Buckwheat Dosa


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An easy and instant dosa prepared with buckwheat and urad dal. The twist here is that the ingredients are powdered, tempered and then mixed into a batter, which can be cooked immediately into yummy dosas.


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Um, you feel like having dosa today but no fermented batter on hand? Not to worry! Here is an easy and instant dosa prepared with buckwheat and urad dal. The twist here is that the ingredients are powdered, tempered and then mixed into a batter, which can be cooked immediately into yummy dosas. Serve the Buckwheat Dosa fresh off the tava with a chutney of your choice, preferably green chutney.

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Preparation Time: 
Cooking Time: 
Makes 9 dosas
Show me for dosas


Ingredients

1 cup buckwheat (kutto or kutti no daro)
1 tbsp urad dal (split black lentils)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
oil for greasing and cooking

For Serving
green chutney

Method
  1. Combine the buckwheat and urad dal in a mixer and blend to a fine powder.
  2. Transfer the powder in a deep bowl and keep aside.
  3. Heat the oil in a small pan and add the mustard seeds.
  4. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
  5. Add the tempering, green chillies, coriander, salt and approximately 2 cups of water and mix well.
  6. Heat a non-stick tava (griddle) and grease it lightly with oil.
  7. Pour ¼ cup batter in a circular manner. Pour a little oil in the holes of the dosa and cook on both the sides till golden brown in colour.
  8. Repeat step 7 to make 8 more dosas.
  9. Serve immediately with green chutney.
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 on 03 Apr 15 04:46 PM


A new version of dosa, with buckwheat. It taste different and very flavorful. To enjoy this dosa have it hot straight from the tava.