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Khulay (3pc)

Bhutanese savory, hot, thick buckwheat pancakes (3 pieces).

Khulay are traditional Bhutanese buckwheat pancakes that offer a unique and wholesome alternative to conventional wheat pancakes. These thick, savory pancakes are made from buckwheat flour, giving them a distinctive nutty flavor and dense, satisfying texture. Unlike typical sweet pancakes, Khulay are traditionally served hot with a spread of local butter, making them a perfect breakfast or snack option. The natural earthiness of buckwheat pairs wonderfully with the rich butter, creating a simple yet deeply comforting dish that showcases Bhutan’s agricultural heritage and gluten-free culinary traditions.

Khulay Bhutanese savory, hot, thick buckwheat pancakes (3 pieces) - Bhutan Kitchen Menu item

Price - ฿150

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History of Khulay (3pc)

Khulay (also spelled Khur-Le) has been a staple in Bhutanese cuisine for generations, particularly in regions where buckwheat cultivation thrives. Buckwheat has long been an important crop in Bhutan’s mountainous terrain, where it grows well at high altitudes where other grains might struggle. The name “Khulay” comes from the Dzongkha language and refers to these traditional pancakes that were originally made with whatever grains were locally available, including barley, wheat, or buckwheat. Over time, buckwheat became the preferred choice due to its nutritional benefits and gluten-free properties. Traditionally, Khulay were served as a simple breakfast or snack, often accompanied by eggs or used as a flatbread side dish with main meals. The practice of serving them hot with local butter reflects the Bhutanese appreciation for simple, nourishing foods that utilize local ingredients.

Nutritional Value of Khulay (3pc)

Nutrient

Range

Calories

-

Protein

9

Fat

6

Carbohydrates

56

Fiber

4

Sodium

380

Dietary Information:
A serving of Khulay (3 pieces, approximately 250-300g) contains:

  • Calories: ~450-500
  • Fat: ~12-15g (primarily from butter and natural buckwheat oils)
  • Sodium: Low (depending on added salt)
  • Carbohydrates: ~75-85g (complex carbohydrates from buckwheat)
  • Protein: ~15-18g (complete protein from buckwheat)
  • Fiber: ~8-10g (high fiber content from buckwheat)

Health Benefits:
Khulay offers several notable health advantages:

  • Gluten-Free: Naturally gluten-free, making them suitable for those with celiac disease or gluten sensitivity
  • High in Fiber: Supports digestive health and helps maintain stable blood sugar levels
  • Complete Protein: Buckwheat contains all essential amino acids
  • Rich in Minerals: Provides magnesium, manganese, and copper
  • Heart Healthy: Contains rutin, which supports cardiovascular health
  • Low Glycemic Index: Helps maintain stable energy levels

How to make Khulay (3pc)?

Ingredients

  • 220g buckwheat flour
  • 400ml milk (or water for traditional version)
  • 1 egg
  • 1 teaspoon vegetable oil
  • Pinch of salt
  • Local butter for serving

Preparation

  1. Prepare Batter: In a mixing bowl, beat the egg with a whisk. Gradually add the milk while continuing to whisk. Add the vegetable oil and a pinch of salt.
  2. Mix Flour: Gradually add the buckwheat flour to the liquid mixture, whisking continuously until you achieve a thick but pourable batter. The consistency should resemble French crepe batter but slightly thicker.
  3. Rest Batter: Let the batter rest for 10-15 minutes to allow the buckwheat flour to fully hydrate.
  4. Cook Pancakes: Heat a non-stick pan over medium heat. Pour about 1/3 cup of batter for each pancake, spreading it slightly to form a thick circle.
  5. Cook Until Bubbly: Cook until bubbles appear on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
  6. Serve Hot: Serve the Khulay immediately while hot, with generous spreads of local butter.

Cooking Time: Approximately 20-25 minutes for 3 pancakes.

Bhutan Kitchen

Company

Bhutan

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