anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,wheat brown bread,cheese,salt,coriander (dhania) leaves,paneer,onion,black pepper powder,green bell pepper (capsicum),tomato pasta sauce,butter,dried oregano

Mini Bread Pizza Recipe - Cheesy Canapes, 1/2 cup Paneer (Homemade Cottage Cheese) - grated,Coriander (Dhania) Leaves - chopped,1 tablespoon Dried oregano,Salt - to taste,3 tablespoon Roasted tomato pasta sauce,1/2 tablespoon Black pepper powder,1 Onion - finely chopped,1 tablespoon Butter,2 Tomatoes - chopped,1/2 cup Cheese - grated,10 Whole Wheat Brown Bread,1 Green Bell Pepper (Capsicum) - finely chopped, 35, Fusion, To begin making the Mini Bread Pizza, take a bowl, add chopped capsicum, onion, fresh coriander, grated paneer, cheese and tomatoes after removing its seeds.Now add dry oregano, pepper powder, salt and 1+1/2 tablespoon ketchup.
Mix everything well.Now take another bowl, add soft butter, 2 tablespoons grated cheese and 1+1/2 tablespoon tomato ketchup and mix it well.To prepare discs, take bread slices and cut them in round shape with a cutter.Keep aside half of the round shaped bread and cut smaller rings out of rest of the round bread, we are going to use round bread as base and rings on the top of round bread .Now spread some butter on the round bread slices, put a ring on top of each bread slice and make sure the rings stick to the round bottom bread slice properly.Add cottage cheese and capsicum filling in center of the rings till the level of bread.Place all the rings on a baking tray and bake them in a preheated oven at 180 degree for about 8-9 minutes or till rings are golden brown in colour are ready to serve.Your Mini Bread Pizzas are now ready to be savoured!Serve these Mini Bread Pizzas with Mexican Chilli & Cheesy Bean Dip Recipe as a tasty appetizer.
You can also serve it as a side dish with Penne Pasta Recipe In Roasted Tomato Carrot Sauce and Tiramisu for brunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/cheesy_dices.jpg, 12
Ingredients: tomato,salt,mustard seeds,cardamom (elaichi) podsseeds,black pepper corns,cinnamon stick,dry red chillies,onion,garlic,methi seeds (fenugreek seeds),coriander (dhania) seeds,cumin seeds (jeera),cloves (laung),vinegar,cloves ginger,turmeric powder,prawns,sunflower oil

Goan Prawns Vindaloo Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Cinnamon stick,Salt - to taste,1 Tomato - finely chopped,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Mustard seeds,1 Onion - chopped,250 grams Prawns,6 Dry Red Chillies,1/2 tablespoon Cumin seeds (Jeera),1/2 teaspoon Black pepper corns,6 cloves Ginger - chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 Onion - finely chopped,1 teaspoon Coriander (Dhania) Seeds,1 inch Garlic - chopped,1 tablespoon Vinegar,Sunflower Oil,4 Cloves (Laung), 30, Goan Recipes, To begin making Prawns Vindaloo Recipe first make the Vindaloo Paste.Heat oil in a heavy bottomed pan.
Add the ginger, garlic and saute till they start to brown a little.Next, add the black peppercorns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and dry red chillies and roast on low flame.
Once all the spices release a nice aroma in about one minute turn the heat off and let it cool.Add all the above along with an onion in a mixer grinder and grind to a smooth paste.Now heat a wok or deep frying pan and add a tablespoon of cooking oil.Add the chopped onions and cook till the onions become soft and translucent.Add the Vindaloo masala and saute till all the raw smell of the ginger garlic and the spices go away.
This will take five minutes.
Add the tomatoes and saute till tomatoes become mushy.Now add the prawns and saute.
The prawns will release some water.Cover and cook the Prawns Vindaloo Masala for five minutes till the gravy becomes semi thick.
Check seasoning and add more vinegar and salt if you like.Once done, turn off the heat and transfer the Prawns Vindaloo Masala to a serving bowl.Serve Prawns Vindaloo Masala along with Steamed Rice, Moongachi Usali and Amlechi Uddamethi for a weekday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Goan_Prawns_Vindaloo_Recipe_5_1600.jpg, 18
Ingredients: tomato,salt,cumin powder (jeera),coriander (dhania) leaves,red chilli powder,water,ginger garlic paste,kabuli chana (white chickpeas),cinnamon stick (dalchini),broccoli,onion,cloves (laung),sunflower oil

