Mini Carrot Cabbage And Buckwheat Pancake Recipe

Ingredients

• 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 (namak)
• 1 1/2 tsp oil for cooking

Steps

1. Clean, wash and soak the buckwheat in ½ cup water in a deep bowl and keep aside for 20 minutes.
2. Blend the soaked buckwheat in a mixer along with the water till smooth.
3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
4. Heat a non-stick mini pancake pan and grease it with ½ tsp of oil.
5. 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.
6. Cook them till they turn golden brown in colour from both the sides.
7. Repeat steps 5 and 6 to make 10 more mini pancakes in 2 more batches.
8. Serve the carrot cabbage and buckwheat pancake immediately.