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Quinoa Dosa | Quinoa Oats Dosa Recipe
4.9 from 342 votes

Quinoa Dosa | Quinoa Oats Dosa Recipe

Quinoa Dosa blends quinoa, oats, urad dal, and chana dal into a smooth batter for a thin, crispy pancake with a golden-brown surface. The batter's resting time and careful pan temperature control help achieve a dosa that crisps nicely without sticking. Lightly applying oil or ghee during cooking enhances texture and flavor, making this dosa a nourishing choice to serve alongside coconut chutney and spicy potatoes.

Prep Time
15 mins
Cook Time
30 mins
Soaking Time
4 hrs
Total Time
4 hrs 45 mins
Calories: 288 kcal
Course: Breakfast, Bread, Lunch, Dinner, Brunch
Cuisine: Indian

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

    Cup of Yum
  1. Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
  2. 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
  3. Allow to rest for 20 minutes or an hour or start making the dosa’s right away
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 288

% 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.