Quinoa Dosa Recipe
Quinoa Dosa is a healthy dosa version made with quinoa replacing rice for making dosa. Quinoa Dosa is an alternative to regular dosa, and this quinoa dosa can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.
Servings3 people
Ingredients
- 1 ½ cups quinoa
- ½ cup idli rice
- ½ cup urad dal
- 1 teaspoon fenugreek
- salt as per taste
Instructions
- Soak rice and quinoa together for at least 3-4 hours.
- Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 mins for grinding.
- Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 mins.
- Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.
- Close with lid and set aside for 8 hours for fermenting. Mix well. The batter will be thick.
- As we need to thin the batter, transfer half of the batter or as needed to a separate container, add water to it. The batter should be flowing. Heat a dosa tawa, take a ladle full of batter add 2 ladles on the tawa and spread it thin.
- Drizzle oil and cook until it starts to brown, Flip over and cook for 2 seconds then fold and serve.
- Serve Quinoa Dosa hot with chutney and sambar!
Notes
- Soak together – I soak quinoa and rice together for 3 to 4 hours. This helps them grind together smoothly and ferment nicely.
- Grinding time – I grind quinoa and rice for 30 to 40 minutes. Don’t rush because smooth batter makes better dosa. Grind urad dal separately for 30 minutes until it is light and fluffy.
- Add water carefully – I sprinkle water as needed while grinding. Don’t add too much or the batter becomes wet and thick. It should be thick and smooth.
- Fermentation matters – I let the batter ferment for 8 hours because that is enough time for good fermentation. Cover with lid and set in warm place. This makes it fluffy.
- Thin the batter – I add water to half the batter before spreading because it needs to be thin and flowing. The batter should spread easily on the tawa.
- Spread thin – I use ladle and spread the batter thin on hot tawa. Thin dosa comes out more crispy and tastes better than thick ones.
Nutrition Facts
Quinoa Dosa Recipe
Amount Per Serving (50 g)
Calories 531
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Sodium 9mg0%
Potassium 524mg15%
Carbohydrates 97g32%
Fiber 13g54%
Sugar 0.04g0%
Protein 23g46%
Vitamin A 14IU0%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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