Golden Crispy Buckwheat Dosa

Buckwheat is not really a wheat at all. It is a seed from a plant related to rhubarb and sorrel, which is why it cooks up so differently from flour. In many Indian homes it is the grain eaten on fasting days, and that tradition is part of why kuttu flour sits in so many kitchen cupboards. Here it is ground fine and mixed with urad dal, and the result is a dosa that is thin, lacy and crisp at the edges.

What I like most about this batter is that it skips the overnight wait. Most dosas need the batter to ferment for hours, but this one is whisked together in a few minutes and goes straight onto the pan. The trick that makes the difference is the tempering. Let the mustard seeds really crackle in the oil before you pour it over the powder, because that hot oil carries the flavour through the whole batter. Keep the batter moving with a whisk each time you ladle, since ground buckwheat tends to settle at the bottom of the bowl.

Work on a tava that is properly hot, and spread the batter with the back of the ladle in quick circles rather than pressing down hard. Dosas like this are at their best eaten straight off the pan, so if you are cooking for a group, keep the finished ones in a low oven under a clean cloth and serve them in a stack. Leftover batter keeps in the fridge for a day, though it will thicken, so add a splash of water and stir before you cook the next batch.

For a simple meal, pair these with a bowl of Silky Green Spinach Kadhi. The tangy, gently spiced kadhi is lovely for dunking, and the green colour makes the plate look cheerful. A jar of Crunchy Mixed Vegetable Pickle on the side adds bite and gives everyone something to reach for between dosas.