Khura (buckwheat pancakes)
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Thick, soft pancakes of buckwheat flour cooked on a griddle, a Monpa breakfast eaten with butter tea and chilli-cheese relish.
Region: Tawang and West Kameng, Arunachal PradeshOccasion: BreakfastTime: 30 minServes: 4Vegetarian
Ingredients
- 2 cups buckwheat flour
- About 1½ cups water or milk
- ½ tsp salt
- ½ tsp baking soda (optional)
- Butter or oil for the griddle
Method
- Mix the buckwheat flour, salt and soda.
- Add water or milk slowly, whisking to a thick, pourable batter. Rest for 15 minutes.
- Heat a griddle and grease it lightly with butter.
- Pour a ladle of batter and spread it to a thick round about 15 cm across.
- Cook on medium heat until bubbles form and the edges set, then turn and cook the other side.
- Serve warm with butter tea and a relish of chilli and churpi (dried cheese).
History
Buckwheat grows well in the cold, high fields of Tawang and West Kameng, where rice does not, and has long been a staple grain of the Monpa.
Significance
Khura with butter tea is a typical morning meal in Monpa homes, giving energy for work in the cold.