Ingredients
Buckwheat Flour (Kuttu ka Atta): 1 cup. Some recipes add a small amount of urad dal powder or sago pearls (sabudana) for extra crispness and texture.Water or Buttermilk/Curd: As needed to achieve a thin, pourable consistency, similar to traditional rava dosa batter.Flavorings:Cumin seeds (jeera)Finely chopped green chilies and gingerChopped coriander leavesSalt (rock salt/sendha namak if fasting)Optional tempering of mustard seeds and asafoetida (hing)Oil or Ghee: For cooking the dosa.
Instructions
Prepare the Batter: In a mixing bowl, combine the buckwheat flour, salt, cumin seeds, chopped green chilies, and ginger.Mix in Liquid: Gradually add water or buttermilk, whisking continuously to ensure a smooth, lump-free, thin batter. The consistency should be runny enough to spread easily on the pan.Rest: Allow the batter to rest for 15-20 minutes to allow the flour to hydrate properly.Cook the Dosa:Heat a non-stick or well-seasoned cast-iron tawa (griddle) over medium-high heat and lightly grease it with oil or ghee.Pour a ladleful of the batter onto the hot pan, starting from the edges and swirling inward to create a thin, circular crepe.Drizzle a little more oil or ghee around the edges and in any holes that form.Cook until the edges start to lift and turn golden brown and crisp (about 2-3 minutes).Flip and Serve: Gently flip the dosa and cook for another minute or two on the other side. Fold and serve immediately