Breakfast, Dosa

Quinoa Dosa | No Rice Quinoa Dosa | GF+Vegan

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 recent return to work / schools (partially open) post the pandemic, the 4 pm snack is regaining popularity. 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

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.Pin

Did you know? 💡

Quinoa is actually a a seed. It contains 16-17 g of fiber per serving of 100 g. Also rich in proteins, and is a an excellent source of protein for vegans and plant based diets.

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.

Do try any of these including this Dosa recipe and don’t forget to tag me on #instagram @sizzlingtastebuds.

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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.Pin

I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will respond them as soon as possible. If you have tried this recipe, don’t forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds. Subscribe to my mailing list to get the new recipes straight in your mailbox.

FAQs to make the best Quinoa Dosa:

  1. 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.
  2. 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?
  3. 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.
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.Pin

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.)
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.Pin

How to make Quinoa Dosa:

  1. 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.
  2. Add the chillies, fenugreek seeds and add water to the bowl till its about 2 inches above the lentil-quinoa mix.
  3. Soak for 4-6 hours. Grind with the soaked water to a smooth paste.
  4. 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.
  5. 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.
  6. 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
  7. Serve hot with Chutney or sambhar.
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.Pin
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5 from 3 votes

Quinoa Dosa (No Rice Dosa)

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.
Course Bread, Breakfast
Cuisine Indian, South Indian
Keyword Breakfast, Diabetic Friendly, Dosa, Gluten Free, Protein Rich, Quinoa, Tiffins, Vegan
Prep Time 8 hours
Cook Time 20 minutes
Fermentation Time 8 hours
Total Time 16 hours 20 minutes
Servings 20 Servings
Author Kalyani

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

  1. Keep tava / skillet medium always to get golden, crispy dosas
  2. Stir the batter well before making every dosa
  3. Make sure the refrigerated batter comes to room temperature at least 1 hour before making the dosa
  4. Sesame oil is highly recommended to making this dosa. But you can use any neutral oil if you prefer. 

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6 Comments

  1. 5 stars
    I recently picked up quinoa again. So looking forward to making this yum, crisp quinoa dosas.We will love them for breakfast anyday.

  2. 5 stars
    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.

  3. Seema Sriram

    5 stars
    What a tasty breakfast option! Quinoa dosas will soon become an everyday request here soon.

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