Kuttu ka dosa, or buckwheat dosa, is a delicious and surprisingly versatile gluten-free crepe perfect for fasting or a healthy, light meal any time. This savory South Indian pancake offers a nutty flavor and satisfying texture, a welcome change from traditional rice-based dosas. Made with a simple batter of buckwheat flour (kuttu ka atta), spices, and water, it's remarkably easy to prepare, even for novice cooks. Its naturally gluten-free nature makes it a perfect option for those with dietary restrictions or sensitivities, while its light and airy texture makes it incredibly satisfying. Furthermore, it's a nutritious choice, rich in fiber and essential nutrients.
This simple recipe transforms humble buckwheat flour into a culinary delight. Ready to experience the authentic taste of Kuttu ka Dosa? Let's dive into the step-by-step instructions to create this flavorful and healthy pancake at home.
Tools Needed
- Mixing bowl
- Mixer (optional)
- Airtight container
- Non-stick pan
- Spatula
- Blender
Ingredients
- Buckwheat flour (Kuttu ka atta): 1 bowl
- Water: 3-3.5 bowls
- Salt: ½ teaspoon
- Green chilies: 2, finely chopped
- Ginger (optional): null
- Coriander leaves: null
- Grated carrot (optional): null
- Cumin seeds: ½ teaspoon
- Red chili flakes: ½ teaspoon
- Coriander: 1 bowl, for chutney
- Fresh coconut: ½ bowl, for chutney
- Roasted peanuts: ¼ bowl, for chutney
- Curd: ¼ cup, for chutney
- Lemon juice: null, for chutney
- Ghee or oil: null
Step-by-Step Instructions
Step 1. Prepare the Batter
- Mix buckwheat flour with water to form a batter. (If using whole buckwheat grains, grind them into flour first).
- Add salt, green chilies, ginger (optional), coriander leaves, grated carrot (optional), cumin seeds, and red chili flakes to the batter. Mix well. Adjust consistency by adding more water until it's slightly thin.
- Let the batter rest for 5 minutes.
Step 2. Make the Chutney
- Blend coriander, fresh coconut, roasted peanuts, green chilies, curd, salt, and lemon juice together. Adjust the consistency with water.
Step 3. Cook the Dosa
- Heat the non-stick pan. Add a little ghee or oil.
- Pour a thin layer of batter onto the hot pan, spreading it evenly from the side.
- Cook the dosa until it turns golden brown and crispy, about 2-3 minutes per side. Add more ghee or oil if desired.
Step 4. Serve
- Serve hot with the prepared chutney.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Add less salt initially as the dosa will become saltier after cooking.
- Mix the batter thoroughly from the bottom before making each dosa to ensure even cooking.
- Maintain a medium flame while cooking to ensure even cooking and crispiness. Avoid too high or low flame.
Nutrition
- N/A
FAQs
1. Can I use regular flour instead of buckwheat flour?
No, buckwheat flour is essential for the authentic taste and gluten-free nature of this recipe. Substituting with regular flour will alter the flavor and texture significantly.
2. How can I make my dosas crispier?
Ensure your batter isn't too thin – a slightly thicker consistency helps achieve a crispier dosa. Also, use a lightly oiled, hot pan and cook each dosa for a slightly longer time until golden brown and crispy.
Enjoy your delicious and healthy crispy buckwheat dosas! This simple recipe is perfect for fasting or any time you crave a light yet satisfying meal. We hope you've enjoyed making this gluten-free delight!