Buckwheat dosa is a ekadhasi recipe. Usually on ekadhasi people who fast from grains would commonly take milk, milk products, milk sweets, fruits, sabudhana khichdi. Instead of these routine ones we can make crispy dosas made of buckwheat which are as good as the normal dosas made of rice. I got this idea from my friend Vishaka Lila Devi Dasi in Seattle. It is not necessary that one should cook this recipe for ekadhasi only. You can make it on any other day and enjoy the delicasy.
Whole hulled buckwheat- 1 1/2 cup (available in whole foods)
whole black pepper- 1/4 tsp
cumin seeds- 1/2 tsp
cilantro (coriander leaves)- 1/4 bunch
curry leaves- a string
salt to taste
oil/ ghee to make dosa
Wash the buckwheat and put it in a blender. Add black pepper, cumin seeds, cilantro leaves, curry leaves, salt. Add required amout for water to so that the batter's consistancy is appropriate to make dosa. Blend it into a smooth batter. Heat a flat pan. Pour the dosa batter on the pan and spread it evenly in circular motion and then add ghee or oil and allow it to cook. Then flip the dosa and allow it to cook on the other side. Remove the dosa from the pan and serve hot with tomato chutney or peanut chutney or any vegetable curry.