Check out this recipe of Buckwheat Dhokla

Sour curd    
Green chili paste      
2 cups
1 cup
1 tsp
3/4th tsp
to taste 

•    Clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out.
•    Drain the excess water using a strainer.
•    Combine the buckwheat, curds and ½ cup of water in a deep bowl and mix well. 
•    Cover with a lid and keep aside to soak for at least 4 to 5 hours.
•    Add the green chili paste, ginger paste and salt and mix very well.
•    Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
•    Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
•    Repeat steps 5 and 6 to make 1 more thali.
•    Cool slightly, cut into pieces and serve immediately.
Handy tip:
•    At step 3, allow the mixture to soak for at least 4 hours in summer season. 
•    In winter season the soaking time should be increased to 5 hours and if needed to 6 hours depending on the temperature. 
•    This will ensure soft dhoklas as the end result.

-    Alekhya Reddy
-    Pic courtesy: