Eggless Buckwheat Banana Paniyaram kuttu ke Appe Navratri


Eggless Buckwheat Apple Pie Galette Navratri


Top post on IndiBlogger, the biggest community of Indian Bloggers


Buckwheat is an ancient grain used in many forms in European cuisine. In India, mostly the flour is used during fasts as it is considered a pseudo grain or phalahar. Now also a large percentage of gluten free diets include buckwheat flour.

Paniyaram are small dumplings made in a traditional stone or metal pan that has hollows. The pan over use becomes nonstick with use as the cast iron becomes seasoned. Consequently, the sweet dumplings don’t stick even if you use less ghee.

In north India, Kuttu ka Atta is used primarily during fasts as it is known as phalahar- not grain but fruits. But mostly the easiest way to eat Kuttu ka Atta preparations is by deep frying them.

This Paniyaram or appe as they are also called, is sweetened with raw sugar or jiggery and has all the goodness of ripe bananas.

A few spices make this a perfect dessert and accompanied by a dip made with hung curd and a few spices, this almost fulfils pancakes or banana bread cravings.

A super simple recipe, the addition of baking powder makes these appe lighter. But because of dietary restrictions during fasts, you can skip the leavening agent altogether. so make these if you’re on a gluten free diet or fasting, enjoy these paniyarams in 15 minutes.

For the Buckwheat paniyarams

You need

2 ripe bananas

½ cup buckwheat flour

¼ cup raw sugar

¼ tsp cinnamon powder or cardamom powder

¼ tsp pink salt

¼ cup milk to mix

¼ tsp baking powder -optional

Ghee or butter to fry

For the dipping sauce

¼ cup hung curd or Greek yogurt

Pinch salt

½ tsp mint powder  

1-2 tsp raw sugar or maple syrup to sweeten

1 tsp chopped pistachio

Sprinkle dried rose petals

Mash the ripe bananas well.

Mix the raw sugar, buckwheat flour, salt, cinnamon or cardamom powder, baking powder and mix in the mix so as to make the batter even of dropping consistency.

Heat the appe pan, drop a few drops of ghee into each compartment and drop spoonsful of batter in to the compartment.

Allow to cook, turn when the base is cooked.

In a bowl mix the yogurt, sweetener, mint, most of the pistachio, salt and half the rose petals.

Scrape into a serving bowl and garnish with the rose petals and pistachio.

Serve the appe with the dipping sauce.

Do share pictures of the cheesecakes you dont bake by tagging Baketitude. follow us on Instagram and twitter, like us on Facebook and share the love.

Affiliate Disclosure: This post contains affiliate links. This means that if you were to make a purchase through one of these links, “Baketitude”, website would receive a small commission at no additional cost to you.

Amazon Disclosure: “Baketitude” website is a participant in the Amazon Services, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.in 

Eggless Buckwheat Apple Pie Galette Navratri

Leave a Reply

Your email address will not be published. Required fields are marked *