Quinoa Dosa
Quinoa Dosa — a wholesome, protein-rich twist on the traditional South Indian dosa. Made with quinoa, rice, and urad dal, it’s light, crisp, and perfect for a nutritious breakfast or dinner. Naturally gluten-free and delicious with chutney or sambar.
2 weeks ago
Ingredients
Main Ingredients
Other Ingredients
Nutrition Facts (per dosa)
- Calories120
- Total Fat4 g
- Carbohydrates16 g
- Protein5 g
- Fiber2 g
Instructions
- 1Rinse quinoa thoroughly 2–3 times under running water to remove its natural bitter coating (saponin). Drain well.
- 2In a large bowl, combine rinsed quinoa, rice, urad dal, and fenugreek seeds. Add enough water and soak for 6 hours or overnight.
- 3Drain the soaked mixture and transfer to a blender or wet grinder. Add little water as needed and grind into a smooth, slightly thick batter.
- 4Transfer batter to a large bowl, add salt, mix well, and cover. Let it ferment for 6–8 hours or overnight in a warm place until bubbly and slightly risen.
- 5After fermentation, stir the batter gently. If it’s too thick, add a little water to get pouring dosa consistency.
- 6Heat a non-stick tawa or cast-iron griddle. Grease lightly with oil. Pour a ladleful of batter and spread it thin in a circular motion.
- 7Drizzle a few drops of oil or ghee around the edges. Cook on medium heat until the edges lift and bottom turns crisp golden. Flip only if making thick dosas.
- 8Serve hot with coconut chutney, tomato chutney, or sambar.
Storage Tips
- 1Batter can be stored in the refrigerator for 3–4 days in an airtight container. Stir before use and adjust consistency with a little water.
- 2Cooked dosas are best eaten fresh. If storing, wrap them in foil and refrigerate up to 12 hours; reheat on a pan before serving.
Pro Tips
- 1Soaking and rinsing quinoa properly is key — it removes bitterness and ensures a light dosa texture.
- 2For extra crispness, add 2 tbsp poha (flattened rice) while grinding.
- 3To make instant quinoa dosa (no fermentation), add yogurt and a pinch of baking soda to fresh batter and rest for 15 minutes.
- 4Always cook on medium heat to get an even golden color and crispy texture.