Vegan Chickpeas And Broccoli Curry Recipe, Salt - as required,1 cup Kabuli Chana (White Chickpeas),1 teaspoon Cumin powder (Jeera),1 teaspoon Ginger Garlic Paste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Red Chilli powder,1 Onion - chopped,1 cup Water,Coriander (Dhania) Leaves - handful,1 cup Broccoli,1 tablespoon Sunflower Oil,2 Cloves (Laung),1 Tomato - chopped, 65, North Indian Recipes, To begin making the Vegan Chickpeas And Broccoli Curry recipe, firstly soak chickpeas in water for about an hour.
Pressure cook the chickpeas for about 3 whistles in a cooker.Take 1/4 cup of cooked chickpeas and ground them into a fine paste.In a small kadai/wok, add oil and heat over medium flame.
Once the oil is hot, add cinnamon stick and cloves.Add onions and cook until it becomes translucent.
Add ginger garlic to the onion and cook until raw smell goes off.Add chopped tomatoes and cook until it becomes mushy.
Add chilli powder, cumin powder and salt.
Stir them well.Add cooked chickpeas and mashed chickpeas to the pan.
Add a cup of water and bring it to boil in high flame.Reduce the flame and cook until the gravy thickens.
In a pot, bring water to boil.
Add broccoli florets to the boiling water and let it be for two minutes.Drain the water and wash the florets with cold water.
Drain the water completely and set aside.Add the blanched broccoli florets to the curry and stir them well.
Alternatively, you can fry the broccoli florets in oil and add the fried florets to the curry.Cook for about two minutes, switch off the flame and garnish with coriander leaves.
Serve Vegan Chickpeas And Broccoli Curry wrapped inside the tortillas or enjoy with plain white steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Vegan_Chickpeas_and_Broccoli_Curry.jpg, 13
Ingredients: turmeric powder,bitter gourd,salt,corn flour,cumin powder,red chilli powder,fennel crush,oil,coriander powder,mango,rice flour,gram flour

 Bitter Gourd Chips Recipe,  1 teaspoon red chilli powder, 3/4 tablespoon corn flour, 1 teaspoon coriander powder,1 bitter gourd, 1/2 teaspoon cumin powder, oil - for frying, 1/2 teaspoon fennel - crush, salt - as per taste, 1/2 teaspoon turmeric powder, 1 rice flour, 1/4 small Tablespoon raw mango, 1 tablespoon gram flour, 20, Indian, To make bitter gourd chips, first wash and dry the bitter gourd thoroughly.
Cut off the last part of the bitter gourd and throw it.
Now cut the bitter gourd into thin thin rounds.
Now add bitter gourd, rice flour, gram flour, corn flour, coriander powder, cumin powder, fennel, raw mango, red chilli powder, turmeric powder, salt in a bowl.
Add a little water and mix well.
Heat oil in a pan.
After the oil is hot, add the bitter gourd slices one by one.
Cook it on both sides of the karela until it becomes crisp.
Remove from the oil and place it on a paper towel to remove excess oil.
Serve.
Serve bitter gourd chips with ginger tea, masala tea or filtered coffee for evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/BITTER_GOURD_CHIPS_.jpg, 12
Ingredients: baking powder,wheat flour,salt,ginger,eggs,raisins,carrot,coconut oil,walnuts,instant oats (oatmeal),cinnamon powder (dalchini)

