Buckwheat Dosa (Crepe)

To make the batter:

2 cups raw buckwheat

5 cups water for soaking



Wash the raw buckwheat groats thoroughly and soak it overnight.

Drain the water and wash it thoroughly once again.

Grind the buckwheat in a mixer/food processor with enough water to form a batter. It should not be too watery.

Add salt to taste. Dosas can be made immediately. No fermentation is required.


Heat tava or iron griddle and grease with oil lightly.

Pour approximately 1 and a half ladles of batter and using the back of the ladle, gently spread the batter in a circular motion from the center towards the side of the griddle. Drizzle about 1 teaspoon of pure sesame oil over the dosa.


Once the top is cooked, flip the dosa to the reverse side until it becomes brown and slightly crispy.


Serve the buckwheat dosa fresh off the pan with a chutney of your choice or anything that takes your fancy.


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