Recipes
Buckwheat dosa
Buckwheat dosa is a buckwheat flour pancake-like food. It is a seed, not a grain, that is used as a gluten-free alternative to regular grains. Vitamin B6, Pantothenic acid (Vitamin B5), Folate (Vitamin B9), and Niacin (Vitamin B3) are all present.
Ingredients 9
- 1 cup of buckwheat
- 1 teaspoon of mustard seed
- 2 tablespoon of coriander (Dhaniya), finely chopped
- ¼ black lentils (Urad dal/ Kali dal)
- 1 tablespoon of oil
- ¼ teaspoon of asafoetida (Hing)
- 2 teaspoon of green chillies, finely chopped
- 3 ¼ cup water
- salt
Method
- Blend buckwheat and black lentils (urad dal/ kali dal) in a mixer to get the fine powder.
- Heat the oil in a pan
- Add mustard seeds (sarson/ rai) to it.
- When the seed start crackling, add asafoetida (hing).
- Sauté on a medium flame for a few seconds.
- Add chilli, coriander (dhaniya), salt, and water.
- Mix well
- Heat a non-stick griddle (tawa/pan) and grease it lightly with oil.
- Pour batter on in a circular motion.
- Add a little amount of oil.
- Cook on both sides till it becomes golden brown.
- Serve with green chutney.
Nutrition facts
Approximate values for the recipe as written.
| Energy | 39 Kcal |
|---|---|
| Carbohydrates | 6.1 g |
| Proteins | 1.4 g |
| Fat | 1 g |
| Fiber | 0.9 g |
| Cholesterol | 0 mg |
| Sodium | 2.3 mg |