Buckwheat Dosa (Crepe)

To make the batter:

2 cups raw buckwheat

5 cups water for soaking

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Method

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.

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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.

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

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

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