Buckwheat Dosa Recipe

Karthika Gopalakrishnan

March 19, 2017

4288 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:South Indian Breakfast

Cuisine:Indian

Dosa and Idli are the most common breakfast widely prepared in various parts of India. For the preparation of dosa or idli, the batter has to be ground and allowed to ferment for a day before preparing them as dosas. But, on those days when you do not have fermented batter on hand but still crave for dosas, then this Buckwheat is a must try. Buckwheat is one of the healthiest foods which is tasty, easy to prepare and inexpensive. Buckwheat is not a grain. The edible portion is a seed from the plant related to greens like Rhubarb. Buckwheat is gluten-free and is high in essential nutrients. This instant Buckwheat dosa can be prepared in less than few minutes and serves as a healthy breakfast. Regular consumption of buckwheat aids in digestion, weight loss, maintains stable blood sugar and healthy skin.

Try this gluten free Buckwheat Dosa and serve with South Indian Coconut Chutney or Sweet and Spicy Tomato Chutney Recipe.

If you like this recipe, you can also try our other Dosa recipes such as

Try this gluten free Buckwheat Dosa and serve with South Indian Coconut Chutney or Sweet and Spicy Tomato Chutney Recipe.

If you like this recipe, you can also try our other Dosa recipes such as

Ingredients

2 Buckwheat Flour (Kuttu Ka Atta)

2 Black Urad Dal (Split), powdered

1 Rice flour

Salt, as required

Oil, as required

1 Mustard seeds (Rai/ Kadugu)

1/4 Asafoetida (hing)

4 Green Chillies, finely chopped

2 Coriander (Dhania) Leaves

Water, as required

Instructions for Buckwheat Dosa Recipe

To begin making the Buckwheat Dosa recipe, firstly grind split black urad dal into a fine powder.

Meanwhile, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds. Once the mustard seeds splutter, keep it aside.

In a bowl, combine buckwheat flour, urad dhal powder, rice flour, salt, asafoetida, green chilli and coriander leaves together.

Add mustard seeds to the dry ingredients. Add water little by little to the dry ingredients and mix them well. Add water until batter like consistency is reached.

Heat a crepe pan and season it with oil. Pour a ladle of the batter on the pan in a circular manner.

Pour oil into the holes in the dosa and cook on both the sides until the dosa turns slight golden colour.

Once it is done, take it on a serving plate and it is ready to be served.

Try this gluten free Buckwheat Dosa and serve with South Indian Coconut Chutney or Sweet and Spicy Tomato Chutney Recipe.