Indian-style Buckwheat Blinis

Ingredients

In this Indian adaptation of the Polish bliny gryczane, we incorporate Indian spices such as cumin, turmeric, and coriander to infuse the blinis with a distinct Indian flavor profile. Additionally, we suggest serving them with yogurt and cilantro to enhance the Indian culinary experience. We alse have the original recipe for Bliny gryczane, so you can check it out.

• 1 cup (120g) buckwheat flour 1 cup (120g) buckwheat flour
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 large egg 1 large egg
• 2 tablespoons melted ghee or vegetable oil 2 tablespoons melted ghee or vegetable oil
• Yogurt, for serving Yogurt, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, salt, cumin, turmeric, and coriander.
2. 2.
   In a separate bowl, whisk together the buttermilk, water, egg, and melted ghee or vegetable oil.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with ghee or vegetable oil.
5. 5.
   Spoon about 2 tablespoons of batter onto the skillet for each blini. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
6. 6.
   Transfer the cooked blinis to a plate and cover with a clean kitchen towel to keep them warm.
7. 7.
   Repeat the process with the remaining batter.
8. 8.
   Serve the Indian-style Buckwheat Blinis with a dollop of yogurt and a sprinkle of fresh cilantro.

Treat your ingredients with care...

• Buckwheat flour — Make sure to use buckwheat flour specifically labeled as gluten-free if you have a gluten intolerance or allergy.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the batter.
• Experiment with different toppings such as chutneys, pickles, or even a fried egg for a heartier meal.
• If you prefer a thinner batter, add a little more water or buttermilk to achieve the desired consistency.
• Make a larger batch of blinis and freeze the leftovers for a quick and convenient snack or breakfast option.
• Serve the blinis warm for the best taste and texture.

Serving advice

Serve the Indian-style Buckwheat Blinis as an appetizer or snack. Arrange them on a platter and garnish with fresh cilantro for an attractive presentation. Provide a small bowl of yogurt on the side for dipping or spreading on the blinis.

Presentation advice

To enhance the visual appeal, stack the blinis in a neat tower on individual plates. Drizzle a swirl of yogurt on top and sprinkle with chopped cilantro. Serve with a side of fresh salad greens for a pop of color.