Quinoa Dosa is a tasty crispy dosa made using quinoa & lentils (dal). The two lentils which are added here are – Urad Dal (split & skinned black gram) and Moong Dal (small yellow lentil). It is a healthy, high protein dosa recipe which is also vegan & gluten free.
Quinoa (pronounced as KEEN-Wah) is often referred to as superfood or supergrain because of its high fibre and protein content. It is a gluten free grain and contains all nine essential amino acids. As it is quite nutritious & makes us feel full for longer, it is often recommended for weight loss also.
Dosas are basically South Indian thin savoury crispy crepes made using rice and urad dal. In this quinoa dosa recipe, we have used quinoa instead of rice. It is a healthy breakfast recipe that you can serve with sambhar, coconut chutney & masala potatoes.
Moong dal is also used in this quinoa dosa recipe which increase the protein content and also gives a lovely golden colour to dosas. Fenukgreek seeds or methi seeds are added in this recipe to escalate the fermentation process.
One thing to note here is to add salt in the batter once the fermentation is completed. Also, the fermentation time depends a lot on climatic conditions. In summers, the batter ferments in 3-4 hours and in winters it takes upto 8 hours. Right now the temperature in Hyderbad (India) is varying from 20-26 degree celsius. So, I am going to keep this batter overnight to ferment.
Quinoa is something which most of us have not eaten as kids. It got popular in recent few years after getting highlighted in various health & weight loss magazines. Initially by the looks of it I used to think that it must be one of the millets but after reading about it I got to know that its origin is from South America& is technically seed of the flowering plant ‘Chenopodium quinoa’.
Some more Quinoa Recipes which you would like:
We have some more dosa recipes on the blog which you might like to try:
Hope you would like this easy & yummy Quinoa Dosa recipe!! If you are looking for a quick coconut chutney recipe, then do check out Instant Coconut chutney recipe on the blog made using desiccated coconut.
List of Ingredients:
- Quinoa – 1 cup
- Moong Dal (Yellow lentil) – 1/4 cup
- Urad Dal (Split & Skinned black gram) – 1/4 cup
- Methi seeds (Fenugreek seeds) – 8 to 10
- Salt – 1 tsp ( or to taste)
- Ghee/Oil – For cooking
Notes:
- You can make these dosas without moong dal also but I would advice adding it as it imparts a nice golden colour to dosas.
- You can roast these dosas in ghee or oil both. However if you want them to be vegan, use cooking oil.
- Quinoa needs to rinsed thoroughly as if it is not washed properly it can give a bitter taste to dosas.
Steps to Prepare:
Step 1:
Wash urad dal & moong dal well under running water while constantly rubbing with fingers. Repeat this process with quinoa too. Washing lentils & quinoa seeds is an important step as it helps in getting rid of impurities & dirt.
Add all the above ingredients with fenugreek seeds(methi) in a mixing bowl & add water. Soak these lentils & quinoa for 4-5 hours.
Step 2:
Discard the water in which quinoa and lentils were soaked. Add all the soaked ingredients in a grinding jar. Add 1/4 cup of water. Grind till you get smooth batter. Transfer the batter in a container & let it ferment for 7-8 hours. The container should be big enough as volume of the batter increases after fermentation.
Step 3:
As you can see below, this is how the batter will look after fermentation. The fermentation time varies depending on climatic conditions & temperature. In summers, it gets fermented in 3 to 4 hours & in winters it might take upto 8 hours. The batter which you are seeing below was kept overnight.
Step 4:
Add salt and some water to it. The water should be added gradually till you get smooth pourable consistency. Keep it for half hour more.
Step 5:
Heat a heavy bottomed non stick tawa or pan. Brush some oil & wipe it with kitchen tissue or cloth.
Step 6:
Take a laddle full of batter & pour batter on tawa (pan). Spread the batter in circular motion while moving laddle from centre to outwards. The flame should be low while you are spreading the batter. Drizzle some oil or ghee near edges & in the centre.
Dosa Tawa used: https://amzn.to/3f7sYKt
Step 7:
Switch the flame to medium-high once you have spread the dosa batter.
Let the dosa cook for 2-3 minutes till it is crispy & golden in colour. Fold it gently in half.
Serve these crispy delicious healthy quinoa dosa with sambhar, coconut chutney & aloo masala!!
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Bon Appetit!!
Kitchen Products Used:
- Dosa Tawa: https://amzn.to/3rlPUMj
- Quinoa: https://amzn.to/3xP9wL4
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