Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Chestnuts, roasted and milled fine | 210 g | Sweet, Astringent · Heating |
 Pumpkin, steamed and mashed | 250 g | Sweet · Cooling |
 Almond milk, unsweetened and warmed | 260 g | Sweet · Heating |
 Cinnamon, ground | 2 g | Sweet, Pungent, Astringent · Heating |
 Ghee, divided for the griddle | 18 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
Step-by-Step Preparation
- Complete the chopping and grinding for the chestnuts, pumpkin, and cinnamon, then set each component beside the stove in the order it enters the recipe.
- Whisk the chestnut meal, mashed pumpkin, cinnamon, salt, and warm almond drink into a thick batter. Give the spices about 30 seconds before adding the larger pieces, then continue over gentle medium heat for 4–5 minutes, moving the pan often, until the raw aroma is gone.
- Drop small rounds onto a lightly greased griddle and let their edges dry before moving them. Hold the griddle at medium heat and allow 2–3 minutes on the first face and 1–2 minutes after turning, until the surface looks dry, brown freckles appear, and the center springs back.
- Turn each pancake with a broad spatula and cook until the second side browns and the center sets. Hold the griddle at medium heat and allow 2–3 minutes on the first face and 1–2 minutes after turning, until the surface looks dry, brown freckles appear, and the center springs back.
- Stack Vrat Chestnut Pumpkin Pancakes beneath a clean cloth for 7 minutes; serve it warm once the center has relaxed but the browned faces are still dry.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Pumpkin and chestnut produce tender egg-free fasting pancakes Vata: serve it warm and add a little ghee if the meal feels dry. Pitta: keep the sharp spices modest and favor coriander or fennel. Kapha: use a smaller portion and sharpen the seasoning with ginger or black pepper.
USDA Nutrition Facts for Vrat Chestnut Pumpkin Pancakes
| Nutrient | Per 100g | Per Serving (1 serving (186g)) |
|---|---|---|
| Energy (Calories) | 107 kcal | 199 kcal |
| Protein | 1.4 g | 2.7 g |
| Total Carbohydrates | 17.9 g | 33.3 g |
| Dietary Fiber | 1.8 g | 3.3 g |
| Total Sugars | 4.3 g | 8.1 g |
| Total Fat | 3.5 g | 6.5 g |
| Calcium | 77.9 mg | 144.9 mg |
| Iron | 0.65 mg | 1.21 mg |
| Magnesium | 16.0 mg | 29.7 mg |
| Phosphorus | 55.7 mg | 103.6 mg |
| Potassium | 294 mg | 546 mg |
| Sodium | 230 mg | 428 mg |
| Zinc | 0.33 mg | 0.62 mg |
| Copper | 0.19 mg | 0.36 mg |
| Manganese | 0.09 mg | 0.17 mg |
| Selenium | 0.4 µg | 0.8 µg |
| Vitamin C | 10.4 mg | 19.3 mg |
| Vitamin A (RAE) | 178.1 µg | 331.3 µg |
| Vitamin E | 2.89 mg | 5.38 mg |
| Vitamin K | 2.9 µg | 5.3 µg |
| Thiamin (Vitamin B1) | 0.09 mg | 0.16 mg |
| Riboflavin (Vitamin B2) | 0.10 mg | 0.18 mg |
| Niacin (Vitamin B3) | 0.61 mg | 1.13 mg |
| Vitamin B6 | 0.16 mg | 0.30 mg |
| Folate (DFE) | 25.2 µg | 46.8 µg |
| Choline | 4.8 mg | 9.0 mg |
