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
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
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.
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