Kuttu Ka Cheela (Buckwheat Pancake)

Kuttu Ka Cheela

Kuttu  Cheela is one of the simplest, quickest and yummiest treats to have during fasting days. But why only during fasts? It is so good from both taste as well health point of view that it should be included in our day to day diet too.

Normally, people face problem in making Poori or Chapati with this flour. But believe me, with this recipe making pancake or Cheela is a child’s play. This recipe has a secret ingredient which makes all this possible. It’s not the normal Cheela but is with a difference.

The outcome is so good that call it Cheela or Kuttu ka Parantha or Dosa. Call it by whatever name you like but the end result is simply awesome.

You can make it soft or crisp depending on your taste buds. Though we make the traditional ‘Vrat ki Alloo Ki Sabzi and Arbi with it but you can have it with curd also.

Now, what is that secret ingredient? Well, that is potato and that too raw and grated. When the grated potato is added to the Kuttu Singhara flour, the resulting Cheela is firm and not the one difficult to handle.

The credit for this recipe goes to my husband’s aunt Mrs Vidyut Gupta. Today, she is not with us but will always be there in our memories.

Kuttu and Singhara (Buckwheat and Water Chestnut)both are loaded with nutrients. These are gluten-free and is also good for Diabetics due to their low GI. They aid in weight loss by keeping you full for a longer period of time as compared to other flours.  They are low in calories and contain a high amount of antioxidants. Knowing all these benefits of these two then I am sure you will not restrict yourself to use these during fasts only. Instead, you can have it any time of the year, fasts or non-fasts.

Let us see this amazingly simple recipe of Kuttu Singhara Cheela

Ingredients

1/2  Cup Kuttu Atta (Buckwheat Flour)

1/2  Cup Singhara Atta (Water Chestnut Flour)

1 Potato, Medium sized

Salt to Taste

Black Pepper to Taste (Optional)

1/2 teaspoon Green Chillies, Chopped finely (Optional)

1 Cup Water (approx)

Oil for Making Pancakes

Method

Take both the flours, salt, black pepper, and chopped green chilli in a bowl.

Wash the potato, peel it and grate it.

Add grated potato to the flour mix.

Before adding water to the flour, first, add grated potatoes. This is because potatoes have their water too and if added later the batter may become too runny.

Now make a batter of flowing consistency by using water.

Heat a skillet, preferably non-stick.

Wipe it with a wet cloth. Put a ladle full of the batter and spread it like Dosa.

Put little oil around it, wait for 30 seconds or so,  and flip it.

Cook from the other side till crisp.

Serve with Curd or green chutney.

Notes

  1. You can adjust the quantity of potatoes as per your preference. But more potato gives it a nice texture as well taste.
  2. A thick batter will give you a pancake which will be like Parantha (Chapati). The slightly thin batter will give you crispy Dosa like Cheela.
  3. After grating potatoes, immediately mix them with the flours. If you grate the potatoes in advance then soak them in water to prevent discolouration.
  4. No resting time is required. Once you make the batter, immediately start making pancakes.
  5. You can replace potatoes with plantains but do not replace potatoes with bottle gourd. Bottle gourd will give very soft and clumsy pancakes.

It is a very simple and easy recipe. My personal recommendation is that do try it out.

My other fasting recipes are:

How to Make Non-Sticky Sabudana khichdi

Vrat Ka Pulao

Vrat Ka Halwa

Fruit Cream

Apple Kheer

No fire Coconut Laddoo (Without Condensed Milk)

 

I would love to have your comments and feedback as you know your feedback fuels my enthusiasm to post more good content. If you post your creation’s pic on Instagram then remember to tag me #samirasrecipediary. You may like my FB page to know about my latest recipes.

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Stay Healthy…Stay Happy…

 

2 Comments

  1. Samira
    • Samira

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