Quinoa Dosa

Quinoa Dosa is a healthier dosa version made by replacing major portion of rice with quinoa in the making of dosa. Quinoa Dosa is an alternate to the regular idli, dosa and is relished with chutney, sambar and idli podi. Quinoa Dosa does not add much calories as the regular dosa and hence people on diet can eat any number of dosa without any guilt.

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.

The quinoa  dosa texture comes out crispy and good, taste wise its a bit different from our regular dosa.You cna serve it with chutney, sambar or podi.

More quinoa recipes here

More dosa recipes

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Quinoa Dosa

Quinoa Dosa is a healthier dosa version made by replacing major portion of rice with quinoa in the making of dosa. Quinoa Dosa is an alternate to the regular idli, dosa and is relished with chutney, sambar and idli podi. Quinoa Dosa does not add much calories as the regular dosa and hence people on diet can eat any number of dosa without any guilt.

Prep Time8 hours hrs

Cook Time15 minutes mins

Soaking time3 hours hrs

Total Time8 hours hrs 15 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 and 1/2 cups quinoa
• 1/2 cup idli rice
• 1/2 cup urad dal
• 1 teaspoon fenugreek
• salt as per taste

Instructions

• 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 mins for grinding.
• 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 mins.
• Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.
• Close with lid and set aside for 8 hours for fermenting. Mix well. The batter will be thick.
• 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. Heat a dosa tawa, take a ladle full of batter add 2 ladles on the tawa and spread it thin.
• Drizzle oil and cook until it starts to brown, Flip over and cook for 2 seconds then fold and serve.
• Serve Quinoa Dosa hot with chutney and sambar!

Nutrition Facts

Quinoa Dosa

Amount Per Serving (50 g)

Calories 80 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.2g

Sodium 1mg0%

Potassium 79mg2%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 0.01g0%

Protein 3g6%

Vitamin A 2IU0%

Vitamin C 0.2mg0%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Quinoa Dosa

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 mins for grinding.
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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 mins.
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3. Transfer both the batters to a tall container big enough to hold the batter after fermentation.Add salt to it.Mix well.
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4. Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hrs.Mix well.The batter will be thick.
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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 laddle full of batter add 2 laddles on the tawa and spread it thin like this.
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6. Drizzle oil and cook until it starts to brown,Flip over and cook for 2 seconds then fold and serve.
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Serve hot with chutney and sambar!

Crispy quinoa dosa ready with idli podi,sambar and chutney.

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Quinoa Paniyaram

Quinoa Paniyaram is healthy and we can make idli, dosa with the same batter prepared for this paniyaram.

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• 1 tablespoon coriander leaves chopped
• oil as needed
• salt to taste

To temper:

• 1 tablespoon oil
• 1/3 cup onion chopped
• 1 teaspoon mustard seeds
• 1 tablespoon chana dal
• 1 no green chilli finely chopped
• a small sprig curry leaves

1. Heat oil in pan – add mustard seeds let it splutter, then add chana dal fry till golden brown.Then add curry leaves and onion.Add required salt, and saute.
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2. Saute till transparent, add this to batter along with coriander leaves.Mix well add water if the batter is too thick.
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3. Mix well,now the paniyaram batter is ready.Heat the paniyaram pan add atleast 1/2 teaspoon oil in each hole.Cook covered for few mins.
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4. When the top part looks cooked flip over and cook till golden brown.Do this in batches.
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Serve hot!