Quinoa dosa is the Indian crepe made with quinoa and black gram — one of the delicious way of infusing quinoa into regular South Indian breakfast. The batter is fermented and thereby make it comfortable for all ages.
Another trendy variation of dosa is quinoa dosa, which is crispy and light that everyone will fall in love with. It tastes similar to regular dosa, with the mild flavor of quinoa. A great way to start the day with the guilt-free breakfast.
The people are started moving towards a healthy way of living. It is blissful that the market nowadays is filled with a healthy alternative. The quinoa is one such ingredient hit the Indian market with the bang. And to my surprise, there are few limited resources for using this.
Quinoa Dosa Recipe is created in an effort to customize the new ingredient to our regular Indian menu.
Following paragraph is for those who do not know much about quinoa. Other may skip this and proceed with the next section.
What is Quinoa?
Super Grain ‘Quinoa’ pronounced as Keen-wah, a staple food for the people of Columbia. It is considered to be a super food because of its high protein content, added this they are high in iron, magnesium. This seeds became increasingly popular among vegans for its rich source of protein.
And quinoa new grain to the Indian cuisine, and hence it has no direct local name — however, people calling this as ‘seemaithinai’ in Tamil.
What is Quinoa Dosa?
‘Quinoa’ is the Columbian grain and ‘Dosa’ is the South Indian breakfast item. Though these are similar to the savory crepes in taste, they are entirely different in the preparation style.
Quinoa is versatile and can beautifully absorb any flavors when cooked. To convert my regular breakfast into much more healthier, I have tested substituting with rice. Dosas turned out super crispy. So guilt free, super healthy breakfast is possible with quinoa.
Side dishes for Quinoa Dosa
The chutney-like, radish chutney, green mango chutney, mint chutney for dosa, coconut chutney, poondu chutney, celery chutney, Instant tomato chutney, cabbage chutney, and tomato thokku tastes incredible with this delicious quinoa dosa.
For breakfast, I like to have this healthy dosa with simple like coconut chutney. Which makes it perfect to start the day.
When I serve for dinner, I try to compliment with the chutney and sambar. Or with some spicy chutney like mint chutney or green mango chutney.
The ingredients for Quinoa Dosa
Quinoa is the main ingredient in this recipe. Quinoa dosa batter ratio has no strict rules and depends on your affordability. Quinoa is little pricy than regular grains. But spending for these grains worth its value. Quinoa naturally tastes slightly bitter, you can overcome this by rinsing multiple times till water is seen clear.
Adding rice is to make Quinoa dosa is to make even stiff and crispy. But this is optional, quinoa dosa without adding rice can also be made.
In case if you are thinking about skipping the rice, substitute it with quinoa itself. Like use two cup of quinoa for a half cup of urad dal.
Another essential ingredient here is fenugreek seeds. This item is responsible for adding the robust flavor and the color. These not only brings color and taste but also works as an excellent body coolant.
These healthy quinoa dosas are best to eat when they are made fresh. It is not a wise idea to save after the dosas are made. So I strongly advise to made just before eating.
But the batter can be made well in advance and can be stored in the refrigerator for about a week.
Quinoa Dosa Recipe (Fermented Crepe)
- 1½ cup quinoa
- ½ cup rice
- ½ cup urad dal /skinless black gram
- 1 tbsp fenugreek seeds
- 4 tbsp vegetable oil as required
- 1/2 tsp salt or as required
- For quinoa dosa batter recipe, Soak Quinoa, rice, urad dal and methi seeds together for 4-6 hours.
- Grind it in grinder / mixer, to form flowing consistency, dosa batter.
- In a large bowl, pour in the batter. Blend them well by adding salt by using wooden ladle or hand. I prefer to mix them with hand as fermentation process would be done quicker. Rest them overnight or 6 hours. The batter might have raised once the fermentation process was over.
- Heat griddle or dosa pan and spread evenly 1/2 cup of batter on to the pan. Drizzle a tsp of cooking oil, to the dosa/ crepe crispier.
- When the dosa becomes golden brown on the bottom side, flip it over to get crispier on the other side as well, for about 2 min in simmer flame. Now the super crisp Quinoa dosa is ready. Serving with tomato chutney and coconut chutney, makes this protein rich food to the next level.
1. Serve them as breakfast And can also be served for dinner.
2. Serve with Chutney, Sambar, Idly Powder.
Tips and Variations:
If the dosas are soggy, add little rice flour, to make the dosas crispier.