Quinoa Dosa Recipe
Quinoa Dosa is a healthy twist on the traditional South Indian dosa, incorporating protein-rich quinoa and a mix of lentils for a nutritious meal. This version is crisp, savory, and perfect for breakfast, lunch or dinner It is gluten-free, diabetic-friendly, and can be made vegan.
Ingredients
- 1 cup quinoa
- ½ cup chana dal
- ½ cup urad dal
- ½ cup toor dal
- ½ cup moong dal
- 1 tsp jeera cumin seeds
- ½ tsp methi seeds fenugreek seeds
- 4 dry red chillies
- ½ tsp hing asafoetida
- ½ inch ginger peeled and grated
Instructions
- Wash the quinoa thoroughly under running water to remove saponins (bitter coating). Rinse until the water runs clear.
- Wash the chana dal, urad dal, toor dal, and moong dal.
- Soak the quinoa, all dals, jeera, methi seeds, and dry red chillies in enough water for 5-6 hours (or overnight for better fermentation).
- Drain the water after soaking.
- Grind everything together with just enough fresh water to cover the ingredients. Add the grated ginger while grinding. You can add chopped ginger but sometimes they are difficult to grind.
- Grind to a smooth paste (the batter should be slightly thick but pourable, like traditional dosa batter).
- Let the batter rest for 1 hours at room temperature to make dosa without fermentation. (If you want to ferment the batter , then cover it and leave it overnight or for 6-8 hours)
- Heat a non-stick tawa or dosa pan on medium heat. Pour a ladleful of batter and spread it in a circular motion to form a thin dosa. Apply ghee on the edges once the bottom starts to get a little golden.
- Cook until the edges turn golden and crisp. Flip if needed, or serve as is.
- Serve hot with chutney, sambar and potato masala.
- Enjoy!
Notes
- Fermentation may vary based on weather; in colder climates, place the batter in a warm spot.