Oats Carrot Cake Cookies Recipe, 1 tablespoon Baking powder,1 tablespoon Cinnamon Powder (Dalchini),1/4 tablespoon Ginger - grated,1 cup Instant Oats (Oatmeal),1/2 cup Coconut Oil,1 Whole Egg,4 tablespoons Raisins,1/4 tablespoon Sea salt - or to taste,1/2 cup Honey,1-1/2 cup Carrot (Gajjar) - grated,8 Walnuts - chopped,3/4 cup Whole Wheat Flour, 48, Continental, To begin making Oats Carrot Cake Cookies Recipe, preheat oven at 180 degree.In a large mixing bowl, add oats, whole wheat flour, baking powder, cinnamon, salt and grated ginger.
Mix everything well.Add grated carrot, walnuts and raisins.
Stir to combine.Take another bowl and mix honey and oil together, whisk it properly so that oil n honey mix together properly.Add one large egg and beat it again (if you don't eat egg, you can skip this part)Add oil, honey and egg mixture to our first mixing bowl which is having flour and oats mixture.Fold the mixture well and make a dough, now cover the dough with plastic cling film and keep it in fridge.After 15-20 minutes, take the dough out and scoop out some dough with a spoon or ice cream scoop, spread on baking tray lined with parchment paper.
Flattened each cookie dough by using ur palm.Repeat the same process with rest of the dough.Make sure that you leave space between each cookie .Bake at 180 degree for 15-17 minutes or until golden and firm around the edges.Cool down the cookies for 10 minutes and cookies are ready to eat.Serve Oats Carrot Cake Cookies Recipe and Healthy Rose Cookies Recipe With Persian Twist along with Cinnamon Spiced Black Lemon Tea Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Oats_Carrot_cake_cookies_.jpg, 11
Ingredients: mutton kheema,tomato,dagad phool (pathar phoolblack st flower),coriander (dhania) leaves,onion,black pepper powder,turmeric powder,sunflower oil,salt,green chilli,cardamom (elaichi) podsseeds,mint leaves (pudina),garam masala powder,star anise,red chilli powder,garlic,ginger,bay leaf (tej patta),cinnamon stick (dalchini),coriander powder,cloves (laung)

Kothu Kari Kuzhambu Recipe - Mutton Keema Curry, 1 Green Chilli - finely chopped,1 teaspoon Red Chilli powder,2 Onions - finely chopped,2 Tomatoes - finely chopped,2 Dagad phool (/pathar phool/black stone flower),1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1/4 Mint Leaves (Pudina),300 grams Mutton Kheema,1 tablespoon Sunflower Oil,2 Cloves (Laung),2 teaspoons Coriander Powder (Dhania),1/4 cup Coriander (Dhania) Leaves,1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 tablespoon Ginger - finely chopped,1 Bay leaf (tej patta),1 Star anise,1 tablespoon Garlic - finely chopped,1 teaspoon Black pepper powder, 29, Tamil Nadu, To begin making the Kothu Kari Kuzhambu Recipe/ Mutton Keema Curry,  in a pressure cooker, heat oil on medium flame.
Once the oil is hot, add in all the whole spices -  bay leaf, cloves, cinnamon, cardamoms, star anise, stone flower petals and allow it to sizzle.
To this add the ginger, garlic and green chilli.
Next add in the onions and cook until transparent.
Once the onions are well cooked, add in the tomatoes and cook until mushy.
Once the onion-tomato mix has come together, add in the spices - red chilli powder, garam masala powder, turmeric powder, coriander powder,  pepper powder, coriander leaves, mint leaves, mutton keema and salt to taste.
Mix well and close the pressure cooker.
 Pressure cook the Kothu Kari Kuzhambu for 2 whistles and turn off the flame.
Allow the pressure to release naturally, then open the cooker.
Check the salt and seasonings and adjust according to taste.
Transfer the Kothu Kari Kuzhambu to a serving bowl and serve hot.Serve Kothu Kari Kuzhambu along with Steamed Rice or eat it along with Ghee Roast Dosa Recipe - Crispy Paper Dosa Recipe for a simple yet delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Kothu_Kari_Kuzhambu_Recipe_Mutton_Keema_Curry-5.jpg, 21
Ingredients: ginger,cardamom (elaichi) podsseeds,coconut,red chilli powder,cloves garlic,mango,curry leaves,cinnamon stick (dalchini),vinegar,lemon,onion,coconut milk,turmeric powder,prawns de shelled

