Quinoa Dosa Recipe, is a customization of new ingredient to our regular Indian recipe. Super Grain ‘Quinoa’ pronounced as Keen-wah, a staple food for the people of Columbia. It is considered to be 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.
Quinoa Dosai converted my regular breakfast into more healthier. Super grain Dosais were super crispy and were visual treats to the eyes as well when served with sambar, chutney and Idli Powder.
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. Dosais turned out super crispy. So guilt free, super healthy breakfast is possible with quinoa.
Adding rice is to make Quinoa dosa is to make even more stiffer and crispier. But this is optional, and can be prepared without adding rice too. The another important ingredient here is fenugreek seeds. These Methi seeds not only brings color and flavor but also works as a great body coolant.
Quinoa is little pricier than regular grains. But spending for these grains really worth its value.
Quinoa Dosa Recipe (Fermented Crepe)
Ingredients
- 1½ Cup Quinoa
- ½ Cup Rice
- ½ Cup Skinless black gram /urad dal
- 1 tbsp Fenugreek seeds
- 4 tbsp Cooking Oil as required
- 1/2 tsp Salt or as required
Instructions
- 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.
Nutrition
Serving Suggestions:
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.
Do not forget to check out other interesting recipes like, Paal Kozhukkattai Recipe, Oats Milagu Adai.
Source: Wikipedia
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Don't have a griddle and my flipping technique for large things is useless, but I wish it wasn't – this is a very clever recipe, and it looks delicious!
I made it, and it turned out fabulous:) Very yummy, and crispy too. Thank you so much! I can finally eat quinoa!!
Very glad to hear that you are happy with this recipe and yeah, We are just customizing new ingredients to our taste.
Thanks a lot. I want to use up my packet. This is yummy. Will try out.
Nice healthy recipe will try soon
Thanks Kirti Surana. Glad you like this quinoa recipe.
I want non fermented batter as my daughter can’t eat fermented foods how can I make dosa without fermentation
This recipe is good for making the fermented batter. But you may make instant quinoa dosa as well. I will soon come up with the recipe. Thanks for the interest 🙂