It is the local name for Tartary buckwheat pancakes in Ladakh. It is often fermented overnight to be prepared for breakfast.
- 1 cup black buckwheat flour (organic if possible).
- 2 tbsp unroasted barley flour(thuktal).
- ½ tsp caraway seeds
- ¼ tsp salt
- 2 tsp softened butter
- 1 cup milk (all or half of the milk can be substituted with curd)
- 3-4 tsp organic apricot conserve
- 2 eggs beaten
- 2 tsp chopped walnuts
Now let's know how to prepare. Almost the same as your regular pancake with a few add ons.
1. Add buckwheat flour, caraway seeds, salt, thuktal, milk in a big bowl and mix.
2. Beat the eggs and butter in another bowl. Whisk in the milk and the apricot conserve.
3. Add both ingredients while whisking continuously. Stir in the chopped walnuts.
4. It should be just like dosa batter.
You can prepare this batter the night before and refrigerate.
The following morning,
1. Use a small 3-4 inch pan as smaller buckwheat pancakes don’t break and have greater integrity while flipping.
2. Heat the pan on medium-low heat and just when you spoon a dollop of the pancake mix into the pan, reduce the heat to a minimum and cover the pan so that the top side is fully cooked before flipping.
3. Flip to brown the other side too.
Serve hot with apricot preserve and fresh cream. Traditionally it is served with butter tea or chutney.