Cara membuat
- Kocok tepung soba, garam, dan air menjadi adonan tipis yang halus — seperti single cream.
- Diamkan 10 menit agar tepung terhidrasi.
- Panaskan 1 sendok teh mentega dalam wajan anti lengket lebar dengan api sedang-tinggi.
- Tuangkan sekitar 80ml adonan ke wajan, miringkan untuk meratakan tipis.
- Masak 90 detik — gelembung permukaan muncul. Balik dan masak 60 detik lagi.
- Lipat menjadi setengah. Beri keju yak yang dihancurkan dan cabai cincang di atasnya. Santap segera sebagai sarapan panas atau camilan.
Common questions
Can Khur-le be made ahead?
Khur-le is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Khur-le spicy?
Khur-le as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Khur-le vegetarian or gluten-free?
This recipe contains gluten via the soy sauce and/or noodles. To make it gluten-free, substitute tamari for soy sauce.
How hard is Khur-le to make at home?
Khur-le is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can Khur-le be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Khur-le adalah pancake soba Bhutan — disantap sebagai sarapan di wilayah pegunungan tempat soba menjadi tanaman utama. Hidangan ini mencerminkan pertanian pegunungan Bhutan dan menjadi pokok di rumah lembah Haa dan Bumthang.
