Pseudocereals have been gaining a great amount of recognition around the world and for all good reasons. Pseudocereals are plants that produce fruits or seeds which are consumed as grains. Considered as whole grains, they are quite high in protein and are completely gluten-free. Examples of Pseudocereals are Quinoa, Amaranth, Chia Seeds and Buckwheat. Buckwheat, one incredible Pseudocereal, despite the word wheat in its name, is a tiny triangular seed that's harvested from a flowering plant related to Rhubarb. Buckwheat has nothing to do with wheat and perhaps the word 'wheat' in its name might have been attached for the reason that it is used as a wheat flour. A lot of people are not aware of the fact that Buckwheat is a native to Indian cuisine.
Also Read: Soak And Sprout Buckwheat For Optimum Health Benefits
Gluten Free Grain:
While Buckwheat’s popularity has increased as it is one of the best gluten free options available in the market, incidentally, this whole grain has been eaten as a fasting (Vrat) food in our country since time immemorial. During fasts, when cereals are not supposed to be consumed, buckwheat, popularly also called as ‘kuttu flour’ is one of the many utilized options in households. Buckwheat groats are considered to be one of the healthiest because they go through very little processing and contain more fiber, potassium, vitamins and less saturated fat than the regular oatmeal.
Recipes of Buckwheat
Buckwheat flour is typically used to make ‘kuttu ki rotis or kuttu ki pooris’ during Navratri, this amazing whole grain can be used in countless ways. Get some Buckwheat flour or some groats, for relishing it like a bowl of porridge, add a few buckwheat groats into salads or make a yummy meal out of this wonder food. Here are two delicious recipes of this gluten free super food-Buckwheat Dosa and Buckwheat Khichdi, that deliver loads of nutrition and good health.
Also Read: Durum Wheat/Semolina Flour: Health Benefits, Nutrition, Recipes and Contraindications
Buckwheat Dosa
Ingredients:
1 1/2 cup buckwheat (kuttu)
1/2 teaspoon asafoetida
1 coriander leaves
1 teaspoon mustard seeds
1/2 cup refined oil
1 green chilli
2 tablespoon urad dal
Salt as required
Water as required
Method:
To prepare this dosa recipe, wash and finely chop green chillies in a bowl
Take a blender jar, add urad dal along with buckwheat in it, grind well to get a fine powder
Heat 2 teaspoons of oil in a frying pan and add mustard seeds to it.
When the seeds start to crackle, add asafoetida and saute over medium flame.
Saute for a few seconds and add the chopped green chillies and required amount of water to it.
Mix well and pour the mixture into the flour powder.
Grease a non-stick pan with a few drops of oil and spread a small amount of the batter from the centre.
Cook from both the sides until it turns golden brown
The dosa is ready to relish with your favorite chutney for a super Sunday Brunch!
Nutrition:
Buckwheat is replete with heart-healthy compounds such as Rutin, a rare antioxidant that augment heart health, regulate diabetes, and manage weight. Urad dal is a rich source of protein, vitamin B, potassium, calcium and is highest in phosphorus. Phosphorus works with calcium and other nutrients to build healthy bones and teeth. Coriander leaves promote digestion and help keep infections at bay.
Buckwheat Khichdi:
Ingredients:
½ cup buckwheat groats.
2 cups water
2 small potatoes, peeled and chopped
3 tablespoons peanuts
3 tablespoons grated coconut
1 teaspoon cumin seeds
2 green chilies, sliced in half
¼ teaspoon turmeric powder
3 tablespoons fresh coriander leaves, chopped
½ teaspoon salt
½ teaspoon red chili powder
10 to 12 curry leaves
1-inch finely chopped peeled ginger
1 teaspoon fresh lime juice
1 tablespoon sugar
2 tablespoons ghee
Method:
Soak buckwheat for a minimum of 4 to 6 hours
Boil uncovered for 15 minutes until it turns tender
Boil 2 small potatoes until soft, peel, dice and keep them aside
Dry roast a handful of peanuts in a frying pan until lightly browned. Make a coarse powder
In a large bowl, combine buckwheat, coconut, turmeric, peanuts, chopped coriander, salt, and red chili powder
Use your hands to mix everything evenly
Heat ghee in a large frying pan on medium flame
Add cumin, sliced green chilies and curry leaves to the hot ghee. Fry for about a minute and add ginger and fry for another minute
Add buckwheat mixture to the wok, and fry for about three to four minutes and turn off the heat
Add lime juice and sugar into buckwheat
Serve hot Buckwheat khichdi with plain yogurt, some papad and your favorite pickle
