Buckwheat Savoury Cake is gluten-free and low-calorie snack which is rich in antioxidants. This recipe is best suited for people with Vata Prakriti. (To know your Prakriti, download Vedique Diet App)

Cooking Time: 30 Minutes

Serving Size: 2

Calories (Per Serving): 150 kCal

Ingredients

  • Buckwheat (kuttu flour), 1 Cup
  • Fresh Curd, 1 Cup
  • Grated raw potatoes,1 Cup
  • Grated Ginger, 1 Tablespoon
  • Green Chillies, 2-3 finely chopped
  • Coriander, 1/4th Cup finely chopped
  • Rock Salt to taste
  • Cumin seeds (jeera), 1/2 Tsp
  • Mustard seeds (sarson), 1/2 Tsp
  • Sesame seeds (til), 1 Tsp
  • Asafoetida, 1/4th Tsp

Method

  1. Combine the buckwheat and curds together in a bowl and mix well. Cover and keep aside for at least 1 hour.
  2. Add the potatoes, ginger, green chillies, coriander and salt and mix well. Cover and keep aside for at least 1 hour.
  3. Heat the oil in a non-stick kadhai and add the cumin seeds and mustard seeds.
  4. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
  5. Pour the batter in the non-stick kadhai and spread it evenly to make a thick layer, cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.
  6. Lift the cake gently using 2 large flat spoons and turn it over to the other side.
  7. Cover and cook on a slow flame for another 7 to 8 minutes or till it turns golden brown in colour.
  8. Cool slightly and cut into equal pieces. Serve immediately.

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