Crispy Quinoa Dosa
If you’re looking to add a nutritious twist to your regular dosa, look no further than the Crispy, Thin Quinoa Dosa. Packed with protein, fiber, and essential amino acids, quinoa is a superfood that brings a delightful crunch and a healthy punch to this beloved South Indian dish.
Equipment
Ingredients
- 1 Cup Quinoa
- ¼ Cup Chana Dal (Split chickpeas)
- ¼ Cup Urad Dal (Split Black Gram)
- 1 teaspoon Fenugreek seeds
- 1 tablespoon Cumin seeds
- 1 Inch Fresh ginger
- 1 tablespoon Salt
- Oil or Ghee to make the dosa
Instructions
- In a bowl, add the quinoa along with lentils and fenugreek seeds. Wash a few times and then soak for 4 hours. You can also soak overnight.
- After soaking, you will realize that the grain and lentil has absorbed a lot of the moisture. It will look puffy.
- Drain and add it to the blender along with cumin seeds, ginger and salt. Add ⅓ cup water and blend to form a smooth batter. Don't add a lot of water or the consistency will get too watery. You want the batter to be runny but also thick like pancake batter.
- To prepare the dosa, place a skillet at medium heat and brush little oil on it. Then take a paper napkin and wipe it gently to remove any excess oil.
- Based on how big the skillet is, ladle the batter in the center of the skillet and swirl it around gently to form an even circle.
- Pour a little ghee or oil and let it sizzle for 2 minutes, or until the edges start to lift. Carefully flip the dosa if you prefer it cooked on both sides, or fold it in half or roll it up straight from the skillet if you prefer it single-side cooked.
- Serve your crispy thin quinoa dosa hot with your favorite chutney, sambar, or even a dollop of yogurt.
Notes
Tips for the Perfect Quinoa Dosa
- Consistency of the Batter: The key to a crispy dosa lies in the consistency of the batter. Ensure it’s not too thick or too thin for the best results.
- Soaking the lentils and Quinoa: It is important to soak the lentils and grain for a few hours so you get a smooth batter on blending.
- Skillet Temperature: The skillet should be hot enough to create a crispy dosa, but not so hot that the batter sticks or burns. Adjust the heat as needed while cooking. After making a couple dosa, sprinkle a little water to cool down the temperature of the skillet before you make the next few dosas.
Nutrition
Calories: 969kcalCarbohydrates: 168gProtein: 45gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 7002mgPotassium: 1126mgFiber: 35gSugar: 1gVitamin A: 105IUVitamin C: 3mgCalcium: 258mgIron: 19mg