Buckwheat and Colocasia Dosa

Hi!

Sunday started off in a great way as I made one of my best impromptu preparation till date using the buckwheat. I know good ways to consume the buckwheat but making a dosa never came to my mind till yesterday and 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 can yield such a perfectly textured dosa . I love the earthy flavor of buckwheat and truly enjoy it’s health benefits. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to make produce a special, strongly flavored, dark honey.

The Buckwheat has huge health benefits, it’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. 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. 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

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 batter 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.