This weeks Saturday Kitchen Recipe - Buckwheat Dosa with Bean Sprouts!
Traditional Indian Dosa recipes is made by fermenting rice and urad dhal over night.
Do not ferment this recipe as it is not a traditional dosa.
My Saturday Kitchens Buckwheat Dosa Recipe is quick and easy to cook so it is great when you are in a hurry and want that extra side dish to compliment your meal.
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 !
So let's now enter Jeena's Kitchen..... and let's get cooking !
Ingredients
1/2 Cup Fresh Mung Bean Sprouts (washed)
1 Small Onion (chopped)
1 Heaped Tbsp Buckwheat Flour
Pinch Salt and Pepper
Water
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.
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I hope you enjoyed reading this weeks Saturday Kitchen Recipe - Buckwheat Dosa!
We ate our buckwheat dosa recipe with some red lentils parippu and it was fantastic as the taste was amazing.
How do you make your dosa ? What would you eat your dosa with?
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