veg
⏳ Prep Time: 20 minute
06 Jul 2022
348 kcal
8 gm
52 gm
12 gm
Buckwheat groats: 60 gm
Urad dal: 15 gm
Oil/ghee: 12 ml
Hing: 1/8 tsp
Mustard seeds/rai: 1/4 tsp
Salt: To taste
Green chillies: To taste
Coriander leaves: Handful
Wash, clean and dry buckwheat groats and urad dal.
Blend them together to a fine powder and take it out in a deep bowl.
Heat ml of oil.
Add mustard seeds and hing (asafoetida) to the oil and sautue them for a few seconds.
Add the tempering, along with chopped green chillies, chopped coriander leaves, salt and around - grams water and mix well. Adjust the water quantity to get the right consistency.
Heat an iron griddle or a non-stick tawa and grease it lightly with oil.
Pour a ladleful batter on the hot tawa and spread it in a circular motion. Add little oil in the holes of the dosa and cook on both sides till golden brown in colour.
Repeat the last two steps to make two more dosas.
Serve with sambhar and chutney to make for a wholesome breakfast.
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