Quinoa Dosa Recipe: This recipe is a healthier version of a traditional Dosa made with Quinoa, Oats, and various types of Lentils. It is a Perfect, Crispy, and Healthy Dosa Recipe for those who do not have a lot of time to ferment the batter. When I’m craving South Indian food, this is my go-to recipe. I am delighted to share this unique and creative Quinoa Dosa recipe with you all.
Gluten-free vegetarian dosas are not only nutritious but also filling. The traditional recipe calls for fermenting the batter for 6 to 10 hours and calls for rice and urad dal. The problem is that in the winter, the process of fermenting the batter can take even longer.
This tried-and-true recipe substitutes quinoa for rice, making it a high-protein option. Furthermore, there is no need to ferment the batter, making it an ideal meal for those with hectic schedules.
Quinoa is pronounced “Ken-wah.” It is a staple food for the Columbians. It is regarded as a Superfood due to its high protein content, high iron, magnesium, and fibre content, which is much higher than that of most grains. Quinoa is gluten-free and ideal for those who are gluten-intolerant. It has a low Glycemic Index, which aids in blood sugar control. Quinoa is a versatile grain that can take on any flavor when cooked.
This instant version of dosa is quick, easy, and super crispy. It’s not only healthy, gluten-free, and crispy, but it’s also quick to make after grinding the batter. (Yayyy..)
It makes a filling meal and is ideal for people who lead busy lives.
This recipe for Indian Quinoa Dosa is ideal for breakfast. However, you can eat it at any time of day, whether for lunch or dinner.
The batter can be kept in the fridge for a few days and in the freezer for a few months. That’s awesome!
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Quinoa Dosa Recipe
- Blender , Dosa / Roti Pan , Laddle
- Rinse the quinoa, oats, and lentils thoroughly. Drain the water and soak for 4 hours in 3 cups of water.
- Drain all of the water. Add to a blender along with the water and blend until smooth. The consistency of the dosa batter will be similar to that of pancake batter. Mix in the salt thoroughly.
- Allow to rest for 20 minutes or an hour before proceeding to make the dosas.
- Preheat a nonstick griddle over low heat and pour in about 1/3 cup of batter, spreading it out with the back of a ladle or a measuring cup to make a thin dosa. Starting in the centre, spread the batter in a circular motion outwards.
- When the bottom of the dosa begins to turn golden brown, evenly spread a small amount of oil or ghee on it. Allow the dosa to crisp up for another couple of minutes, or if you prefer softer dosa, reduce the heat and remove the dosa.
- Start removing the dosa from the outer edges with a flat spatula, then gently fold the dosa and serve immediately with coconut chutney and spicy potatoes.
- Reduce the heat to low and wipe the pan with wet paper towels before making the next dosa. You can also cut an onion in half and rub the flat side of the onion on the pan. This slightly cools the pan and allows you to spread the batter thinly and evenly.
- Increase the heat to medium after you've finished spreading the batter. Apply oil or ghee (for the non-vegan version) to the entire dosa.
- Cook until the bottom becomes golden brown.
- Start removing the dosa from the outer edges with a flat spatula, then gently fold the dosa and serve immediately with Coconut chutney or Onion chutney and sambar.
- Make all of the dosas in the same manner. Remember to use a paper towel to smear some oil between each dosa.
- Repeat with the remaining batter to make dosas. Any leftover batter can be stored in the refrigerator for up to 3 days.
- To remove excess bitterness from quinoa, thoroughly wash it. 2. Quinoa and lentils can also be washed together.
- Make sure to massage and rinse the quinoa at least twice.
- Dosas are best cooked and served right away, but the batter can be refrigerated in an airtight container for up to 3 days.
- It is critical to have the griddle or pan you are using at the proper temperature in order to make perfectly thin dosas every time. When pouring and spreading the batter, keep the pan on low heat.
- Use a couple of wet paper towels to wipe the pan and bring the temperature down so the dosa batter can be spread properly for the next dosa. If the Pan is overheated, the batter will not spread evenly and will begin to stick to the back of the spoon.
- Once the batter has been spread, turn the heat up to medium and finish cooking.
- It is important to note that the quinoa dosas should be cooked on medium to low heat to ensure that they are crispy and golden brown.
- You can also fold the dosa into a cone shape, which the kids will enjoy seeing and eating! Cut the cooked dosa until it reaches the centre, starting from the outside edge. Then, take one side of the dosa and begin folding it inwards, using the cut centre as the top point, to form a cone.
- Add 1 cup more cold water if you want a paper-thin dosa. The batter’s consistency should be free-flowing and free of lumps, not too thick or runny.
- You can spread it as thinly as possible by going clockwise or anti-clockwise.
- At this point, you can add cheese, garlic chutney, or any other toppings you want.
How should I serve?
Dosas are best served with sambar or rasam and coconut, onion, or mint chutney.
Is it possible to ferment this batter?
Yes, the quinoa dosa batter can be fermented. In my Idli-dosa batter recipe, you can see how the fermentation process works.
What else can we do with this batter?
- This batter can also be used to make uttapam. Simply combine the batter with finely chopped onions, tomatoes, bell peppers, and cilantro to make the Uttapam (savory protein-packed pancakes).
- You can also ferment the batter for 8 to 10 hours before using it to make idli and dhokla. Read my quinoa idli post to learn how to ferment the batter in an Instant Pot or the traditional way.
- Another way to use this batter is to make Handvo (Gujarati savoury cake). Simply add finely chopped or grated vegetables such as zucchini, corn, and bell peppers, as well as some seasoning. And then there’s the hadvo. It tastes just as good.
Can we keep the batter?
Refrigerate the batter in an airtight container for up to 3 days.
This batter can also be frozen for up to three months. Put it in a container with individual servings. Remove the battery from the freezer 4 to 5 hours ahead of time to thaw.
What can I substitute for quinoa?
To make this dosa without rice, replace the quinoa with barnyard millet (also known as Samo millet).
Which tawa is best for making dosas?
I highly recommend using a cast iron pan or a nonstick dosa pan. Keep the dosa tawa separate and use it only for dosa. If you use it for multiple purposes, it will spoil quickly and may not be suitable for dosa.
My dosa is clinging to the pan. How do you make a dosa that doesn’t stick?
This can happen if the cast iron pan is not properly seasoned. Here’s a video showing how to season a cast iron pan. I keep a separate tawa for dosas. After using, season it.
Reduce the heat between dosas, clean the pan, and sprinkle some water on the tawa to cool it down. Wipe down the pan with a paper towel before spreading the batter. Increase the heat to medium-high after spreading.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.