Quinoa Dosa | Quinoa Oats Dosa Recipe
User Reviews
4.9
Quinoa Dosa | Quinoa Oats Dosa Recipe
Description
Quinoa Dosa combines soaked quinoa, rolled oats, urad dal, and chana dal into a batter similar in consistency to pancake batter. After blending and resting, the batter is spread thin on a preheated nonstick griddle set to medium-low heat. A gentle application of oil or ghee once the underside begins to brown crisps the dosa further. The result is a dosa with a golden brown exterior and a slightly crisp texture.
The dosas should be removed carefully once cooked, folding gently before serving. They pair well with coconut chutney and spicy potato dishes, making for a satisfying breakfast or snack.
Key to this recipe is temperature management: keeping the pan on low heat while spreading the batter and wiping it with a damp paper towel between dosas to maintain even cooking. The recipe also suggests the option to fold dosas into a cone shape, which can appeal to children. Storing the batter refrigerated in a sealed container extends usability up to three days, though dosas retain best texture when eaten fresh.
Ingredients
- 1 cup quinoa white organic
- ½ cup rolled oats quick oats will work too
- ½ cup urad dal
- ¼ cup chana dal
- 1½ cups water for making the batter
- 1½ teaspoons kosher salt
- ¼ cup oil to apply to the cooked dosa, or ghee
Instructions
- Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
- Drain out all the water. Add to a blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well
- Allow to rest for 20 minutes or an hour or start making the dosa’s right away
- Preheat a nonstick griddle on low heat. Pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle spread the batter in a circular motion going outwards.
- Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes or if you like softer dosa lower the heat and take the dosa out.
- Using a flat spatula start remove the dosa from the outer edges, then gently fold the dosa and serve immediately with coconut chutney and spicy potatoes.
- Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion in half and use the flat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly.
- Repeat making dosa with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.
Notes
- Rinse and massage quinoa thoroughly 2-3 times before soaking for better texture.
- Maintain the griddle at low heat while spreading the batter to ensure even, thin dosas that do not stick.
- Wipe the pan with a damp paper towel between dosas to cool the surface, enabling smooth batter spreading.
- Increase heat to medium after spreading to allow dosas to crisp evenly without burning.
- Storing the batter in an airtight container in the refrigerator allows use within 3 days.
- Folding dosas into a cone shape can make them more appealing to children.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 587mg | 24% |
| Potassium | 184mg | 4% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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