Instant quinoa oats dosa is my go-to recipe when I am craving my favorite South Indian food and do not have hours or days to plan ahead. This recipe uses quinoa instead of rice and does not require fermenting the batter.

quinoa oats dosa served with sambar, chutney & curried potatoes

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The traditional dosa recipe uses rice and urad dal and requires 6 to 12 hours of fermentation. While it's a classic, I created this quinoa dosa recipe as a quicker, wholesome alternative, and it quickly became a reader favorite! With no fermentation needed and quinoa instead of rice, it’s perfect for busy days when you still want something nourishing and delicious.

After sharing this recipe, I started getting tons of questions about whether the same batter could be used to make quinoa idlis. Since idlis require a fermented batter for that soft, fluffy texture, the answer is no, but don’t worry! I tested and perfected a separate Quinoa Idli recipe just for you.

If you enjoy South Indian flavors, be sure to check out my Idli and Uttapam recipes — they're comforting, versatile, and perfect for any time of day. Other must-try favorites include Ven Pongal and Veg Kurma.

cone shaped quinoa dosa served with sambar, chutney & curried potatoes

Ingredient Tips

Over the years, I have experimented with this recipe in a few ways, adding and removing different lentils. Here is the 4-ingredient Instant Quinoa Dosa recipe that I make the most:

Quinoa - A great sub for rice, I recommend buying Organic white quinoa from Costco
Rolled Oats - Add a mild, wholesome flavor while enhancing the overall texture
Urad Dal - Adds the classic earthy dosa taste with a creamy texture
Chana Dal - Helps make the dosa crispy

quinoa dosa served with sambar, chutney & curried potatoes

How to Make Quinoa Dosa

Here is the recipe with step-by-step photos to show how to make dosa:

Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours. Drain out all the water.

steps one and two of making dosa - rinse and soak lentils and quinoa

Make batter by blending the soaked and drained quinoa, oats & lentils. The dosa batter consistency will be like pancake batter. Add salt and mix well.

steps three through six showing how to make dosa batter

Preheat a nonstick griddle on low heat. Pour ⅓ cup of batter and spread it into a thin dosa using the back of the ladle. Cook on low-medium heat. Add ghee or oil once the bottom starts to turn light golden brown.

steps seven through ten showing how to make dosa

Using a flat spatula, start removing the dosa from the outer edges, then gently fold the dosa and serve immediately

steps eleven and twelve showing cooked dosa on the pan

Note: Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion in half and use the flat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly.

Here is another way to fold the dosa in a cone shape that kids are sure to enjoy:

Starting from the outer edge, cut the cooked dosa until the mid-center. Then pick up one side of the dosa and start folding it inwards using the cut center as the top point, shaping it like a cone.

steps thirteen through sixteen showing how to fold cone shaped dosa

Serving

Dosa is best served with a lentil soup called sambar (an easy recipe from The Essential Indian Instant Pot Cookbook), potato masala, and coconut chutney. Love spicy food? Go ahead and spread a spoonful of the spicy red chutney on top and enjoy.

Variations

To make vegan quinoa dosa, use neutral oil instead of ghee
Substitute Instant Oats in place of rolled oats
Add an inch of ginger and a green chili while grinding the batter for a tasty dosa
You can also use this batter to make thick pancake-like uttapam. Stir in finely chopped onions, green chili, cilantro, etc, into the batter and make the savory protein-packed pancakes

★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!

Recipe

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quinoa oats dosa with potatoes, lentils and chutney

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4.92 from 114 votes

Quinoa Dosa | Quinoa Oats Dosa Recipe

Instant crispy delicious quinoa dosa without fermenting the batter. This recipe will make 10 to 12 dosas.

Prep Time15

Cook Time30

Soaking Time4

Total Time4 45

Course: Breads, Breakfast, Brunch, dinner, Lunch

Cuisine: Indian

Servings: 6

Calories: 288kcal

Author: Archana Mundhe

Equipment

Recipe Video

Ingredients

▢ 1 cup white organic quinoa
▢ ½ cup rolled oats quick oats will work too
▢ ½ cup urad dal
▢ ¼ cup chana dal
▢ 1½ cups water for making the batter
▢ 1½ teaspoons kosher salt
▢ ¼ cup oil or ghee to apply to the cooked dosa

Instructions

Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
Drain out all the water. Add to a blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well
Allow to rest for 20 minutes or an hour or start making the dosa’s right away
Preheat a nonstick griddle on low heat. Pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle spread the batter in a circular motion going outwards.
Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes or if you like softer dosa lower the heat and take the dosa out.
Using a flat spatula start remove the dosa from the outer edges, then gently fold the dosa and serve immediately with coconut chutney and spicy potatoes.
Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion in half and use the flat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly.
Repeat making dosa with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.

Notes

Rinse quinoa thoroughly: Massage and rinse quinoa 2 to 3 times to remove its natural bitterness (saponin). This step is essential for a clean, neutral taste.
Use white or ivory quinoa: Organic white or ivory quinoa yields the best texture and flavor for dosas.
Make ahead: While quinoa dosas taste best fresh off the pan, the batter can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
Get the pan temperature right: For thin, even dosas, always start spreading the batter on a pan that’s at low heat. If the pan is too hot, the batter will stick to the back of the spoon and won't spread smoothly.
Wipe between each dosa: Use a couple of damp paper towels to wipe the pan between batches. This brings down the surface temperature and preps it for the next dosa.
Cook on medium to low heat: Once the batter is spread, raise the heat to medium and cook until the bottom is golden and crisp. Quinoa dosas do best with a medium-low heat for that perfect crunch.
Pan matters: A well-seasoned cast iron pan gives beautifully crisp dosas, but a good-quality non-stick pan works well too.
Make it fun for kids: Try folding the dosa into a cone! Once it’s cooked, cut from the outer edge to the center, then roll one side inward to form a cone—fun to serve and even more fun to eat!

Nutrition

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Filed Under

Breakfast & Brunch Indian Flatbreads Main Dishes Gluten Free Vegetarian Stove Top Pulses

Comments

4.92 from 114 votes (72 ratings without comment)