Wash the Buckwheat groats thoroughly in water 2-3 times.
Soak it in hot water. (I almost boiled the water)
Let the groats soak in water for 30 minutes.
After 30 minutes, the water will be slimy and sticky.
Discard this water and rinse the grains again in normal tap water.
Drain and grind the rinsed grains using green chillies, ginger and salt to taste.
Do not add water in start. Only add if required and grind to a smooth paste.
The consistency of the batter should be pouring Cheela/dosa like, as seen in the video below.
Heat a pan. Once hot drizzle some ghee on the pan.
Take 2 tablespoons of the batter and spread it in clockwise direction to form a cheela/dosa/crepe.
Thickness can be as desired. I like it thin as they turn crispy and taste good.
Once half cooked, drizzle some ghee on the sides and top and let it cook.
Once it has cooked from the bottom it will start leaving the sides.
Flip and let it cook on the other side.
Serve hot with some Kali mirch ki aloo ki sabji (Potatoes in black pepper) and yogurt/curd or chutney of your choice.