Bulgur Wheat Pancake (Calcium & Protein Rich Recipe for Pregnancy)

Tarla.Dalal's picture

Jan. 10, 2015

Bulgur wheat proves to be a good breakfast food, as it provides an adequate amount of energy (calories) and protein. Since your body requires calcium, the addition of curds improves the calcium content of the recipe. These pancakes are ideal for your second trimester as they are rich in fibre and will ease your digestive problems too.


Broken wheat 3/4 Cup (12 tbs) (dalia / bulgur wheat)
Curd 1/4 Cup (4 tbs)
Finely chopped cabbage 1/2 Cup (8 tbs)
Whole wheat flour 1 Tablespoon (gehun ka atta)
Bengal gram flour 1 Tablespoon (besan)
Green chilli paste 1 Teaspoon
Asafoetida 1 Pinch (hing)
Salt To Taste
Finely chopped coriander 2 Tablespoon (dhania)
Oil 2 Teaspoon (For greasing)



Take hot water in a bowl and soak the bulgur wheat for 10 to 15 minutes. Drain well.

In a mixer, combine the bulgur wheat, curds and ¼ cup of water and blend in a mixer till smooth. 

Take a bowl and transfer the bulgur wheat mixture into a bowl. Also, add the cabbage, wheat flour, besan¸ green chilli paste, asafoetida, salt, coriander and ¼ cup of water.Mix all the ingredients well. 

Heat a mini uttapa pan and grease it using ¼ tsp of oil.

Pour a spoonful of the batter on to each uttapa mould to make a 75 mm. (3") diameter round. You can make 7 pancakes at a time. 

Cook each pancake, using ⅛ tsp of oil, till they turn golden brown in color from both sides. 

Repeat steps 4 to 6 to make 7 more pancakes in one more batch. 


Serve hot with green chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 7

Nutrition Facts

Serving size

Calories 24Calories from Fat 4

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 83 mg3.46%

Total Carbohydrates 4 g1.3%

Dietary Fiber %


Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet