Quinoa Dosa
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
30 mins
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Soaking Time
4 hrs
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Total Time
5 hrs
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Servings
14 dosa
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Calories
103 kcal
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Course
Main Course
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Cuisine
Indian
Quinoa Dosa
Description
Quinoa Dosa is a unique take on traditional dosa, incorporating quinoa, rolled oats, urad dal, and chana dal to form the base. These ingredients provide a mix of protein and fiber while contributing to a light and crispy crepe. Soaking the grains and legumes softens them for blending into a smooth batter, enhanced by ginger and optional green chili for flavor depth. The batter should rest half an hour to achieve a free-flowing consistency, making it easier to spread thinly on a hot cast iron griddle.
Cooking the dosa on a well-seasoned, preheated surface ensures even browning and a crisp, golden exterior. Oil is brushed lightly to prevent sticking and aid in crispiness. The fenugreek seeds lend a slight bitterness that balances the other flavors. These dosas work well as a breakfast item or light snack, served with chutneys or sambar.
For best results, use non-iodized salt if fermenting the batter to avoid inhibiting fermentation. If desired, the batter can ferment in a warm spot for 8-10 hours for slight tang and additional softness. Store prepared batter in an airtight container for up to three days.
Ingredients
- 1 cup quinoa
- 1/2 cup rolled oats
- 1/2 cup urad dal or whole urad gota
- 1/2 cup chickpeas see notes, split, aka Chana dal
- 1/2 teaspoon fenugreek seeds aka methi dana
- 1 inch ginger
- 1-2 green chili pepper optional
- 1 teaspoon salt use non-iodized salt if fermenting*
- oil to make dosa, or ghee
Instructions
Making the Batter
- Add urad quinoa, oats, chana dal, urad dal and methi seeds to a large bowl.
- Rinse till the water runs clear. Soak in about 4 cups of water for 4-5 hours.
- Drain water from the soaked quinoa and lentils. Add to a high speed blender jar. Add ginger, green chili pepper and salt.
- Add about 1 cup cold water as needed to grind the batter to a smooth paste. Start with less water and add as needed.
- Transfer the batter to a large bowl and let it rest for about 30 minutes. The batter consistency should neither be thick nor runny, but rather it should be free flowing.
Making the Dosa
- Heat a cast iron griddle (tawa) on medium-high heat. You can also use a non-stick dosa tawa, but cast iron is best for crispy dosa's.
- Make sure the tawa is heated well before making dosa. You can sprinkle some water to and it should sizzle right away.
- Put a few drops of oil on the tawa and spread with a paper towel all over the tawa. You can also use an onion cut in half and use the flat side to spread the oil. This helps to cool down the tawa and spread the batter in a thin layer. Lower the heat a little while spreading the batter, and change back to medium-high right after spreading the batter.
- Take a ladle full of the batter and pour at the center of the tawa. Immediately start to spread the batter from the center out in a circular motion in one direction (I prefer clockwise). Try to spread as thin as possible.
- Drizzle oil or ghee around the egdes of the dosa and also some at the center. Let it cook until the dosa becomes golden brown and starts to leave or come out from the edges.
- You typically only need to cook one side of the dosa. If you have spread the dosa thick, then you might want to flip it and cook on the other side.
- Use a flat spatula to remove the dosa from the edges. You can roll the dosa or fold at the center with the spatula. Remove from the pan and serve immediately.
- Before making next dosa, wipe the tawa with a paper towel. Spread the oil again, then spread the dosa. Then increase heat to high.
- Serve dosa with sambar, chutney and potato masala.
Notes
- Experiment with adding toor dal or split green lentils for slight variations in color and texture.
- Ensure the griddle has the right temperature before spreading the batter to avoid sticking and improper cooking.
- Use a well-seasoned cast iron pan for best dosa crispness and ease of spreading.
- For fermentation, keep batter in a warm, dark place for 8 to 10 hours using non-iodized salt.
- Store batter in an airtight container and use within three days for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14dosa
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 179mg | 7% |
| Potassium | 148mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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