Instant Buckwheat Dosa

Buckwheat dosa can be made in a few minutes and need no soaking are grinding. This instant lacey dosa makes an amazing dinner even on busy weeknights. This pairs great with sambhar or any chutney.

Buckwheat is a pseudocereal and is rich in antioxidants and minerals. It has a well-balanced amino acid profila and hence great protein source. Buckwheat is gluten-free and it is called as kuttu. Many people consume buckwheat when they fast and do not want to take in grains. 

Buckwheat flour is used in this recipe to make a quick dosa. In my recipe, instead of adding rice flour alone, just like in any instant dosa, I have added soy flour to increase the protein content. Because of buckwheat and soy flour, this will require more water to make instant batter than any other instant dosa. The only thing to keep in mind is that these dosas should be served hot. They are best in this way. The leftover batter stays in the fridge for a couple of days. Just whisk well and make dosa.

Buckwheat flour, soy flour, rice flour, are mixed with salt, green chilies, ginger, sour yogurt, and water. A simple tempering and mixing with water makes an instant batter, How hard can this be. Chopped onions enhance the flavor and can be skipped if not preferred. This kind of instant dosa makes a lacey crispy dosa  than regular dosa. 

Instant dosa always comes in handy to make a quick fix meal. Dosa gives a comfort than any other food. With any chutney, dosa is perfect dinner for us. Kodhuma Dosa/Whole Wheat Dosa is another instant dosa variety which is equally easy and delicious. Dosa varieties like Sprouted Kala Channa Dosa, Kambu Pesarattu require soaking and grinding. If soaked in the morning, these can be ground and immediately used to make easy dinners. 

Ingredients

Makes about 12-13 dosas

Buck wheat flour - 3/4 cup

Salt - 1 and 1/4 tsp

Water- 4 to 4.5 cups

Sour yogurt - 1/4 cup

Soy flour - 1/4 cup

Rice flour - 1/4 cup

Onion - 1/2 cup, finely chopped

Cilantro - 2 tbsp, chopped

Green chili - 1 or 2, chopped fine

Ginger - 1/4 tsp, minced

Tempering

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Cumin - 1/2 tsp

Curry leaf - 1 sprig

Cashews - 1 tbsp, chopped

Red chilies - 1, torn

Asafetida - 1/8 tsp

Oil to make dosa 1/4 cup

Method

In a big bowl, add the buckwheat, soy, and rice flours followed by ginger, green chile, and salt. Whisk in to a smooth batter adding sour yogurt and half the water.

Heat oil in a pan, and add the ingredients listed under temoering. When the mustard seeds splutter, and cashews turn golden, add the curry leaves and asafetida. Pour it onto the dosa mix.

Add the remaining water and make the dosa batter ready.

Heat a pan, and when it is hot enough, pour a ladle of the dosa batter covering the entire pan. Drizzle a tablespoon of oil. Cook for 4 minutes, flip and cook for another 2 minutes. Remove the dosa. Repeat with the remaining batter to make dosa.

Serve with chutney and/or sambhar.