Buckwheat (Kuttu) Dosa

Ingredients

• 120 g buckwheat (kuttu) flour
• 80 ml plain yogurt
• 100 ml water
• 1 small green chili, finely chopped
• 1/2 tsp cumin seeds
• 1/4 tsp rock salt
• 1 tsp oil for pan
• 2 tbsp chopped coriander
• 40 g grated cucumber (optional side)
• 1 tsp lemon juice

Preparation

1. Whisk kuttu flour, yogurt, water, salt, chili, and cumin into a smooth pourable batter; rest 10 minutes.
2. Heat a nonstick tawa; lightly grease with 1 tsp oil.
3. Pour a ladle of batter and spread into a thin round dosa.
4. Cook 2–3 minutes until edges lift; flip once and cook 1–2 minutes more.
5. Fold, rest briefly, and finish with coriander and lemon.
6. Serve warm with grated cucumber on the side.