Quinoa Dosa Batter Recipe

Quinoa dosa is a nutritious and crispy South Indian-style crepe made from a fermented batter of quinoa, lentils, and spices. This gluten-free and protein-rich dosa is a great alternative to traditional rice dosa, offering a light yet satisfying meal that pairs perfectly with chutney and sambar.

Why You’ll Love This Recipe

• Healthy alternative – A great substitute for rice-based dosa, packed with protein and fiber.
• Gluten-free and nutritious – Made with quinoa and lentils for added health benefits.
• Crispy and delicious – The perfect balance of crunch and softness.
• Easy to ferment – The batter ferments naturally, giving it a tangy and airy texture.
• Versatile – Can be used to make crispy dosas or soft, fluffy pancakes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup quinoa (any variety)
• ½ cup urad dal (split black gram)
• ¼ cup chana dal (optional, for extra crispiness)
• ¼ teaspoon fenugreek seeds
• ½ teaspoon salt
• Water as needed

Directions

Step 1: Soak the Ingredients

1. Rinse the quinoa, urad dal, chana dal, and fenugreek seeds thoroughly in water.
2. Soak them together in enough water for 6-8 hours or overnight.

Step 2: Grind the Batter

1. Drain the soaked ingredients and transfer them to a blender or wet grinder.
2. Add fresh water gradually and grind until you get a smooth yet slightly thick batter.

Step 3: Ferment the Batter

1. Transfer the batter to a large bowl, leaving room for expansion.
2. Cover and let it ferment in a warm place for 8-10 hours or overnight until it doubles in size.

Step 4: Prepare the Dosa

1. Once fermented, add salt to the batter and mix well. Adjust the consistency with water if needed.
2. Heat a tawa or griddle on medium-high heat. Grease lightly if necessary.
3. Pour a ladleful of batter onto the tawa and spread it thinly in a circular motion.
4. Cook until the edges start turning golden brown. Drizzle a few drops of oil if desired.
5. Flip and cook for a few seconds (optional for extra crispiness).
6. Serve hot with coconut chutney and sambar.

Servings and Timing

• Servings: Makes approximately 10-12 dosas
• Prep time: 10 minutes
• Soaking time: 6-8 hours
• Fermentation time: 8-10 hours
• Cook time: 15 minutes
• Total time: 14-18 hours (including soaking & fermentation)

Variations

• Spiced Quinoa Dosa – Add finely chopped green chilies, ginger, and cumin seeds to the batter before making dosas.
• Vegetable Quinoa Dosa – Mix in grated carrots, chopped spinach, or onions for added nutrition.
• Instant Quinoa Dosa – Skip fermentation by adding yogurt and a pinch of baking soda, then make dosas immediately.
• Masala Quinoa Dosa – Fill with spiced potato masala for a classic South Indian flavor.

Storage/Reheating

• Refrigeration – Store leftover batter in an airtight container in the refrigerator for up to 3 days.
• Freezing – Freeze dosa batter in portions for up to 1 month. Thaw overnight in the fridge before use.
• Reheating – Reheat cooked dosas on a warm tawa for a few seconds before serving.

FAQs

Can I use any type of quinoa for this recipe?

Yes, you can use white, red, or tricolor quinoa. White quinoa gives the softest texture, while red and tricolor add a nuttier flavor.

Do I have to ferment the batter?

Fermentation enhances the taste and texture, but if you’re short on time, you can make an instant dosa by adding yogurt and a pinch of baking soda.

Why is my dosa batter not fermenting?

Ensure the batter is kept in a warm place. If the weather is cold, place it in the oven with the light on or near a warm surface.

Can I skip chana dal?

Yes, but chana dal helps make the dosa crispier. You can replace it with an extra tablespoon of urad dal.

How do I make my dosas crispier?

Use a well-heated tawa, spread the batter thinly, and cook on medium heat with a little oil until golden brown.

Can I make this recipe without urad dal?

Urad dal helps with fermentation and texture, but you can try replacing it with moong dal or skipping it for an instant dosa version.

Is this dosa batter good for meal prep?

Yes! You can prepare and store the batter in the refrigerator for up to 3 days, making it a great meal-prep option.

Can I use store-bought quinoa flour instead of whole quinoa?

Yes, but whole quinoa provides better fermentation and texture. If using flour, mix it with urad dal batter and let it ferment.

What can I serve with quinoa dosa?

It pairs well with coconut chutney, tomato chutney, sambar, or even a simple yogurt dip.

Is quinoa dosa healthier than traditional dosa?

Yes, quinoa dosa is higher in protein, fiber, and nutrients compared to regular rice dosa, making it a healthier option.

Conclusion

Quinoa dosa is a nutritious and delicious twist on traditional dosa, offering a high-protein, gluten-free, and crispy alternative. With easy preparation and endless customization options, it’s a great addition to a healthy diet. Serve it with chutney and sambar for a flavorful meal that’s both wholesome and satisfying!