Ingredients
Sanwa Millet 1 cup
Buckwheat 1/2 cup
Grated Coconut 1 cup
Grated Jaggery 1/2 cup
Mashed Banana 1/2 cup
Rock Salt a pinch
Cardamom Powder 1/4 tsp
Ghee as required
Preparation
Clean, wash and soak the sanwa millet and buckwheat separately in enough water for atleast 1 hour. Drain and keep aside. Blend the sanwa millet along with ¼ cup of water in a mixer and blend till smooth. Blend the buckwheat by adding 2 tbsp of water in a mixer till smooth. Combine the samwa paste, buckwheat paste, coconut, jaggery, banana, rock salt and cardamom powder in a deep bowl and mix very well with your hands. Heat a non-stick tava (griddle), grease it with little ghee, pour a ladleful of the batter and spread it in a circular motion to make a 100 mm (4") diameter thin pancake. Cook, using little ghee, till it turns golden brown in colour from both sides. Repeat with the remaining batter to make 12 more pancakes. Serve immediately.
(Courtesy: Chef Ramesh, 1 Oak Cafe & Bar, New Delhi)