Kuttu or Buckwheat, despite its name is not related to wheat. It is gluten free and has abundant complex carbs and fiber which suppresses appetite makes you feel fuller for a longer period of time.
It helps to regulate blood sugar and reducing blood pressure. And since it contains much less calories than wheat or rice it aids weight loss.
I have been using the buckwheat flour as a gluten free alternative for some time now. The nutty flour of kuttu rotis complements the green vegetables very well.
Earlier on the fasting days, the sabudana khichdi was a staple. But I used to feel very bloated, uneasy and lethargic after having it. One of my friend suggested Kuttu khichdi, but frankly I was a little skeptical having never cooked with whole kuttu.
With a some trial and error got it right on the second try.
The cooking process is actually similar to the sabudana khichdi with some subtle difference.
100 to 150 gms whole Kuttu
2 tsp Ghee
1 tsp Cumin (jeera)
2 Green Chillies
1/2 inch Ginger
1 Diced Potato
2 tbsp Roasted and crushed Peanuts
1 tsp Salt
1/2 a lemon
Coriander leaves for garnish (optional)
Wash the whole Kuttu. Soak them in water for 2 hrs. This help it to cook better. The kuttu turns gelatinous when soaked. Wash it under water.
Pressure cook the kuttu with about 1/2 cup water for 2 whistles. I cooked it to reduce the cooking time later. You can cook them later too.
Crush the ginger and green chillies.
Heat the Ghee in a kadhai.
Add the Jeera and saute.
When the jeera turns aromatic, add the crushed ginger and chillies and saute.
Toss in the diced Potatoes and salt.(If you haven't cooked the kuttu earlier, add it along with the potatoes) Cover and cook till the potatoes are cooked.
Tip in the cooked Kuttu and sprinkle the crushed roasted peanuts. Cover and cook for another 8 to 10 mins. Add a splash of water if it becomes too dry.
Squeeze lemon juice over it while serving. Garnish with some more crushed peanuts and coriander leaves (optional)