Quinoa Dosa is a favourite breakfast that we all enjoy at home. Dosa / Indian Savory Crepe is something we enjoy at breakfast, or sometimes as an after school snack. With the return to school schedule, the 4 pm snack is regaining popularity at home 🙂
Whether you make it for Breakfast or an evening snack, this is sure to keep you full and satiated , it being nutritious, vegan and gluten free too.
SImilar to Quinoa Adai, this has a few twists that make it lighter to pour and digest. Quinoa is a wonder food that can replace rice in so many forms, including this dosa. If you are new to Quinoa and want to learn how to replace rice in many dishes, or love Quinoa, am leaving below many recipes with Quinoa. Another Gluten Free Dosa you make like is the Farali Dosa
Other healthy dosa / Indian Savoury Crepes you may like on this blog
No Rice Quinoa Dosa is a dosa or Indian Savory Crepe made with Quinoa served for breakfast or brunch. This is diabetic friendly (made without rice) , Gluten Free, and Vegan.
Other Quinoa recipes you may like:
- Winter Special Ecuadarian Quinoa Stew
- Moroccan Chickpeas Curry with Quinoa and coriander Curd
- Bolivian Quinoa Stew
- Colombian Salad with Quinoa, Mango and Avocado
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FAQs to make the best Quinoa Dosa:
- Does this batter need to be fermented ? Fermentation helps digest the lentils better , so highly recommended. You may however ferment on the countertop for 2 hours post making the batter, and the rest of the time can be refrigerated.
- Can I skip the chillies in this dosa ? yes the red chillies can be skipped if you don’t like. We prefer to have these ground with the batter?
- What other add-ons can be added to the batter ? To make it more nutritious, one can top the dosa with moringa powder, fresh moringa or any fresh greens finely chopped, shredded carrots or even cabbage.
Let’s get to making Quinoa Dosa
Soak time – 8 hours ; Grinding time – 20 to 25 mins ; Fermentation time – 8 to 10 hours* (See FAQs above)
Makes – about 20 dosas
What you need to make Quinoa Dosa: ( 1 cup = 220 ml)
- 1.5 cups Quinoa (you can use plain or tricolour Quinoa)
- 0.75 cups split Black gram (Urad dal)
- 0.75 cups Bengal gram (Channa dal)
- 5 Red chillies
- 1 tsp Fenugreek seeds (methi seeds)
- 2 tsp salt to taste
- 1 tsp Sesame oil ( to cook each dosa)
Addons (optional):
- 1 tsp Turmeric
- 1/2 tsp Asafoetida (skip for GF)
- 1 sprig curry leave (opt.)
How to make Quinoa Dosa:
- Wash Quinoa in 3-4 changes of water till water runs clear. Add the lentils (channa dal and urad dal) to the bowl and wash once more.
- Add the chillies, fenugreek seeds and add water to the bowl till its about 2 inches above the lentil-quinoa mix.
- Soak for 4-6 hours. Grind with the soaked water to a smooth paste.
- Mix salt, turmeric, asafoetida (if using) well. Ferment for 1-2 hours on counter top. Transfer to a bowl and keep it covered in a refrigerator overnight.
- One hour before making the dosa, bring the bowl to room temperature and mix the batter well with a ladle. Mix in curry leaves if using.
- On a medium hot skillet, spread a large ladle of batter to a dosa shape. drizzle oil around the dosa. let it cook golden on low-medium heat Flip after 30 seconds to cook the other side
- Serve hot with Chutney or sambhar.
This Dish goes to A-Z Alphabet Challenge, hosted by Wendy. Click on the links below to check out what else the group has dished out for Alphabet Q
Quinoa Dosa (No Rice Dosa)
Equipment
- Bowl
- Wet Blender
- Whisk
- Tava / Skillet
Ingredients
- 1.5 cups Quinoa you can use plain or tricolour Quinoa
- 0.75 cups split black gram Urad dal
- 0.75 cups Bengal Gram Channa dal
- 5 Dry Red Chillies
- 1 tsp fenugreek seeds methi seeds
- 2 tsp salt
- 1 tsp Sesame oil to cook each dosa
Addons (optional):
- 1 tsp Turmeric
- 1/2 tsp Asafoetida skip for GF
- 1 sprig Curry Leaves opt.
Instructions
- Wash Quinoa in 3-4 changes of water till water runs clear. Add the lentils (channa dal and urad dal) to the bowl and wash once more.
- Add the chillies, fenugreek seeds and add water to the bowl till its about 2 inches above the lentil-quinoa mix.
- Soak for 4-6 hours. Grind with the soaked water to a smooth paste.
- Mix salt, turmeric, asafoetida (if using) well. Ferment for 1-2 hours on counter top. Transfer to a bowl and keep it covered in a refrigerator overnight.
- One hour before making the dosa, bring the bowl to room temperature and mix the batter well with a ladle. Mix in curry leaves if using.
- On a medium hot skillet, spread a large ladle of batter to a dosa shape. drizzle oil around the dosa. let it cook golden on low-medium heat Flip after 30 seconds to cook the other side
- Serve hot with Chutney or sambhar.
Notes
- Keep tava / skillet medium always to get golden, crispy dosas
- Stir the batter well before making every dosa
- Make sure the refrigerated batter comes to room temperature at least 1 hour before making the dosa
- Sesame oil is highly recommended to making this dosa. But you can use any neutral oil if you prefer.
I recently picked up quinoa again. So looking forward to making this yum, crisp quinoa dosas.We will love them for breakfast anyday.
awesome ! Hope you like the Quinoa Dosa, Arch!
Love quionoa dosa and idly and make it often but a bit different. I love the texture of your dosa, looks so soft and perfect.
thanks Renu. I would like to look up your recipe too!
What a tasty breakfast option! Quinoa dosas will soon become an everyday request here soon.
Thanks Seema. Do try them when possible
Can we double all quantity and use the table top wet grinder to grind the mix? So that we can make batter for a week? For a family of 4?
Absolutely, Radhika. But you may want to keep the base size small (quinoa batter ferments really quickly and may turn sour in tropical climates)
These look beautiful! I’ve only ever made appam once, which of course has that dosa edge, but these look so nice, and I do like quinoa.