Fasting Kuttu Dosa
A light, gluten-free fasting favourite — thin and crispy dosa made with kuttu (buckwheat) flour and tender mashed potato. These kuttu dosas are perfect for vrat (fasting) days like Navratri or Shivratri and are cooked crisp with ghee for extra flavour.
Shreya Singh
3 weeks ago
Ingredients
Main
Flavourings & binding
To cook & finish
Nutrition Facts (per serving)
- Calories 200
- Total Fat 6 g
- Carbohydrate 32 g
- Protein 4 g
Instructions
- 1 In a large bowl, combine kuttu ka atta and mashed potatoes.
- 2 Add chopped green chillies, grated ginger (if using), roasted cumin powder, chopped coriander and sendha namak. Mix well.
- 3 Gradually add 1 cup water and whisk to form a pourable batter—similar to pancake batter. Add more water (up to 1¼ cups) if too thick. Let the batter rest for 10–15 minutes.
- 4 Heat a non-stick tawa or cast-iron skillet over medium heat. Grease lightly with ghee or oil.
- 5 Pour a ladleful of batter on the hot tawa and spread gently in a circular motion to make a thin dosa. Drizzle a little ghee around the edges.
- 6 Cook for 1–2 minutes until the edges lift and underside is golden-brown and crisp. Flip and cook briefly on the other side for 30–45 seconds if desired. Remove and keep warm.
- 7 Repeat with remaining batter to make 8–10 dosas. Serve hot with lemon wedges, coriander chutney or curd (if not fasting), and extra ghee if desired.
Storage Tips
- 1 Batter is best used fresh. If you must store, keep in the refrigerator for up to 6–8 hours; the flour may absorb water and thicken—stir in a little hot water before making dosas.
Pro Tips
- 1 For extra crispness, use a hot tawa and spread batter thinly. A cast-iron tawa gives the best colour.
- 2 If the batter becomes too thick, whisk in hot water a little at a time—never cold water.
