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Quinoa Dosa | Quinoa Oats Dosa Recipe
Instant crispy delicious quinoa dosa without fermenting the batter. This recipe will make 10 to 12 dosas.
Servings: 6
Calories: 288kcal
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
Calories: 288kcal | Carbohydrates: 36g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 587mg | Potassium: 184mg | Fiber: 8g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg
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