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.
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.
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