Buckwheat Savoury Cake

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.