IngredientsFor Buckwheat Dosas1 cup buckwheat (kuttu or kutti no daro)1/4 cup urad dal (split black lentils)1 tbsp oil1 tsp mustard seeds ( rai / sarson)1/4 tsp asafoetida (hing)2 tsp finely chopped green chillies2 tbsp finely chopped coriandersalt to taste.

MethodFor buckwheat dosas
To make buckwheat dosas, combine the buckwheat and urad dal in a mixer and blend to a fine powder.Transfer the powder in a deep bowl and keep aside.Heat the oil in a small pan and add the mustard seeds.When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.Add the tempering, green chillies, coriander, salt and approximately 3 ¼ cups of water and mix well.Heat a non-stick tava (griddle) and grease it lightly with oil.Pour a ladleful of batter in a circular manner. Pour a little oil in the holes of the buckwheat dosa and cook on both the sides till golden brown in colour.Repeat step 7 to make 19 more buckwheat dosas.Serve the buckwheat dosas immediately with green chutney.