Quinoa Dosa Recipe – Sharmis Passions

Quinoa Dosa is a healthy dosa version made with quinoa replacing rice for making dosa. Quinoa Dosa is an alternative to regular dosa, and this quinoa dosa can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

This is a great option for people who wants to eat dosa but keep calories low. Quinoa Dosa does not add much calories as regular dosa so people on diet can eat without any guilt. This batter is to be fermented for 8 hours to rise and becomes ready to use.

About Quinoa Dosa

Quinoa Dosa is made using quinoa, idli rice, urad dal and fenugreek seeds. These ingredients come together to make a healthier version of regular dosa that tastes good. Quinoa gives nutrition and replaces rice so that you get better health benefits.

Quinoa Dosa is a healthy variation for breakfast. This quinoa dosa is a great alternate to the usual dosa batter so do try this.You can use the same batter for both idli and dosa as you prefer.

Quinoa is high in protein and has better nutritional value than regular rice. Urad dal makes the batter soft and fluffy when ground properly. The fenugreek seeds adds flavour and helps in fermentation. When you spread the batter thin on the tawa it becomes crispy outside.

I make quinoa dosa because my family likes healthier options but still want to enjoy dosa. It tastes just as good as regular dosa and you don’t feel guilty eating it. 

Quinoa Dosa Ingredients

• Quinoa – I used quinoa as the main grain. It replaces most of the rice and gives better nutrition and protein to the dosa.
• Idli rice – I added some idli rice because it helps with fermentation and texture. It balances quinoa nicely.
• Urad dal – I used urad dal for softness. It is grind well and makes the batter fluffy and airy when fermented.
• Fenugreek seeds – I used fenugreek seeds. They add flavour and helps in fermentation process.
• Salt – I used salt to taste. Add based on your preference.

How to make Quinoa Dosa Step by Step

1.Soak rice and quinoa together for at least 3-4 hours. Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.

2.Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.

3.Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.

4.Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hours. Mix well. The batter will be thick.

5.As we need to thin the batter, transfer half of the batter or as needed to a separate container, add water to it. The batter should be flowing as shown.Heat a dosa tawa, take a ladle full of batter add 2 ladles on the tawa and spread it thin like this.

6.Drizzle oil and cook until it starts to brown. Flip over and cook for 2 seconds then fold and serve.

Serve hot!

Expert Tips

• Soak together – I soak quinoa and rice together for 3 to 4 hours. This helps them grind together smoothly and ferment nicely.
• Grinding time – I grind quinoa and rice for 30 to 40 minutes. Don’t rush because smooth batter makes better dosa. Grind urad dal separately for 30 minutes until it is light and fluffy.
• Add water carefully – I sprinkle water as needed while grinding. Don’t add too much or the batter becomes wet and thick. It should be thick and smooth.
• Fermentation matters – I let the batter ferment for 8 hours because that is enough time for good fermentation. Cover with lid and set in warm place. This makes it fluffy.
• Thin the batter – I add water to half the batter before spreading because it needs to be thin and flowing. The batter should spread easily on the tawa.
• Spread thin – I use ladle and spread the batter thin on hot tawa. Thin dosa comes out more crispy and tastes better than thick ones.

Serving and Storage

Serve this hot with sambar and chutney or idli podi. It tastes best when fresh and warm. Storage is not recommended, leftover batter in fridge and it stay good for 2 to 3 days.

FAQS

1. Can I reduce soaking time?

Soaking for 3 to 4 hours is must. Shorter soaking time makes grinding difficult and the batter will not be smooth.

2. How do I know if the batter is  fermented well?

When fermented properly the batter rises up and smells nice and sour. You see small bubbles on top.

3. Can I use regular rice instead of idli rice?

You can use regular rice but idli rice work better for fermentation and texture.

4. Can I add more quinoa?

Yes you can use more quinoa but keep some idli rice because it helps with fermentation.

5. How thin should I spread the dosa?

Spread it as thin as you can. Thin dosa becomes crispy and tastes much better than thick ones.

If you have any more questions about this Quinoa Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Quinoa Dosa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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