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Khura | Buckwheat Pancake - Arunachal Pradesh Breakfast

Buckwheat Pancakes, a traditional Monpa tribe breakfast, served with butter tea made from yak milk.

Course Breakfast
Cuisine Indian
Keyword Buckwheat flour dosa, Kuttu ka dosa
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 medium pancakes
Author Nisha

Ingredients

  • 1 Cup Buckwheat flour / Kuttu ka atta
  • 4 cups Rice beer or sparkling water
  • Salt to taste
  • Oil for cooking

Instructions

  1. Mix flour and water in a bowl and let it stand 10 minutes. Let the batter be slightly thick and in pourable consistency.

  2. Heat a griddle or tawa on a medium flame. Ladle the batter and pour it on the gridlle. Do not spread it with the back of your ladle as doing dosas.

  3. Cover and cook the pancakes until the bottom side starts browning. Then flip and cook on the other side.

  4. Serve this warm with some vegetable curry and butter tea.

Recipe Notes

  1. Do not spread the batter on the griddle, it will be sticky. Pour enough and let the batter spread naturally on the hot pan.
  2. Cover and cook the khura. As the buckwheat flour is gluten free, it breaks easily while flipping. To set the pancake properly, cover and cook on medium flame.
  3. The batter will thicken with time. Add some more liquid as required.
  4. As chhaang is made from rice, any rice beer can be used instead. If you do not have beer, use sparkling water.
  5. Indian Buckwheat pancakes are earthy, raw and is more of a peasant food. They will not be fluffy as they do not use any leavening agents like baking powder or soda. 
  6. Buckwheat flour is an acquired taste. It is earthy and raw and has an intense raw taste. Pair it up with a spicy curry or sauce on the side to balance it out. You can also mix this with other flours like wheat or all purpose flour to tame the taste.