Raw Mango Prawns Curry Recipe, 300 grams Prawns - de shelled,2 sprig Curry leaves,1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),1 Mango (Raw) - diced,1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,1 Onion - chopped,1/2 cup Fresh coconut - grated,1 teaspoon Vinegar,1 Lemon juice,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 cup Coconut milk, 50, South Indian Recipes, To begin making the Raw Mango Prawns Curry Recipe, we will first marinate the prawns with turmeric powder and lemon juice for 30 minutes.Grind the onion, fresh coconut and curry leaves by adding some water into a smooth paste.
Once done keep it aside.Heat a kadai with oil, add all the whole spice into the hot oil.
Add ginger and garlic chopped and saute until it softens.Add ground coconut onion paste and saute until the raw smell goes away.
You can add the marinated prawns and raw mango and mix it along with the masala.Add coconut milk, along with salt, chilli powder, vinegar and bring the Raw Mango Prawns Curry to a boil.
You can add water to the curry and adjust the consistency of the prawn curry.Boil the Raw Mango Prawns Curry for 10 minutes in low heat until the prawns and the raw mangoes are cooked through.
 Once done, check the salt and spices and adjust according to taste.
Transfer to a serving dish and serve the Raw Mango Prawns Curry Recipe hot.Serve the Raw Mango Prawns Curry Recipe along with steamed rice, Urulai Kizhangu Puli Thokku Recipe by the side to enjoy your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Raw_Mango_Prawns_Curry_Recipe.jpg, 14
Ingredients: salt,arhar dal (split toor dal),green chilli,coconut,jaggery,dry red chillies,onion,coriander (dhania) seeds,mooli mullangi (radish),tamarind lemon

Goan Moolyacho Ross Recipe (Goan Radish Curry), 4 Dry Red Chillies,6 tablespoons Fresh coconut - grated,1/2 teaspoon Jaggery - grated,Salt - to taste,2 Mooli/ Mullangi (Radish) - peeled,1 Green Chilli - slit,1 teaspoon Coriander (Dhania) Seeds,1/2 Onion - finely chopped,1/2 cup Arhar dal (Split Toor Dal),Tamarind - lemon sized, 50, Goan Recipes, To begin making the Goan Moolyacho Ross recipe, cut the peeled radish into 1 and 1/2 inch long finger shaped pieces.Add dal, radish and chopped onion along with 1 cup water in pressure cooker and pressure cook till 4 whistles.Grind grated coconut, dry red chilies, coriander seeds, tamarind and turmeric powder by adding 1/2 cup water into a thin gravy using a blender.Mix the coconut gravy with the dal in pressure cooker.
Add grated jaggery and mix well.Simmer the gravy for 10 minutes.
Add salt to taste, mix and serve hot.
Serve Goan Moolyacho Ross along with Steamed Rice and Cauliflower Thoran for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Goan_Moolyacho_Ross__Goan_Radish_Curry.jpg, 10
Ingredients: turmeric powder,soy,salt,ginger,green chilli,ghee,buds garlic,red chilli powder,bay leaf,green peas boil,onion,gobi,potatoes,coriander powder,coriander (dhania) leaves,lemon,garam masala powder

