Navratri Special Buckwheat(Kuttu) Sprouts Chilla
Gluten Free Buckwheat Sprouts Crepes with Spiced Potato Hash
Posted By Savita
Sharing with you Navratri Special Buckwheat(Kuttu) Sprouts Crepe (Chilla). Navratri Durga Poojan is a special spiritual one week observed in India for offering prayers to Goddess Durga (twice every year). During this time in India, people go on fasting by giving up eating grains (specially gluten), meats, garlic, onion and many other things. Buckwheat or Kuttu is one of most popular gluten free flour consumed during these days.
Buckwheat Chilla (or crepe is you want to call it) is gluten free, egg and meat free and also onion and garlic free. This Kuttu Chilla is my favorite way of eating buckwheat during these fasts. Mostly, buckwheat is deep fried to make puffed or fried buckwheat breads or fritters, but these crepes are cooked in far less oil - just a spray or smudge on a non-stick pan.
I made these crepes with sprouted buckwheat. Since long I wanted to buy fresh buckwheat and try sprouting it. I did succeed in sprouting'em. You can see how pretty they look.
I sprouted buckwheat to add some gluten free grains to my salads for fasts. I often make salads with fruits like crisp apples, sweet oranges, grapes and buckwheat sprout for healthy yet gluten free fasting salads. Also, wanted to try use sprouted buckwheat for crepes since long.
Sprouting is easy. Soak buckwheat overnight in water. Next morning, rinse'em thoroughly and place buckwheat berries in a sieve placed on a wide bowl for good air flow.
Then for 2 days (3 days for large sprouts), rinse sieve in water every morning and evening and you have beautiful sprouts.
You can also use dry buckwheat flour or buckwheat berries (soaked in water just for a day) if you don't want to make buckwheat sprouts. I have made'em a number of times just with buckwheat flour, works perfectly fine. Only recommendation in that case - make buckwheat flour batter with yogurt (curd) and leave on kitchen counter for 15 minutes before cooking crepes.
I served'em with quick Spiced Potato Hash and some plain yogurt. I have included the recipe for Masala Aloo (spiced potatoes hash) below.
Wishing you all Happy Navratri. Enjoy fasts and happy cooking crepes :)
Pairing Ideas:
Ingredients
- 4 tbsp Yogurt (plus extra for serving)
- 3 Potatoes (3 large golden Potatoes, boiled, peeled and diced)
- 1 Ginger (1 inch root of fresh ginger fine diced)
- 1 tsp Coriander Powder
- Canola Oil (for making crepes/chilla and potatoes hash)
- 1/2 tsp Cayenne Pepper
- 1 tbsp Cumin Powder (roasted cumin ground)
- 3-4 tbsp Cilantro
- 2 Lime (juice 1 & 1/2 limes, rest for garnish and serving. )
- 1 Cup Buckwheat Seeds (Soaked overnight, then 2 days to make sprouts Or use dry Buckwheat Flour)
- Salt and Black Pepper (per taste)
Directions
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1. In a blender jar, take buckwheat sprouts, 1/2 tsp salt, 1/2 tbsp cumin powder, 1 tsp lime juice, 1/4 tsp cayenne pepper, 1/4 tsp black pepper, 4 tbsp yogurt(curd) and 1/4 cup water. Or if using buckwheat flour, mix all ingredients and buckwheat flour with a whisk or fork until well combined. -
2. Blend until seeds are fine pureed and set aside. - 3. Potato Hash - Dice boiled potatoes. In a pan, heat 1 tbsp oil, add ginger diced, potatoes, salt, 1/4 tsp black pepper (or per taste), 1/2 tbsp cumin powder and 1 tsp coriander powder. Mix well and let it potatoes brown in spices for 5 minutes (don't let'em burn.) Remove from heat, mix in 1/2 tbsp lime juice and keep aside.
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4. While potatoes are cooking, Heat a flat griddle. Add spray or brush 1/4 tsp oil on griddle surface. Pour 1/4 cup buckwheat batter and gently swirl with back of spoon to spread a little. Crepe should not be very thick or will be under cooked from center. -
5. Let crepe sear and crisp from edges (2 minutes), turn with a flat spatula and cook other side with spray oil. (2 minutes). Remove from griddle and place on a sheet lined with rack. Either crepes should be served immediately or kept on a rack so that inner side don't get soggy. -
6. Cook rest of crepes, (makes about 6), warm them again in microwave for 50 seconds. Serve 2 crepes per person topped with masala potatoes hash, yogurt and cilantro. Enjoy delicious gluten-free food at home.
Savita's Recipe Notes:
Even if you not fasting, enjoy this gluten free, lite and healthy sprouted buckwheat crepe for breakfast with some yogurt and/or potato hash and enjoy!!© Chef De Home. Post content including video and photos are copyright protected.