Recipe: Eating on a Dime Quinoa Dosa

Recipe: Eating on a Dime Quinoa Dosa Delicious, fresh and tasty.

Quinoa Dosa. Over the years I have experimented this recipe a few ways adding and removing different lentils. Organic white Quinoa - A great low carb sub for rice that is high in protein and fiber; Rolled Oats - Adds smooth texture and fiber; Urad Dal - Adds the traditional earthy dosa taste with creamy texture and proteins Quinoa dosa is the Indian crepe made with quinoa and black gram — one of the delicious way of infusing quinoa into regular South Indian breakfast. The batter is fermented and thereby make it comfortable for all ages.

Quinoa is a nutritious grain, which contains all the essential amino acids that you need, making it an excellent protein source for vegetarians and vegans.

It is quite a versatile ingredient and can absorb any flavours when cooked. quinoa dosa recipe

quinoa urad dal and whole wheat flour dosa

You can have Quinoa Dosa using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Quinoa Dosa

1. It’s 1/2 cup of quinoa.

2. It’s 1/4 cup of oats.

3. It’s 1 tbsp of pigeon pea lentil.

4. Prepare 1 tbsp of red lentil.

5. You need 1 tbsp of split green gram.

6. You need 1 tbsp of split black gram.

7. Prepare 1/2 tsp of fenugreek seeds.

8. Prepare to taste of salt.

9. Prepare 1-2 of green chilies.

10. You need 1 of ginger.

11. It’s as needed of oil.

Made with a batter that blends quinoa and wheat flour with urad, these quinoa dosas are very tasty and have an amazing mouth-feel too.

The batter requires no fermentation, so you can make this dosa at any time, although you must provide an hour's time for the urad to soak before grinding it.

Quinoa dosa recipe a healthy variation for breakfast.

This quinoa dosa is a great alternate to the usual dosa batter so do try this.

Quinoa Dosa step by step

1. Soak the quinoa, oats, fenugreek seeds and the lentils overnight. Wash well and drain. Grind along with green chilies, ginger, salt and required quantity of water into a smooth batter of pouring consistency. Set aside to ferment for 5-6 hours..

2. Heat the tawa & brush with some oil. Add a ladleful of the batter & spread it into a circle with the back of the ladle. Drizzle some oil around the edges and over it. Cook on one side before flipping it over to cook the other side..

3. Serve along with coconut chutney and sambar..

You can use the same batter for both idli and dosa as you prefer.

The quinoa dosa texture comes out crispy and good, taste wise its a bit different from our regular dosa.

You cna serve it with chutney, sambar or podi.

Now quinoa dosa is ready to serve.

A dosa is usually a thin, spicy, crunchy crêpe-like food made from fermented rice, extremely popular in restaurants in South India.