Per Serving

• Buck wheat (kuttu) : ¼ cup
• Sour Curd: 1 tbsp
• Chilli ginger paste : ¼ tsp
• Salt to taste
• Water

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• Wash the buck wheat with sufficient water. Drain water completely using strainer.
• Combine buck wheat, curd and 1 tbsp. water in a bowl. Close the lid and keep aside for 4 hours.
• Add the green chilli ginger paste and salt and mix well. Add 1 tbsp. of water, if required to adjust the consistency of batter.
• Pour the batter in greased thali, spread evenly by rotating the thali.
• Steam the steamer for 15 minutes.
• Cool slightly, cut into pieces and serve hot.

• Buckwheat dhokla can be beneficial for diabetics for several reasons.
• Firstly, buckwheat is a low-carbohydrate; high fiber and low-glycemic index food, which means it can help regulate blood sugar levels.
• Second, yogurt is a good source of probiotics, which are beneficial bacteria that can improve gut health.
• Finally, the steaming method of cooking used for dhokla helps retain more of the nutrients and fiber in the buckwheat and add up to the health benefits.