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    Home » Breakfast and Brunch Recipes

    Quinoa Dosa

    Nov 18, 2021 Modified: Nov 29, 2021 by Rekha Kakkar This post may contain affiliate links ·

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    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.

    quinoa dosa

    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.

    Jump to:
    • Why We Love this Instant Quinoa Dosa?
    • Ingredients Required
    • How To Make Quinoa Dosa?
    • Recipe Notes
    • FAQ
    • How to make Dosa crisp and thin?
    • What to Serve with Dosa?
    • How to Store Dosa batter?
    • More Breakfast Recipes
    • Watch Video Recipe 
    • đź“– Recipe

    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.

    quinoa dosa with ghee podi

    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

    If You like this recipe and made it Please rate the recipe. It helps us to reach more people. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

    Watch Video Recipe 

    đź“– Recipe

    quinoa dosa

    Quinoa Dosa

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: indian cuisine, indiancuisine
    Keyword: 30 minutes, breakfast, dosa, quinoa, quinoa recipes
    Prep Time: 3 hours
    Cook Time: 30 minutes
    Servings: 6 people
    Calories: 272kcal
    Author: Rekha Kakkar

    Equipment

    • Non-Stick Pan (US)

    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.

    Video

    Nutrition

    Calories: 272kcal | Carbohydrates: 36g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 196mg | Potassium: 189mg | Fiber: 8g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg

    More Breakfast and Brunch Recipes

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    • Classic Egg Salad Tea Sandwich
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    HI! THIS IS REKHA KAKKAR

    Life is complicated so let’s keep our food simple! No this is not a quote from someone else 🙂 this actually sums up my food philosophy and why I started this food blog.

    I am Rekha, I am the Cook, writer, and photographer behind this food blog. Now a YouTuber 

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