Kuttu Ka Dosa, made from buckwheat flour, is a delicious and healthy Indian pancake often consumed during fasting. It’s gluten-free, packed with nutrients, and can be enjoyed with various chutneys or as a standalone dish.
Ingredients for Kuttu Ka Dosa
- 1 cup kuttu ka atta (buckwheat flour)
- 1 medium potato, boiled and mashed
- 1/4 cup water (adjust as needed)
- 1-2 green chilies, finely chopped
- 1 tsp cumin seeds
- Salt, to taste
- Oil or ghee, for cooking
- Fresh coriander leaves, finely chopped (optional)
How to Make Kuttu Ka Dosa
Step 1: Prepare the Dosa Batter
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In a mixing bowl, combine 1 cup of kuttu ka atta and 1 medium boiled potato, mashed.
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Add 1-2 finely chopped green chilies and 1 teaspoon cumin seeds.
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Gradually add 1/4 cup of water to make a smooth batter. Adjust the water as needed to achieve a pourable consistency.
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Add salt to taste and mix well. If desired, fold in finely chopped coriander leaves for added flavor.
Step 2: Heat the Tawa
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Heat a non-stick tawa (griddle) over medium heat.
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Grease the tawa lightly with oil or ghee.
Step 3: Cook the Dosa
- Pour a ladleful of the batter onto the hot tawa and spread it in a circular motion to form a thin dosa.
- Drizzle a little oil or ghee around the edges for a crispier texture.
- Cook for about 2-3 minutes on one side until the bottom is golden brown.
Step 4: Flip and Cook
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Carefully flip the dosa using a spatula and cook the other side for another 1-2 minutes until golden and crispy.
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Remove from the tawa and repeat the process with the remaining batter, greasing the tawa as needed.
Tips for Perfect Kuttu Ka Dosa
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Ensure the batter is of pourable consistency for even cooking.
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Cooking on medium heat prevents the dosa from burning while ensuring it cooks through.
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Adjust the spices according to your taste preference.
Serving Suggestions
Serve hot Kuttu Ka Dosa with a side of green chutney or yogurt. It makes a great snack or breakfast option during fasting days or any time of the year.