9:20 pm

    These pancakes are really healthy and delicious I make buckwheat theplas, they taste great.

  • Dannii Martin

    January 15, 2016 at 4:11 pm

    I never think to have savoury pancakes, but these do look very tempting.

  • Mayuri Patel

    January 15, 2016 at 6:01 pm

    Thanks Nayna. Buckwheat theplas sounds great. Will try them out.

  • Mayuri Patel

    January 15, 2016 at 6:03 pm

    Danii savoury pancakes make a great meal option,healthy and filling along with some salad. Try them. I've also make chickpea flour savoury pancakes.
    http://mayurisjikoni.blogspot.co.ke/2015/07/515-chickpea-flour-savoury-pancake.html

  • Chef Mireille

    January 16, 2016 at 7:02 pm

    so healthy and flavorful

  • sneha datar

    January 17, 2016 at 1:13 pm

    Yours look lovely… fresh uttapams for breakfast… divine.

  • Serviced Apartments London Lady

    January 19, 2016 at 4:43 pm

    These look delicious, a great twist on traditional pancakes!

  • vimalalakshmi

    January 23, 2016 at 3:11 am

    Healthy and delicious uttappams dr…….

  • Preethi

    March 9, 2022 at 7:07 am

    5 stars
    These buckwheat pancakes loaded with veggies sounds incredible. Very informative post on Ancient grains . Love this delicious and guilt free pancakes.

    1. mayurisjikoni

      March 9, 2022 at 8:12 pm

      Thank you so much Preethi. Try them out, so easy to make and can add any veggies you have at hand.

  • Seema

    March 9, 2022 at 6:21 pm

    5 stars
    You have such a lovely collection of recipes with ancient grains. I love the fact that this pancakes are mix and make saves so much time making healthy food.

    1. mayurisjikoni

      March 9, 2022 at 8:06 pm

      Thank you so much Seema, for sure this recipe is really handy as I can add any veggies I have. And healthy hot cheela are ready in no time.

  • Renu

    March 14, 2022 at 10:08 am

    5 stars
    Love Savoury pancakes and that too when loaded with veggies and made using healthy flour. I love the crisp texture of the pancakes.

    1. mayurisjikoni

      March 14, 2022 at 4:38 pm

      Thank you so much Renu, love making these for fasting days.

  • Jayashree T.Rao

    March 15, 2022 at 3:27 am

    5 stars
    Buckwheat savoury pancakes looks tasty and healthier than our usual one. Blogging has made me realise I am yet to try so many kinds of food.

    1. mayurisjikoni

      March 15, 2022 at 2:54 pm

      Thanks Jayashree, we use buckwheat often especially for Ekadashi fasting. Try it as kuttu atta is now so easily available all over India.

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