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Kisir Tangthur/Buckwheat Pancake Recipe
How to make Kisir Tangthur/Buckwheat Pancake
Traditional cuisines not only play an important role in our culture but also serves as important source of nutrients. These cuisines have been preserved by passing them down from one generation to the other, however, in the bling of the modern era, some of the unique Ladakhi cuisines were getting lost. By bringing these delicate mountain herbs and spices to the table, we are trying to revive those lost recipes of Ladakh as well as preserve the existing ones. Kisir is traditional pancake made of draphey (Buckwheat) and here served with Tangthur (buttermilk or yogurt dip made with green leaves or local herbs).
- Total Cook Time 30 mins
- Prep Time 15 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Kisir Tangthur/Buckwheat Pancake
- 50 gms Buckwheat flour
- 100 Buttermilk/yogurt
- 10 Arctic root leaves (Rrholo)
- 2 tsp Finely Chopped Onion
- 3 tsp Oil
- 100 Milk
How to Make Kisir Tangthur/Buckwheat PancakeHideShow Media
Wash the arctic root leaves and boil in water until fully cooked. Strain the water and finely chop the leaves.
In a bowl, mix the yogurt/buttermilk, chopped arctic leaves and salt as per taste. In a separate small pot, heat 2 tablespoon oil and add the chopped onions and add them to the yogurt mix.
In a medium bowl, add the milk to the buckwheat flour and whisk until you get a smooth batter and add salt as per taste.
Heat a non-stick pan over medium-high heat. Moisten the pan with oil.
Add half the batter onto the pan and spread into a round using back of the spoon.
Cook until the surface shows bubbles, about 2 minutes and flip carefully using a spatula. Cook until both sides are brown, another 1-2 minutes.
Serve hot with the yogurt dip.