This recipe uses a combination of buckwheat flour and bean sprouts as they compliment each other, the flavour is nutty and wholesome and the texture is light and fluffy, you can scoop up some of your delicious curry with a dosa just as good as you could with chapatti bread. This recipe is also gluten/wheat free and is not a starchy dish which is a great chapatti alternative. Buckwheat is very healthy for you. Bean sprouts are also packed full of good nutrition and contain many vitamins and protein. Healthy food can be so very tasty!
When you bite into my dosa you will see that they are light and bubbly, this truly is a wonderful dish !
Ingredients
- 1/2 Cup Fresh Mung Bean Sprouts (washed)
- 1 Small Onion (chopped)
- 1 Heaped Tbsp Buckwheat Flour
- Pinch Salt and Pepper
- Water
Method:
- Place your washed mung bean sprouts and onion into a food processor and blend into a smooth bubbly paste.
- Add buckwheat flour with a little salt and pepper, add enough water to help loosen the dosa mixture. Add only a little water at a time it should be like a pancake batter.
- You do not need to ferment this mixtue it can be used straight away.
- Heat up a flat pan with a little oil ( you only need oil the once).
- Pour some of your dosa mix onto the pan and quickly help it spread with the back of a spoon.
- When your buckwheat dosa looks like it has cooked and set enough to turn over use a spatula to turn it over and cook the other side.
- You will notice how the dosa gets bubbles forming inside it. Cook until light and golden, you may need to turn again once or twice.
- Enjoy Buckwheat Dosa Recipe.
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