Cabbage and Soya Keema Recipe - Gobi and Soya Keema Recipe,  1 tsp coriander powder, 2 tbsp ghee, 1 tsp turmeric powder,500 grams Gobi - tighten, 1 onion - chopped, 1/2 cup green peas - boil, 1 bay leaf, 5 sprig of green coriander - chopped, 1 teaspoon lemon juice, 1 green chili - cut, salt - as per taste, 1 cup soy chunks, 1 inch ginger, 6 small potatoes - peel and cut in half, 2 tsp garam masala powder, 2 buds Garlic, 1 tsp red chilli powder, 40, North Indian Recipes, To make Gobi and Soya Keema Recipe, first wash the gobi on a good side and then dry it.
Cut the green part with the help of a knife and then either grind the cauliflower in a food processor or grate it with the help of a greater.
Now heat 1 cup of water in a saucepan.
After boiling, add soya in it and cook for 1 to 2 minutes.
Turn off the gas, take out the soya chunks and keep them aside.
Heat ghee in a pan.
Add bay leaves to it and cook for 10 seconds.
Now add onions and cook till they turn golden brown.
After the onion turns golden brown, add green chili, ginger garlic paste, 1/4 cup of water and mix it well.
Cook for 2 to 3 minutes.
Now add potatoes, green peas, salt, turmeric powder, red chilli powder, coriander powder, mix and cook for 5 minutes.
Now add gobi, soya, garam masala, mix, cover the pan and let it cook for 10 to 15 minutes on low heat.
After 10 to 15 minutes add lemon juice, mix and garnish with green coriander.
Serve Gobi and Soya Keema Recipe along with Tawa Paratha and Tomato Onion Cucumber Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Gobi_and_Soya_Keema_recipe.jpg, 17
Ingredients: cashew nuts,khoya (mawa),ghee,raisins,gram flour (besan),khurchan (leftover from ghee) ghee,sugar,edible silver foilleaf (chandi ka vark),cardamom powder (elaichi),condensed milk

Khurchan Mawa Burfi Recipe, 1 cup Khoya (Mawa) - grated,2 tablespoons Raisins,1 Edible Silver Foil/Leaf (Chandi Ka Vark) - to garnish,1 cup Khurchan (leftover from homemade ghee) - or ghee,1/2 cup Condensed Milk,1 cup Gram flour (besan),1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee,2 tablespoons Cashew nuts,1/2 cup Sugar, 35, Indian, To prepare Khurchan Mawa Burfi Recipe Made With Ghee Residual, heat ghee in a kadai and fry chopped cashews and raisins and drain on a plate to keep aside.In the same kadai, add besan and roast till aroma fills in the kitchen and the flour turns brownish in color.Collect the roasted flour in a bowl and sift with a sieve.
Add ghee khurchan in the flour, mix with a spoon or fork and keep aside.Heat mawa in pan/wok till it loosens, add condensed milk and sugar and stir well.
Now add cardamom powder and flour mix slowly and keep stirring vigorously to avoid forming lumps.Keep stirring continuously till everything combines, comes together and starts forming a lump.
Turn off the gas and spread the mix thick on a greased pan and sprinkle some chopped nuts all over.
You could use the edible silver foil to decorate, as well.Let the mix set nicely, this might take 1-2 hours or more and then cut into desired shapes.Store in a clean dry box and consume Khurchan Mawa Burfi Recipe within 2-3 days.
Khurchan Mawa Burfi Recipe made with Ghee Residual is a melt in mouth barfi that can be served during tea time with Masala Chai and Healthy Nankhatai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Khurchan_Mawa_Burfi_Made_With_Left_Over_Ghee_Residual.jpg, 10
Ingredients: ghee,milk,saffron strands,carrot,sugar,badam (almond),cardamom powder (elaichi),sooji (semolina rava)

