Buckwheat Groats Dosa | Kuttu Dosa
A no-rice dosa prepared with buckwheat groats and sago pearls/sabudana! Learn how to make this buckwheat dosa, aka kuttu dosa, with detailed stepwise pictures.
Servings: 5 yields 12 to 15 dosa
Calories: 268kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1 cup buckwheat groats
- 1 cup sago pearls sabudana
- 1 tsp fenugreek seeds skip if you are making during fasting
- ¾ tsp rock salt sendha namak
- 2 tbsp peanut oil or ghee
Instructions
Rinsing and soaking
- Add the buckwheat groats, sago pearls, and fenugreeks to a bowl.
- Wash them together atleast 4 to 5 times until the water runs clear. Now add sufficient water and soak for atleast 4 to 5 hours.
Preparing the batter
- Drain the water (the water will be slimy, and that's ok), and the buckwheat and sago pearls will be sticky and mushy, and that's fine too.
- Add ¼ cup of water to the blender and add the sago and buckwheat groats. I added them all. Grind it into a smooth batter. I used the batter setting and ground the batter for full 60 seconds, and in between, I added only 2 tbsp of water. As both sago and buckwheat are mushy, you don't need much water while grinding. I used ¼ cup + 2 tbsp of water in total.
- Transfer the batter to a bowl and add salt.
- Add approx ¾ cup of water and mix well. It should be in pouring consistency.
- Optional step - Fermentation is optional, but like aval dosa, you can ferment it for 5 to 8 hours, and the fermented dosa has a nice flavor, but fermentation is optional. I have tried this dosa with and without fermenting, and it comes out well.
Preparing the dosa.
- (Pic 1)Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it on the pan. Slightly spread it and do not make it too thin or spread as we do for regular dosa. Spread some oil around the edges; ½ tsp should be sufficient.
- (Pic 2) Cover it with the lid and let the buckwheat dosa cook in the steam. It usually takes about 60 to 75 seconds. Timing is approx, make sure the top side completely cooked.
- (Pic 3)When the top part is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds.
- (Pic 4) Flip the dosa again, cook for 10 seconds, and remove from the pan.
- Similarly, make the dosa with the remaining batter and serve hot with chutney.
Video
Notes
- Make sure you cook the dosa well on both sides.
- If you are preparing it as a part of your fasting meal, skip fenugreek seeds and make sure to use rock salt. Also, use oil or ghee as recommended during fasting.
- I used my Blendtec to grind the batter, and the water measure mentioned above worked perfectly. Adjust it as required.
Nutrition
Calories: 268kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 390mg | Potassium: 163mg | Fiber: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg