Quinoa dosa recipe, a healthy dosa without rice and with a healthy twist. You can make this Instant quinoa dosa without any fermentation. This crispy and nutritious dosa is a perfect South Indian breakfast that is gluten-free as well.
If you have gotten bored of eating regular dosa this quinoa and oats dosa with lentils is one of the best and quick South Indian meal. Other than quinoa, oats and lentils being nutritious in this dosa recipe there is no need to ferment the batter. Traditionally rice and lentil dosa batter requires 8-10 hours fermentation time but you can make this quinoa dosa instantly.
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Why We Love this Instant Quinoa Dosa?
- It is a healthy, gluten-free, vegetarian breakfast option.
- You can serve it as a lunch or dinner.
- A healthy dosa with high protein and rich in fibre.
- No ferment dosa recipe.
- You can easily make it vegan by replacing ghee with oil.
Ingredients Required
- Quinoa - Quinoa is a high protein and fibre rich grain. I use organic quinoa which gives this a perfect colour.
- Rolled Oats - Oats add soluble fibre and add to the smooth texture of dosa.
- Urad Dal - You need urad dal for crispy dosa and perfect taste to dosa.
- Chana Dal - Chana dal makes it super crispy, the batter becomes easy to spread and nutritionally adds protein and fibre in this recipe.
- Methi dana: Few seeds of methi dana or fenugreek seeds for the earthy taste of dosa.
- Ginger:
- Green chilli
- Salt to taste
How To Make Quinoa Dosa?
Here is the recipe with step by step photos to show how to make dosa:
Step 1 - Soaking
Rinse the quinoa, oats & lentils 3-4 times in water. Soak in enough water to cover them nicely for 2 hours.
Step 2 - Quinoa dosa Batter
Step 2: Drain out of the water. In a blender add soaked and drained quinoa, oats & chana dal. Add sliced ginger, salt and green chilli and some water to make a batter of pouring consistency. The consistency of the dosa batter consistency is like a pancake batter.
Step 3: Cooking Dosa
Heat a nonstick griddle on low heat. Sprinkle some water and wipe it with either a kitchen towel or a paper napkin
Pour about 1 ladle full of batter and spread it into a thin dosa using the back of the ladle. Increase the heat to medium, once the bottom starts to turn golden brown apply some ghee on the sides and top. Use a spatula and start loosening the edges of dosa. Now sprinkle some gun powder on the top where you applied ghee and spread that. Gently fold the dosa and serve immediately with chutney or sambar or both.
Repeat the same process and make the required number of dosa. You can store excess dosa batter in the refrigerator and use as required.
Important
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 dosas with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.
Recipe Notes
Make sure to wash and rinse quinoa 2-3 times to remove the bitterness.
Preferably use rolled oats for making dosa but if you do not have rolled oats substitute them for instant oats.
Other than ginger and green chilli you can add cumin to enhance the taste.
If you want to make this vegan substitute ghee/clarified butter with oil.
To keep dosa crispy make them and serve immediately to prevent dosa turning soggy.
FAQ
Which pan or tawa is good for making Dosa?
Ideally a well seasoned cast iron pan is good for making dosa but a non stick pan works fine too.
How to make Dosa crisp and thin?
It is important to have a right temperature for a thin and crisp dosa. While pouring batter heat should be low so that you can spread the batter easily and make a thin layer.
In between making dosa sprinkling water-cools down the tava and allow you to spread batter thinly and easily. This is a must for perfect crispy dosa crust.
Spread dosa batter inside out and while doing so increase the heat to medium and cook dosa on medium high heat till light brown crust forms.
What to Serve with Dosa?
Ideal accompaniment to serve with dosa is Coconut chutney and sambar. Additionally you can serve green chutney or tomato chutney with this dosa. It tastes delicious with coconut egg curry or Kerala style egg curry and nadan mutta roast. You can eat it plain when sprinkled with chutney pods and ghee on it’s own.
How to Store Dosa batter?
You can make dosa batter in advance and store in the refrigerator for upto a week and use it as required.
More Breakfast Recipes
-
Soft Rice Idli
-
Pessarattu
-
Whole Moong Dal Cheela
-
Moong Dal Dosa
-
Instant Rava Medu Vada Recipe
-
Vegetable Upma
-
Vegetable Masala Oats Upma
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Watch Video Recipe
đź“– Recipe
Quinoa Dosa
Equipment
Ingredients
- 1 cup Quinoa
- ½ cup rolled oats quick oats will work too
- ½ cup chana dal
- ÂĽ cup urad dal
- 1 teaspoon methi dana
- 1 inch Ginger
- 1½ cups water for making the batter
- ½ teaspoon salt
- 3 tablespoon ghee
Instructions
Step 1 - Soaking
- Rinse the quinoa, oats & lentils 3-4 times in water. Soak in enough water to cover them nicely for 2 hours.
Step 2 - Quinoa dosa Batter
- Step 2: Drain out of the water. In a blender add soaked and drained quinoa, oats & chana dal. Add sliced ginger, salt and green chilli and some water to make a batter of pouring consistency. The consistency of the dosa batter consistency is like a pancake batter.
Step 3: Cooking Dosa
- Heat a nonstick griddle on low heat. Sprinkle some water and wipe it with either a kitchen towel or a paper napkin
- Pour about 1 ladle full of batter and spread it into a thin dosa using the back of the ladle. Increase the heat to medium, once the bottom starts to turn golden brown apply some ghee on the sides and top. Use a spatula and start loosening the edges of dosa. Now sprinkle some gun powder on the top where you applied ghee and spread that. Gently fold the dosa and serve immediately with chutney or sambar or both.
- Repeat the same process and make the required number of dosa. You can store excess dosa batter in the refrigerator and use as required.
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