Quinoa Dosa
Quinoa Dosa is a healthy and delicious alternative to traditional dosas. It is made with Quinoa and lentils instead of rice and does not require any fermentation of the batter. It requires very little preparation of soaking lentils and quinoa for 4-5 hours and then grinding them to smooth batter. You don’t have to wait for 10-12 hours to ferment it. The dosas can be made straight away. Crispy, gluten free and protein packed , these dosas make a nutritious and satisfying meal at any time of the day.
Benefits of Quinoa:
Quinoa is an edible seed from South America. It is a nutrient dense food and is a great source of fibre, plant based protein, minerals and vitamins. It is gluten free and has good amount of iron and zinc. It has all 9 amino acids and a low glycemic index which helps in controlling blood sugar.
Ingredients for Quinoa Dosa:
Quinoa : I used white Quinoa. You can use any Quinoa, however the color of the dosa will depend on type of Quinoa used.
Lentils: I used 4 type of lentils. Urad dal is mainly used to make the batter. Other than that you can add same amount of any lentil of your choice or skip any if you don’t have it. Lentils add to the nutritional value of the dosa .
Methi seeds : They help in making dosas crispy.
Aromatics and spices: I have used dry red chillies, ginger, cumin seeds and asfoetida to the batter. All these give a nice taste and aroma to the dosas. Skip red chillies if making for kids.
Quinoa and Lenti Dosa
Equipment
- Dosa Tawa/Non stick pan
Ingredients
- 1 Cup Quinoa (I used white Quinoa )
- ½ Cup Chana Dal (Split Chickpeas)
- ½ Cup Toor Dal (Split Pigeon pea)
- ½ Cup Urad dal (Split and skinned black gram )
- ½ Cup Yellow Moong dal
- 1 Tsp Cumin seeds
- ½ Tsp Fenugreek sees
- 4 Dry red chilli
- ½ Tsp Asfoetida
- ½ inch ginger Peeled and chopped
- 1 Tsp Salt
Instructions
- Wash the Quinoa thoroughly 3-4 times with water. Use a fine sieve to avoid wasting quinoa while washing. Make sure to wash it very well to avoid bitterness. Drain the water and keep it aside
- Next, take all the lentils and methi seeds in a big bowl and wash them 2-3 times with water.
- Add Quinoa, dry red chillies, and cumin seeds to lentil mix.
- Add 4 cups of water . Cover and let it soak for 4-5 hours (or overnight)
- After soaking ,drain the water through a sieve. Next add the soaked grains and ginger to the blender and add enough clean water to cover the grains.
- Grind it to a smooth batter. Add salt and mix the batter. Add water to adjust the consistency. It should not be thick not runny. It should have pouring consistency . Let it rest for 1 hour before making dosas.
Making Dosas:
- Heat a non stick pan /cast iron griddle on medium high heat until it is hot. Lower the heat to medium. Add 1 tsp of oil and wipe it off . It is very important to wipe the pan between dosas.
- Now, pour 1 ladle full of batter in the center of the tawa . Using the ladle , immediately spread the batter from the middle into circular motions going outwards. You can go clockwise or anti clockwise but try to spread it thin.
- Drizzle 1 tsp of oil on dosa and cook on medium heat until you see brown spots
- Flip it over when it gets golden brown at the bottom side using a flat spatula. Cook until cooked from both sides.
- Serve hot with sambhar and chutneys of your choice.
- Make all the remaining dosas in the similar way. Keep wiping the pan between dosas. Store any leftover batter in fridge.
- Enjoy!!
No Comment