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Buckwheat Dosa
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Ingredient:

1 cup buckwheat (kutto or kutti no daro)

1 tbsp urad dal (split black lentils)

1 tbsp oil

1 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

1 tsp finely chopped green chillies

2 tbsp finely chopped coriander (dhania)

salt to taste

Details:

Combine the buckwheat and urad dal in a mixer and blend to a smooth powder. Keep aside.

Heat the oil in a small pan and add the mustard seeds.

When the seeds crackle, add the asafoetida and sauté for a few seconds.

Combine the buckwheat-urad dal powder with the tempering and mix well.

Add the green chillies, coriander, salt and approximately 1¾ cup of water and mix well into a batter.

Pour a ladle of the batter on a greased non-stick tava (griddle) and let it spread to form a thin circle.

Cook till both the sides are golden brown in colour and fold over to make a semi-circle.

Repeat with the remaining batter to make 9 more dosas.

Serve immediately with coconut chutney and sambhar.

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