Golden and crispy Quinoa dosa is a healthy, nutritious and high protein alternative to traditional dosa. This Dosa can be prepared instantly and no need of fermentation. This dosa recipe is packed with superfood quinoa, oats and lentils. Serve with sambhar and chutney.
Nutritious, isn’t it? Oats Quinoa dosa has crispy texture and delicious
INGREDIENTS FOR QUINOA DOSA:
While the traditional dosa recipe calls for urad dal and rice and has a fermenting time of 6-10 hours, this high-protein quinoa dosa uses quinoa, oats, lentils and will be ready almost instantly.
Here are the ingredients I have used for this quinoa dosa:
- Quinoa: I used white quinoa, however you can use other color quinoa as well.
- Rolled oats: These help to give a crispy texture to dosa.
- Urad dal: Adds its signature crispiness to the dosa and retains the original flavor.
- Chana dal: Gives the right amount of crunch to the dosa.
STORAGE SUGGESTIONS:
You can store the batter refrigerated in an airtight container for up to 3 days
SERVING SUUGESTIONS:
Ragi Idli just like any other South Indian tiffin recipes, go well with Sambar and any of your favorite chutney.
Idli Powder mixed with some ghee or Gingelly Oil also goes well with this idli.
You might also like other breakfast recipes:
Soft and Fluffly Ragi Idli and Dosa
South Indian Filter Coffee Using Italian Moka Pot
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Quinoa Dosa
Ingredients
- 1/2 cup quinoa
- 1/4 cup rolled oats or quick oats
- 1/4 cup urad dal
- 2 tbsp chana dal
- 1 tsp salt or as required
Instructions
- Wash and soak the quinoa, oats, urad and chana dal for 4-6 hours in enogh water.
- Add the soaked ingredients to a blender and blend to dosa batter consistency with little water.
- Add salt and mix well. Allow to rest for 10-20 minutes before making the dosa.
- Heat the dosa pan on low heat and pour ladle ful of batter and spread it into a thin dosa using the back of the ladle .
- Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Turn to other side and cook for a minute or so.
- Serve immediately with sambhar and coconut chutney.
- Repeat making dosa with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.
Notes
- Make sure to massage and rinse quinoa at least 2 to 3 times
- Dosas are best cooked and served immediately but you can store the batter refrigerated in an airtight container for up to 3 days
- You can also use toor dal or split green moong dal to this batter. With the green moong dal, the dosa will be a bit greenish due to the green lentils.
- To make perfectly thin dosas everytime, its important to have the griddle or pan you are using at the right temperature. The pan should be on low heat when you are pouring and spreading the batter
- Between each dosa use couple of wet paper towels to wipe the pan and to bring down the temperature so the dosa batter can be spread properly for your next dosa. If the Pan is too hot, the batter will not spread evenly and will start sticking to the back of the spoon.
- Once the batter is spread you can increase the heat to medium and finish cooking
- Note that the quinoa dosas are best cooked on medium to low heat so they cook crispy golden brown
- You can also add green chillies, cilantro or ginger before grinding the batter for extra flavor.
- The consistency of the batter should not be too thick or too thin. Pouring and can easily spread.
