Buckwheat Dosa

A crispy and tasty instant buckwheat dosa which is a protein packed and delicious dish to make in fasting days too.

This buckwheat dosa wasn’t supposed to be the recipe of the day.In fact, I had three more dishes ready in the drafts from which one was meant to be the post of the day. But I changed the plan at last moment and am posting this buckwheat dosa instead that I made today.

As we are fasting for 9 days  I am making saatvik food for either lunch or dinner, I mean we are eating only once in a day. So as today is weekend this thali was for the lunch. Buckwheat is a good source of protein and has become a popular gluten-free superfood these days.  It is the only second ingredient that we are getting here in Ireland apart from Barnyard millets,[which is a recent addition to the Asian store this year] for fasting food is what I am using mostly.

We, adults in the family, are fasting and the girls love the food that I make during these days. So basically I don’t have to cook separately for them. That’s the plus point I like and I won’t have to run behind them to eat as they can have all of it without complaining.

Blogging Marathon#80 Week 4/Day 20
Theme– Protein Rich Dishes
Dish-Buckwheat Dosa
Protein Source- Buckwheat Yougurt

Buckwheat Dosa

Sapana Behl

A crispy and tasty instant buckwheat dosa which is a protein packed and delicious dish to make in fasting days too.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Indian

Servings 4 People

Ingredients

  

1x2x3x

• 2 cups buckwheat flour
• 1/2 cup whisked yougurt
• 1 teaspoon cumin seeds
• salt to taste
• 3 cups water
• 2 tablespoon olive oil

Instructions

 

• In a mixing bowl add buckwheat flour, yoghurt, salt and cumin seeds. Stir until it starts combining.
• Add 3 cups of water a cup at a time and make a smooth yet thick batter.
• Let the batter rest for 30 minutes on kitchen counter covered with a lid.
• Once the batter is rested stir it a couple of times. Heat a tawa or round pan and smear little oil onto of it.
• Add a ladleful of batter and spread it in the circular motion as long as you want.
• Drizzle more olive oil on sides of dosa. Cook until golden and crispy.
• Remove and serve hot with jeera aloo and mint chutney.

Notes

There is no need to flip the dosa and cook on another side.

For better results use a slightly sour yoghurt to make the dosa.

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Enjoy!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Best Regards,
Sapana Behl