Himachali Aktori Buckwheat Pancake Hill Station Crepe

Method

1. 1

   About buckwheat flour: Kuttu ka atta is buckwheat flour — it is dark grey-brown, has a distinctive nutty, earthy smell and is completely gluten-free. It is an important crop in the higher altitude areas of Himachal Pradesh where wheat does not grow well. It is eaten especially during Hindu fasting periods in the plains but is an everyday grain in the hills.

2. 2

   Make batter: In a bowl, combine 1 cup buckwheat flour, 1/4 tsp cardamom powder, 1/2 tsp fennel seeds (these add a sweet, anise flavour characteristic of Himachali preparations), and a pinch of salt. Add 1 cup water gradually while whisking to make a smooth, lump-free, pourable batter. The batter should be slightly thicker than dosa batter — it should coat the back of a spoon.

3. 3

   Rest: Let the batter rest for 10 minutes. Buckwheat flour absorbs water gradually.

4. 4

   Check consistency: After resting the batter will have thickened slightly. Add a little more water if needed to return it to a pourable, flowing consistency.

5. 5

   Heat pan: Heat a non-stick or cast iron pan on medium heat. Add 1/2 tsp ghee and spread it around the pan surface.

6. 6

   Pour batter: Pour 4 tbsp of batter into the centre of the pan. Using the back of the ladle or spoon, spread gently into a round about 15 cm wide. Aktori is thicker than dosa — about 4 to 5 mm — so do not spread too thin.

7. 7

   Cook covered: Cover the pan with a lid. Cook on medium heat for 3 to 4 minutes. The surface will look set and dry and the bottom will be golden.

8. 8

   Flip: Flip with a spatula. Add a small drizzle of ghee. Cook the second side uncovered for 2 minutes until golden.

9. 9

   Repeat: Make all aktori with the remaining batter.

10. 10

    Serve: Serve hot with ghee, honey or fresh yogurt. Can also be served with the Himachali sidhu accompaniment.