Savory Buckwheat Crepes – Kuttu Cheela / Vrat Kuttu Dosa

Savory Buckwheat Crepes are crispy, delicious crepes made using buckwheat flour (kuttu atta), salt, yogurt, water, and some shredded zucchini. They are also called ‘Kuttu Cheela’ or ‘Kuttu Dosa’ in India and are vegan, glutenfree and perfect for Navratri fasting.

Kuttu ka Cheela / Kuttu Dosa: 

This week we are celebrating the Indian Navratri Festival, where many fasts (not eat at all or not eat gluten), and these Savory Buckwheat Crepes or Kuttu Cheela / Kuttu Dosa is one of my favorite recipes for this occasion.

It can be served with:

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Buckwheat is also known as ‘Kuttu’ in India and is an extremely healthy grain. The buckwheat seeds are triangles in shape and also known as groats (can be eaten as porridge).

So during fasting season in India, these Buckwheat Crepes are a popular way to get healthy nutrients while still fasting. 

Also, for anyone who needs to eat gluten-free due to dietary constraints, these crepes are a perfect option.

Super easy to make and comes together in minutes.

Savory Buckwheat Crepes Ingredients (Kuttu Cheela Ingredients) :

It’s an easy crepe recipe to begin with and doesn’t need many ingredients. To make it slightly more filling I’m adding zucchini, which is totally optional

Buckwheat Flour (Kuttu Atta) – I’m using the ones we get at Indian Stores but you can use Bob’s Red Mill or Even Any other brand.

Water

Yogurt – I’m using vegan coconut yogurt, you can use any yogurt. 

Salt + Chili Powder – I’m using Indian rock salt (sendha namak/vrat ka namak) but any salt is fine.

Shredded Zucchini – totally optional, makes a great-tasting and filling crepe.

How to Make Savory Buckwheat Crepes (Kuttu ka Dosa):

As simple as the ingredients are, the method to make the crepes are equally easy and I’m diving it into 2 main steps:

Make the Kuttu Batter / Crepe Batter:

1. So we start by mixing the flour and seasoning in a bowl.
2. Then add yogurt + water and whisk everything.
3. Then add zucchini and whisk (if using).
4. Let this batter rest for 10 minutes and then you are ready to make the savory crepes or as we call in India “Kuttu ka Chilla or Kuttu ka Cheela”.

Step by Step Process of How to Make Buckwheat Crepes

Cooking the Crepe:

I’m, using a non-stick pan (which is great for crepes/pancakes) and use less oil/butter.

1. So just add 2 ladlefuls of the batter on a hot non-stick pan.
2. Let this cook for 30 seconds and then sprinkle some oil all around the crepe. (this is important to make them crispy and non-stick).
3. Then let this cook for a minute and then flip the crepe to cook the other side.

Below, you can see how beautifully the crepe cooked.

Once, all the crepes are cooked, I usually stack them one upon the other and serve.

Here are my Savory Buckwheat Crepes that I’m serving with a basic Green Chutney (the chutney has garlic, so you may avoid it during Indian Festive Fastings – where you donot eat onion-garlic)

Our Kuttu Dosa / Kuttu Cheela are fairly thin and you can add any vegetable as stuffing too as they wrap really well.

Tips to Make Perfect Buckwheat Crepes / Kuttu Chilla:

Always leave the batter for 10-15 minutes to after whisking. This helps the batter rise a little.

You can also use Milk instead of Yogurt and create Sweet Buckwheat Crepes.

Always keep the pan well-oiled to get crispy crepes and have them not stick to any pan.

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Yield: 12 Crepes

Best Savory Buckwheat Crepes : Vrat Kuttu Dosa : Kuttu Cheela Recipe

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Savory Buckwheat Crepes are crispy, delicious crepes made using buckwheat flour (kuttu atta), salt, yogurt, water and some shredded zucchini. They are also called 'Kuttu Cheela' or Kuttu Dosa' in India and are vegan, glutenfree and perfect for Navratri fasting.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 Cups Buckwheat Flour (kuttu atta)
• 1/2 Cup Plain Yogurt
• 1 Cup Water - few tbsp more
• 1 Tsp Salt
• 1/2 Tsp Red chili Powder, optional
• 1 Cup Shredded Zucchini, optional - check notes

Instructions

Make the Buckwheat Crepes Batter (Kuttu Dosa Batter):

1. In a large bowl, add flour, yogurt, salt, and red chili powder.
2. Whisk to form a smooth mix.
3. Add water, and zucchini (if using) and whisk to form a smooth batter.

Make the Buckwheat Crepes:

1. Heat a non-stick pan and keep the heat medium-low.
2. Add 2 ladlefuls of batter in the center of the pan and create a circular shape (about an inch thick).
3. Add some oil and let this cook for a minute.
4. Then flip to the other side and cook another minute.
5. Once the crepe is cooked on both sides, remove from the pan.
6. Similarly, make ALL the crepes using the batter.
7. Serve hot with your favorite sauce/chutney

Notes

Zucchini: you can use zucchini or any other vegetables like carrots, boiled potatoes or bottle guard (lauki).

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 207mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 3g