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!