Quinoa dosa step-by-step recipe with photos.
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About this recipe
Healthy and delicious quinoa lentil dosa is a great alternative to regular dosas. A traditional dosa is an Indian crepe made with rice and lentil batter that is fermented. Quinoa dosa is an Indian savory crepe made without rice or poha, and can be made without fermentation. They are vegan and suitable if you are on a gluten-free diet.
Masala dosa served with coconut chutney, chutney powder, sambar, and potato masala is the ultimate breakfast for south Indians and this healthy twist to the regular dosa is just perfect. While dosas are traditionally a part of regular South Indian breakfast, healthy dosa can be enjoyed as a complete meal at any time of the day. You can also use this batter to make uttapams.
Instant quinoa dosa requires very little prep work and the batter can be used without fermentation. This is my go-to recipe, particularly in winter or when I don't have time to ferment the batter.
The batter does not need any fermentation and can be used immediately after grinding. However, if you are planning ahead, you can also ferment this batter. You will need a fermenting time of 6-10 hours. I have included the instructions on the fermentation process below, which is similar to how we ferment regular dosa batter.
Next time, skip the quinoa salad and try this recipe instead. Read on for ingredients, instructions, useful tips for grinding batter, and tips on how to make crispy dosa using this easy recipe.
Health benefits of quinoa
Quinoa is considered to be a healthy alternative to white and brown rice. It has higher fiber content when compared to rice and is also a great high protein option when it comes to plant-based protein. It is also a rich source of folic acid and vitamin E.
Superfood quinoa originated in South America. It is also considered a complete protein, which means it has all nine essential amino acids (unlike rice and most other grains which are considered incomplete protein). Making dosas is a unique and great way of including them in your diet.
Ingredients
Quinoa: This is the main ingredient. White quinoa or red quinoa can be used.
Lentils: Urad dal (black gram) is mainly used to make the batter. Along with it, chana dal (split yellow peas), moong dal (yellow lentils), and toor dal (pigeon pea) are also used.
Oats: I have used rolled oats in this recipe. Instant oats can also be used.
Fenugreek seeds: A small amount of methi seeds are used. This is particularly important if you are planning to ferment the dosa batter.
Step-by-step instructions
Wash one cup of quinoa thoroughly 2-3 times. Drain all the water and place it in a large bowl. Next, wash the lentils, methi seeds, and oats well. Drain all the water and place it along with washed quinoa seeds (step 1).
Add enough water to soak them. Cover and let it soak for 4-5 hours or overnight (step 2).
Once the quinoa, lentils, and oats are soaked, drain all the water from them. Grind them into a smooth batter. The consistency must be similar to pancake batter. Start with one cup of water and you may need 1 to 1½ cups of water for grinding. Add salt and mix the quinoa dosa batter (steps 3 and 4).
Take ½ to ¾ cup of batter and pour it into the center of the hot tawa. Using the ladle or a small bowl gently spread the batter in a circular motion (steps 5 and 6).
Cook on medium heat until it begins to brown and the outer edges of the dosa leave the pan. Add a few drops of oil or ghee. Flip the dosa using a flat spatula and cook on both sides (steps 7 and 8).
Crispy quinoa dosa is ready to be served.
Useful tips
Soaking and grinding
It is important to wash quinoa grains thoroughly in cold water and rinse them well before using them. Rinsing quinoa seeds removes their natural coating which can make them taste bitter.
Where possible, use filtered water for soaking and grinding.
Always add little water at a time in small batches as needed. The dosa batter consistency must be similar to the pancake batter. For this recipe, you will need 1-1.5 cups of water.
This batter can be stored in an airtight container in the refrigerator for up to one week. To use, portion out the required amount of batter and let it sit on the countertop for about an hour (depending on the quantity) to come to room temperature. Place the rest of the batter back in the refrigerator.
Making the dosa
Use the right tawa or skillet. Traditional dosa recipe uses cast iron tawa. However, a nonstick griddle can also be used. Always cook the dosa on medium flame.
