Buckwheat Dosa Recipe
A vegetarian Indian recipe with buckwheat flour (kuttu ka atta), tablespoons black urad dal (split) - powdered, rice flour. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Buckwheat Dosa recipe, firstly grind split black urad dal into a fine powder
buckwheat flour (kuttu ka atta)(2 cups)tablespoons black urad dal (split) - powdered(2) - 2
Meanwhile, heat oil in a pan over medium heat
- 3
Once the oil is hot, add mustard seeds
mustard seeds(1 teaspoon) - 4
Once the mustard seeds splutter, keep it aside
mustard seeds(1 teaspoon) - 5
In a bowl, combine buckwheat flour, urad dhal powder, rice flour, salt, asafoetida, green chilli and coriander leaves together
buckwheat flour (kuttu ka atta)(2 cups)tablespoons black urad dal (split) - powdered(2)rice flour(1 tablespoon)salt - as requiredasafoetida (hing)(1/4 teaspoon)green chillies - finely chopped(4)tablespoons coriander (dhania) leaves(2) - 6
Add mustard seeds to the dry ingredients
mustard seeds(1 teaspoon) - 7
Add water little by little to the dry ingredients and mix them well
water - as required - 8
Add water until batter like consistency is reached
water - as required - 9
Heat a crepe pan and season it with oil
- 10
Pour a ladle of the batter on the pan in a circular manner
- 11
Pour oil into the holes in the dosa and cook on both the sides until the dosa turns slight golden colour
- 12
Once it is done, take it on a serving plate and it is ready to be served
- 13
Try this gluten free Buckwheat Dosa and serve with South Indian Coconut Chutney or Sweet and Spicy Tomato Chutney Recipe
buckwheat flour (kuttu ka atta)(2 cups)
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Buckwheat Dosa Recipe
A vegetarian Indian recipe with buckwheat flour (kuttu ka atta), tablespoons black urad dal (split) - powdered, rice flour. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
13 steps- 1
To begin making the Buckwheat Dosa recipe, firstly grind split black urad dal into a fine powder
buckwheat flour (kuttu ka atta)(2 cups)tablespoons black urad dal (split) - powdered(2) - 2
Meanwhile, heat oil in a pan over medium heat
- 3
Once the oil is hot, add mustard seeds
mustard seeds(1 teaspoon) - 4
Once the mustard seeds splutter, keep it aside
mustard seeds(1 teaspoon) - 5
In a bowl, combine buckwheat flour, urad dhal powder, rice flour, salt, asafoetida, green chilli and coriander leaves together
buckwheat flour (kuttu ka atta)(2 cups)tablespoons black urad dal (split) - powdered(2)rice flour(1 tablespoon)salt - as requiredasafoetida (hing)(1/4 teaspoon)green chillies - finely chopped(4)tablespoons coriander (dhania) leaves(2) - 6
Add mustard seeds to the dry ingredients
mustard seeds(1 teaspoon) - 7
Add water little by little to the dry ingredients and mix them well
water - as required - 8
Add water until batter like consistency is reached
water - as required - 9
Heat a crepe pan and season it with oil
- 10
Pour a ladle of the batter on the pan in a circular manner
- 11
Pour oil into the holes in the dosa and cook on both the sides until the dosa turns slight golden colour
- 12
Once it is done, take it on a serving plate and it is ready to be served
- 13
Try this gluten free Buckwheat Dosa and serve with South Indian Coconut Chutney or Sweet and Spicy Tomato Chutney Recipe
buckwheat flour (kuttu ka atta)(2 cups)
Rate this recipe
