Buckwheat Savoury Pancakes
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.
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
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.
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.
Another gluten free grain, I love making Sindhi Jowar Rotiwith barley flour. I use pearl barley to make khichdi, soups and idli too.
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 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 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
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 :
- Ancient 4 Grain Breakfast Bread from Cindy’s Recipes and Writings
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri’s Jikoni
- Dimbleby’s Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G’Gina’s Kitchenette
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Multigrain Seeded Loaf from What Smells So Good?
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Karen’s Kitchen Stories -Spelt and Einkorn Sourdough with Caramelized Onions
- Easy Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook’s Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha’s Recipe
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
- 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
- ⅛ tsp soda bi carbonate baking soda
- oil for shallow frying
- 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.
- 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.
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