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
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.