Rinse and soak quinoa, rice, urad dal, and fenugreek seeds together for 4-6 hours.
Add it to the blender/grinder. And grind to a flowing consistency like dosa batter.
In a large bowl, pour the bater and salt. Blend them well wooden ladle or hand. I prefer to mix them with hand as fermentation process would be done quicker.
Rest them overnight or for 6 hours. The batter might have raised to 20% more when the fermented properly.
Heat griddle or dosa pan over medium heat. And spread evenly ⅓ cup of batter on to the pan in a circular motion.
Drizzle a teaspoon of vegetable oil to the dosa. Cook until it becomes golden brown on the edges.
Then flip to the other side and cook for about 2 min in low heat.
Now the super crisp Quinoa dosa is ready. Serve with tomato chutney and coconut chutney.
Notes
If the dosas are soggy, add little rice flour, to make the dosas crispier.