कुटु के आटे और अरवी का दोसा | Buckwheat and Colocasia Dosa | Faraali/Upvaas/Fasting Food | Step Wise

Hi!

Sunday started off in a great way as I made one of my best impromptu preparation till date using the buckwheat. I know quite a few good ways to consume the buckwheat but making a dosa had never came to my mind till yesterday. I  was elated by the end result. To add to my elation S took me out for shopping and I shopped and shopped till I dropped. After returning home watched 3 Idiots again on Sony TV while eating a Cheese Burst Pizza. 

Coming back to the Dosa I made, I never realized that buckwheat could yield such a perfectly textured dosa . I love the earthy flavour of buckwheat and truly enjoy it’s health benefits.
A lot many people believe that buckwheat is a cereal grain but it is actually a fruit seed that is related to rhubarb and sorrel. This relation makes it as a  suitable substitute for grains, for people who are sensitive to wheat or other grains that contain gluten.

Buckwheat flowers are very fragrant and are attractive to bees that use them to make produce a special, strongly flavoured, dark honey.

The Buckwheat has huge health benefits, it’s lipid-lowering activity is largely due to a flavonoid called Rutin.The nutrients in it help control blood sugar and improves blood flow thus helping prevent heart problems.

The versatile food is a possible probiotic, a carbohydrate that prompts the growth of “friendly” bacteria in the digestive tract. For a detailed read on it’s health benefits check here.

The buckwheat or Kutu in hindi and Colocasia/arvi in hindi both can be had during fasting or upvaas days. That makes this dosa an apt option to be used during faraali days. One could make any faraali chutney to go with it.

For how to proceed for the Dosa, read further..

Ingredients

4 cups buckwheat flour

250gms colocasia (boiled and peeled)

a small handful of coriander

5-6 green chilies

salt to taste/sendha namak

water

Method

In a food processor grind together green chilies and coriander.

 

Add boiled colocasia and mix it with the green chili and coriander paste.


Add 4 cups of buck wheat flour, salt to taste and mix again. If required add a little water.


Remove the batter and add more water to bring it to a dosa like consistency.

Grease a non stick pan and spread the dosa in concentric circles. Cook from either side on a medium high flame.

Serve hot with any spicy chutney. I served it with coconut chutney and green tamarind  thokku.

Sending this to Iftar Moments Hajiri 1431 hosted by Taste of Pearl City.