After yesterday’s sizzling street food magic of Mumbai, we are back to more traditional recipe. During one of my more experimental days, I had made a spicy version of the Neer dose and actually managed to find time to click pictures too. I was desperately trying to fit it in somewhere during this month but like I said, my blog would turn into a Karnataka tourism brochure. So I have filed it away in my magic folder for now to be used later when it would be more desperately needed. And if you know me, that will be very soon.
Today’s dish is from the state of Arunachal Pradesh. This is my favorite part of the mega marathon when we discover similarly structured dishes across cuisines and states. The khura is a nearly instant kind of dosa made with buckwheat flour. I have blogged about too many rice based dosais that this break from it will be a good one. Also, as luck would have it, I had just the right amount of buckwheat flour in my refrigerator which needed to be done with. Usually the khura is simply the mixture of buckwheat flour, water and salt. But I had a small amount of finely chopped veggies that needed to finished and so added it too.
Makes 10 mini pancakes
WHAT WE NEED
1/2 cup Buckwheat flour
2 tbsp Finely chopped vegetables (optional)
WHAT TO DO
- Mix the buckwheat flour and salt with enough water to make a thick pancake like batter
- Set aside for 30 minutes
- Add the vegetables and mix well
- Heat a tava and drizzle some oil on it
- Pour small ladles of batter to make mini pancakes
- Let them be thick and not too thin
- Once the edges start to brown turn it over using a spatula
- After a minute take it off the heat
- Serve warm