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.
Srivalli says
What a delicious instant Dosa Radha! I have used buckwheat flour a couple of times, its not easily available for us. Will surely have it in mind the next time I get it..good one!
Sandhya Ramakrishnan says
That is such an awesome dosa Radha! I am in need of protein rich recipes for my swimmer son and this is just perfect to make for dinner. I have not worked with soy flour before. I will get some to try.
Sandhya Ramakrishnan says
That is such an awesome dosa Radha! I am in need of protein rich recipes for my swimmer son and this is just perfect to make for dinner. I have not worked with soy flour before. I will get some to try.