Quinoa Dosa Recipe

There’s something magical about waking up to the smell of golden, crispy dosas sizzling on a pan. And when they’re made with wholesome quinoa and urad dal, you’re in for a nutritious treat that feels like a mini celebration of breakfast. Get ready to flip these beauties and delight your taste buds!

Healthy versions of traditional recipes are my specialty. Take my quinoa dosa, for instance.

It retains the basic premise of the South Indian favorite: fermented batter results in a thin, lacy pancake—a.k.a. dosa.

But I make mine with quinoa, which is actually a protein-packed pseudocereal, a close relative of amaranth. I would call it a “superfood,” but I really dislike that term.

For regularity’s sake, though, I will say that quinoa dosa contains a lot of nutrients. Oh, and did I mention that it is also an extremely crisp pancake with a slight drizzler of ghee?

Quinoa Dosa Recipe Ingredients

• Quinoa: Rich in protein and fiber, a perfect gluten-free choice.
• Split Urad Dal: High in protein and essential amino acids.
• Fenugreek Seeds: Offer a touch of bitterness, aid digestion.

Quinoa Dosa Recipe Ingredient Quantities

• 1 cup quinoa
• 0.5 cup split urad dal (husked black gram)
• 0.25 teaspoon fenugreek seeds
• Salt, to taste
• Water, as needed
• Oil or ghee, for cooking

How to Make this Quinoa Dosa Recipe

1. Wash the quinoa and urad dal with cold water until the water runs clear. Place them in a bowl with fenugreek seeds and enough water to cover them for 6-8 hours; overnight is best.

2. Empty the soaking water and move the quinoa, urad dal, and fenugreek seeds to a blender. Add about 1 cup of water and blend until you get a smooth batter; you may need to add more water to achieve the desired consistency.

3. In a large mixing bowl, pour the batter. Cover and let it ferment in a warm place for 8-12 hours, or until it has doubled in size and you observe bubbling on the surface.

4. Once it has fermented, the batter is gently stirred and salt is added to taste. The consistency of the batter is almost like that of a pancake; if needed, a bit of water can be added to adjust the moisture level.

5. Preheat a non-stick pan or a cast-iron skillet over medium heat. When hot, use a brush or a small cloth to lightly coat the cooking surface with oil or ghee.

6. Take a ladleful of batter and pour it directly onto the center of the pan. In using the same circular motion as with the previous step, rapidly spread the batter into a thin, even layer that resembles a crêpe.

7. Pour a few drops of oil or ghee around the edges of the dosa. Cook until the edges start to come up and the bottom is a lovely golden brown.

8. Using a spatula, carefully flip the dosa. Cook for another 1-2 minutes or until both sides are nicely cooked and crispy.

9. Take the dosa out of the pan; then with the remaining batter, do it all over again. And oh, it is essential to stir the batter occasionally; otherwise, your dosa will be more like an
8.5 than a
10.

10. Quinoa dosas make an excellent breakfast, lunch or dinner dish—really, any time of the day is a good time for a dosa! They are quite versatile, lending themselves to a variety of accompaniments. Here are a few suggestions to serve alongside your dosas: hot chutney; sambhar; avocado; peanut sauce; or any green sauce or salad. Enjoy!

Quinoa Dosa Recipe Equipment Needed

1. Fine-mesh sieve or strainer
2. Large bowl
3. Blender
4. Measuring cups and spoons
5. Large mixing bowl
6. Kitchen towel or plastic wrap (to cover the batter)
7. Non-stick pan or cast-iron skillet
8. Brush or small cloth (for oiling the pan)
9. Ladle
10. Spatula

FAQ

• How long should you soak the quinoa and dal?Place the quinoa, split urad dal, and fenugreek seeds in water and let them soak for at least 6 hours or overnight.
• Can I use any type of quinoa?You can use any of the following types of quinoa for this recipe: white, red, black, or a mix of them.
• Is it necessary to ferment the batter?Certainly! After blending, the fermented batter must be left to sit for 8 to 12 hours before it can be deemed ready. Fermentation is an essential step in the process and can be scientifically explained as follows. During fermentation, yeast and/or bacteria convert carbohydrates (like sugars and starches) into acids, gases, and alcohol. In this case, the yeasted batter is producing mostly alcohol and carbon dioxide.
• What consistency should the batter have?The batter should resemble pancake or crepe batter, thin enough to spread easily but not too watery.
• How do I prevent the dosa from sticking to the pan?Make sure the frying pan is thoroughly heated and lightly oiled with either oil or ghee. Then, pour in the batter.
• Can I store leftover batter?Absolutely! Storing leftover batter in the refrigerator does not compromise its quality and flavor. Here are storage steps to follow:

  1. **Place the batter in a container**. Use an airtight container or cover it well with plastic wrap to prevent air from getting in.
  2. **Refrigerate the batter**. This will keep it fresh.
  3. **Use within 3 days**. Baked goods made with refrigerated batter are just as delicious as those made with fresh batter.

• Is it possible to make this recipe gluten-free?Yes, this recipe is naturally gluten-free, as it uses quinoa and urad dal without any ingredients based on wheat.

Quinoa Dosa Recipe Substitutions and Variations

Quinoa: For a different texture, you can replace it with any other whole grain, such as millet or brown rice.
Urad dal split: Split urad dal can be used as an alternate ingredient; however, this will slightly change the taste and texture of the dish in comparison to using split moong dal.
Fenugreek seeds: If you don’t have any, skip this. If you do have fenugreek, but only in powdered form, use a pinch.
Salt: You can use any sort of salt, including sea salt or Himalayan pink salt, as a substitute.
Instead of oil or ghee, you can use coconut or olive oil to achieve a different flavor in your dishes.

Pro Tips

1. Enhance Fermentation For better fermentation, place the batter in a slightly warm oven (turned off) or wrap the mixing bowl with a towel to maintain a consistent warm temperature, especially if the kitchen is cold.

2. Texture Matters Ensure the batter consistency is just right—neither too thick nor too runny. Aim for a smooth, slightly thick consistency similar to pancake batter, as this ensures the dosas spread well and have a good texture.

3. Uniform Thinness Use the back of a ladle to spread the batter in a circular motion quickly and evenly from the center outwards. This ensures that the dosa cooks evenly and achieves a crispy edge.

4. Crispier Dosas For extra crispiness, let the dosa cook a bit longer after the initial flip, adding a few extra drops of oil or ghee around the edges for a nice, golden-brown crust.

5. Flavor Boost Consider adding a pinch of cumin seeds or finely chopped green chili to the batter right before making the dosas for an additional layer of flavor.