A minimalist buckwheat crepe-roll. Nothing but buckwheat (just some yogurt). Unexpectedly delicious and can be an interesting alternative to your idli/dosa. Or, simply accompany your favorite soup.
SPECIAL TOOLS:
Nonstick griddle and spatula
INGREDIENTS
(makes 8 rolls)
- 1 cup cream of buckwheat soaked in 3-4 tbsps yogurt + 1 cup water
- salt to taste
- Little oil for the pan
METHOD
Let the buckwheat soak for 20-30 mins. Add salt to taste and mix well. The batter will be of thin pouring consistency.
Heat a nonstick griddle on low-medium heat. Spray some oil to very lightly grease it. Then add a ladle (approx 1/8 cup) of the batter onto the griddle and let it spread to the edges. You may have to tilt the pan a little. This delicate crepe cooks only on one side. When the edges begin to brown slightly; start to roll the crepe using a nonstick -friendly spatula while still on the pan and then remove to a serving plate.
Serve warm with dal/sambhar or any other accompaniment of your choice.
NOTES, HINTS, TIPS:
- Cream of buckwheat is ground buckwheat that made into porridge. Ala cream of wheat.
- If you cant find cream of buckwheat in your grocery store, you can run buckwheat through a processor to make your own.
- The non-stick pan helps in removing the crepe from the pan.
- Filling is also a good option. Before rolling you can add South Indian gun powder or finely chopped prepared veggies (onion, tomato, carrots etc.)
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