Buckwheat Dosa

Makes 10 Dosa


  • 1 cup buckwheat (kuttu atta)

  • 1 tbsp green moong dal (dehusked)

  • 1 tbsp oil

  • 1 tsp mustard seeds (rai/sarson)

  • 1/4 tsp asafoetida (hing)

  • 1 tsp finely chopped green chillies

  • 2 tbsp finely chopped coriander (dhania)

  • salt to taste


1. Combine the buckwheat and green moong dal in a mixer and blend to a smooth powder. Keep aside.

2. Heat the oil in a small pan and add the mustard seeds.

3. When the seeds crackle, add the asafoetida and sauté for a few seconds.

4. Combine the buckwheat-moong dal powder with the tempering and mix well.

5. Add the green chillies, coriander, salt and approximately 1¾ cup of water and mix well into a batter.

6. Pour a ladle of the batter onto a greased non-stick tava (griddle) and let it spread to form a thin circle.

7. Cook till both the sides are golden brown in colour and fold over to make a semi-circle.

8. Repeat with the remaining batter to make 9 more dosas.

9. Serve immediately with tomato-coriander chutney.

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