### TranslatedIngredients: 2 cups Buckwheat Flour (Kuttu Ka Atta),2 tablespoons Black Urad Dal (Split) - powdered,1 tablespoon Rice flour,Salt - as required,Sunflower Oil - as required,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),4 Green Chillies - finely chopped,2 tablespoons Coriander (Dhania) Leaves,Water - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Indian ### Course: South Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Buckwheat Dosa recipe, firstly grind split black urad dal into a fine powder.Meanwhile, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds. Once the mustard seeds splutter, keep it aside.In a bowl, combine buckwheat flour, urad dhal powder, rice flour, salt, asafoetida, green chilli and coriander leaves together.Add mustard seeds to the dry ingredients. Add water little by little to the dry ingredients and mix them well. Add water until batter like consistency is reached.Heat a crepe pan and season it with oil. Pour a ladle of the batter on the pan in a circular manner.Pour oil into the holes in the dosa and cook on both the sides until the dosa turns slight golden colour.Once it is done, take it on a serving plate and it is ready to be served.Try this gluten free Buckwheat Dosa and serve with South Indian Coconut Chutney or Sweet and Spicy Tomato Chutney Recipe.