Carrot Semolina Phirni Recipe, 2 Carrots (Gajjar) - grated,5 tablespoons Sugar,5 Saffron strands,500 ml Milk,1/2 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee,10 Badam (Almond) - blanched,1/2 cup Sooji (Semolina/ Rava), 40, North Indian Recipes, To begin making the Carrot Semolina Phirni Recipe, we will first saute the grated carrots with a tablespoon of ghee on to a sauce pan.
Saute them for just 5 minutes.Heat milk over sauce pan, add sugar allow it to boil.
After it has reached the boiling stage, add the grated carrot, cardamom powder, saffron strands and boil it again for another 10 minutes.At the end add semolina and stir well so that there are no lumps formed.
 Once it thickens switch of the heat.
Keep it aside.Heat a small sauce pan, add the remaining ghee, once it starts to melt add the silvered almonds and toast them for 10 seconds and pour it over the phirni and serve.Serve the Carrot Semolina Phirni Recipe after a nice meal of dum biryani and gola kabab for your Sunday lunch.
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Ingredients: cheese,turmeric powder,salt,ginger,oil onion,black pepper powder,milk,cloves garlic,oil,cashews,pepper grind,garam masala powder

Paneer Kalimirch (Recipe),  1/4 cup cream, 1/4 cup cashews, 2 tablespoons oil, 2 tablespoons milk, 4 cloves garlic, 4 cloves garlic - finely chopped, black pepper powder - a pinch, 2 teaspoons whole pepper - grind, salt - as per taste, 1 inch ginger - peel and chop, 1/4 teaspoon turmeric powder, oil - as per use 1 onion - chopped,250 grams cheese, 1 teaspoon garam masala powder, 55, North Indian Recipes, To make Paneer Pepper pepper, firstly put onion, cashew, garlic, ginger in a mixer grinder and make a paste.
Remove and keep aside.
Cut the cheese.
Heat a spoon of oil on a griddle and keep the paneer pieces.
Cook till it turns golden brown from both sides and keep it aside.
Now heat oil in a pan.
Add onion mixture to it and let it cook for 2 minutes.
Then add cream and milk to it.
Mix it.
Add salt, turmeric powder, garam masala powder and let it cook for 3 minutes.
Add some water and cook for another minute.
Now add black pepper and cottage cheese.
Mix and let it cook for 3 to 4 minutes.
Turn off the gas and take out in a bowl.
Now heat the oil in a tempering pan.
Add garlic and cook till it turns golden.
Pour this into the tadka bowl and sprinkle some black pepper over it.
Serve.
Serve Paneer Pepper Pepper with Spinach Raita and Tawa Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Paneer_Kalimirch_Recipe_Black_Pepper_Gravy.jpg, 12
Ingredients: tomato,salt,mustard oil,bay leaves (tej patta),red chilli powder,dry red chilli,sugar,panch phoran masala,turmeric powder

Assamese Bilahir Tok Recipe, Salt - to taste,1 teaspoon Panch Phoran Masala,1 teaspoon Red Chilli powder,1/2 teaspoon Sugar - (adjust if you like more sweetness),2 Bay leaves (tej patta),6 Tomatoes - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil,1 Dry Red Chilli - halved, 25, Assamese, To begin making the Assamese Bilahir Tok recipe, heat a kadai/pan with mustard oil.When the oil starts to smoke, temper with the ingredients given 'For tempering'.Now, add the chopped tomatoes to the pan.
Add turmeric powder, red chilli powder, salt and sugar and mix well.Cook over low/medium flame, covered for 5-7 minutes, stirring occasionally.Continue cooking till all the extra moisture has been absorbed and the oil separates on the sides of the kadai.Switch off and your delicious Bilahir Tok is ready to be served., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Assamese_Bilahir_Tok_Recipe_.jpg, 9
Ingredients: salt,mustard seeds,asafoetida (hing),coriander (dhania) leaves,water,black urad dal (split),buckwheat flour (kuttu ka atta),rice flour,green chillies,sunflower oil

Buckwheat Dosa Recipe, 2 tablespoons Black Urad Dal (Split) - powdered,Salt - as required,Water - as required,2 cups Buckwheat Flour (Kuttu Ka Atta),1 teaspoon Mustard seeds,4 Green Chillies - finely chopped,1/4 teaspoon Asafoetida (hing),2 tablespoons Coriander (Dhania) Leaves,1 tablespoon Rice flour,Sunflower Oil - as required, 30, Indian, 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., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/BuckWheat_Dosa.jpg, 10