Mini Carrot and Cabbage Buckwheat Pancake, Low Salt Recipe
1/4 cup grated carrot
1/4 cup finely chopped cabbage
1/2 cup buckwheat (kuttu or kutti no daro)
1 tsp ginger (adrak) paste
1 tsp green chilli paste
1 tsp roasted and crushed cumin seeds (jeera)
1 tsp dried mango powder (amchur)
1/8 tsp salt
3/4 tsp oil for cooking
Clean, wash and soak the buckwheat in ½ cup water in a deep bowl and keep aside for 20 minutes.
Blend the soaked buckwheat in a mixer along with the water till smooth.
Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
Heat a non-stick mini pancake pan and grease it with ¼ tsp of oil.
Pour 1 tbsp of the batter into each of the 7 pancake moulds and spread it in a circular motion to make a 63 mm. (2½”) diameter round.
Cook them till they turn golden brown in colour from both the sides.
Repeat steps 5 and 6 to make 10 more mini pancakes in 2 more batches.
You might also like
Ingredients 1 cup boiled and mashed potatoes 1/4 cup grated carrot 1 bread slice , soaked and squeezed 1 tsp ginger-green chilli paste 2 tbsp chopped coriander (dhania) a pinch
Ingredients 6 large bread slices butter for spreading strawberry jam for spreading Method Cut all the sides of the bread, using a knife. Spread butter on each slice of bread.
Ingredients 1 cup grated carrot 1/2 cup finely chopped cucumber 1 cup fresh curds (dahi) , whisked 1 cup leftover cooked rice (chawal) 2 tbsp milk 1/4 cup finely chopped
Ingredients 1 cup boiled and mashed potatoes 1/2 cup grated carrot 1/4 cup chopped cauliflower 1/4 cup chopped french beans 1/2 cup shredded cabbage 1/2 cup green peas 1 tbsp