Quinoa Dosa (No Rice or Poha)

5 from 43 votes

Crispy and golden quinoa dosa is a delicious alternative to traditional dosas. Made with a combination of quinoa, lentils, and oats, this recipe offers a nutritious twist without using rice or poha.

Prep Time15

Cook Time30

Soaking Time4

Total Time4 45

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings: dosas

Calories: 110kcal

Author: Shilpa Kerur

Equipment

Dosa tawa or nonstick crepe pan
Mixing bowl

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 (use store-bought or homemade ghee)

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.

Notes

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.

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.

Nutrition