No more boring vrat ka khaana loaded with oil and excess ghee. The batter of this dosa is packed with buckwheat flour and colocasia, is a great option for those who want to avoid deep fried pooris and pakoda during fasting.
Buckwheat or kuttu is loaded with the goodness of vegetarian protein, and is an excellent source of fibre and antioxidants. It can reduce blood sugar levels, and can improve heart health. Buckwheat is a gluten-free grain, so is excellent for people with sensitive gut or celiac disease.
- 20 grams buckwheat flour (kuttu ka aata)
- 10 grams arbi (colocasia), boiled
- 1 teaspoon ghee
- 15 grams potato, boiled
- Salt to taste
- ½ teaspoon carom seeds (ajwain)
Carbs: 14.9 grams
Protein: 3.6 grams
Fats: 3.7 grams
- In a pan, heat some ghee. Now, in the same pan, add boiled and crushed potato. Toss with some salt. Keep aside.
- In a bowl, mash the arbi, and add kuttu flour to it. Add some salt and carom seeds. Mix well using some water. Add carom seeds to it and mix again.
- Heat a non-stick griddle and drizzle it with some ghee. Pour a ladle full of batter on the heated griddle and spread it evenly.
- Flip it over, and cook well from both sides.
- Remove from the flame and place the mashed potato mix in the centre.
- Serve hot with a bowl of thick curd.
Over to you
Kuttu dosa is a healthy addition to your fasting menu, but this amazing recipe can also be enjoyed on non-fasting days! Do give it a try and reap on the amazing benefits.