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.
1.5cupsQuinoayou can use plain or tricolour Quinoa
0.75cupssplit black gramUrad dal
0.75cupsBengal GramChanna dal
5Dry Red Chillies
1tspfenugreek seedsmethi seeds
2tspsalt
1tspSesame oilto cook each dosa
Addons (optional):
1tspTurmeric
1/2tspAsafoetidaskip for GF
1sprigCurry Leavesopt.
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.