Make sure the cast iron griddle is hot before pouring the batter. The tawa should be hot but at the same time, not too hot. If the tawa is too hot, you will not be able to spread the batter and if you make dosa on low heat, the dosa will turn soggy.
Clean the pan after making the dosa. Sprinkle some water and wipe the pan off with a cotton cloth or wet paper towels before pouring the batter for the next dosa. Sprinkling water also helps to cool the tawa slightly, helping you make thin dosas everytime.
It is best to serve dosas hot. You can make and store the batter beforehand and prepare the sides to be served. However, do not make the dosas and store them.
How to ferment this batter
Fermented food is good for gut health and you can ferment this batter just like traditional dosa batter. Grind the batter as mentioned above and mix it well with clean hands. Place it in a steel vessel and cover it with a loose-fitting steel lid. Place it in a dark and warm spot overnight (or for 8-10 hours) for fermentation.
Dosa batter must be fermented in complete darkness. Do not use transparent vessels for fermentation. For example, clear glass or plastic vessels will not give you a well-fermented batter. Traditionally, it is fermented overnight in steel vessels covered with a loose-fitting steel lid.
The right temperature at which dosa batter ferments best is quite high (around 95 F to 105 F or 35 C to 40 C). It may be difficult to get it up to the temperature, particularly during winter. I put my oven in the keep-warm mode for exactly 5 minutes, then turn off the oven and once the oven cools down a bit, I place the batter inside the oven. The heat retained by the oven should keep the batter warm for a long time. Alternatively, you can keep the oven light on during the entire fermentation process.
If you have a setup to make yogurt (e.g. Instant Pot with yogurt setting, bread proofer, etc.) you can easily ferment the batter in the same setup. Pour the batter into the Instant Pot inner pot, cover it with the Instant Pot lid, and set the yogurt button for 10 hours.
Fermenting the dosa batter can highly depend on the season of the year due to the temperature. During summer, the batter ferments in lesser time when compared to winter. The key to a perfectly fermented batter is to find a dark and warm place to place the batter.
More dosa recipes:
1. Mysore masala dosa.
2. Adai dosa.
Bonus
This oats quinoa dosa is:
- made without rice or poha,
- healthy and delicious,
- a good alternative to regular dosas.
Recipe card
Quinoa Dosa
Ingredients
For soaking:
- 1 cup quinoa
- ½ cup rolled oats
- ½ cup urad dal
- 1 tablespoon chana dal
- 1 tablespoon moong dal
- 1 tablespoon toor dal
- 1 teaspoon fenugreek seeds
- 1½-2 cups water for grinding the batter
Other ingredients:
- 1-1½ teaspoon salt (adjust as per taste)
- 3-4 tablespoon ghee or oil (to make dosas)
Instructions
Soak and grind the batter:
- Wash the quinoa thoroughly 2-3 times. Drain all the water and place it in a large bowl.
- Next, take the lentils and methi seeds. Wash them well 2-3 times. Drain all the water and place it along with washed quinoa.
- Wash the oats and drain all the water. Place it along with quinoa.
- Add enough water to soak them. Cover and let it soak for 4-5 hours (or overnight).
- Once the quinoa, lentils, and oats are soaked, drain all the water from it.
- Grind them into a smooth batter. The consistency must be similar to pancake batter. You may need 1 to 1½ cups of water for grinding.
- Add salt and mix the batter.
Making dosas:
- Heat a cast iron pan or non-stick pan (or tawa) until it is hot. Turn the heat to medium. Lightly grease the pan and wipe off excess oil using a paper towel. Sprinkle a few drops of water onto it and let it evaporate.
- Take a ladle full of batter and pour it into the center of the tawa. Using the ladle or a small bowl gently spread the batter in a circular motion.
- Pour one teaspoon of oil or ghee onto the dosa. You may skip the oil if you are using a non-stick tawa.
- Cook on medium heat until brown. Flip the dosa and cook on both sides.
- Serve hot with the chutney of your choice.
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