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Quinoa Dosa Batter Recipe


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  • Author: asma
  • Total Time: 8-10 hours (
  • Yield: 10-12 dosas 1x
  • Diet: Gluten Free

Description

This healthy quinoa dosa is a nutritious and protein-rich alternative to traditional dosa! Made with quinoa, urad dal, and optional chana dal, this batter ferments beautifully, resulting in crispy, golden dosas that are gluten-free and vegan. Perfect for a healthy Indian breakfast, serve these delicious dosas with coconut chutney and sambar!


Ingredients

Units Scale
  • 1 cup quinoa (any variety)
  • 1/2 cup urad dal (split black gram)
  • 1/4 cup chana dal (optional, for extra crispiness)
  • 1/4 teaspoon fenugreek seeds
  • 1/2 teaspoon salt
  • Water (as needed)

Instructions

  • Rinse & soak quinoa, urad dal, chana dal, and fenugreek seeds in enough water for 6-8 hours or overnight.
  • Drain the soaked ingredients and grind with fresh water until smooth and slightly thick.
  • Ferment the batter in a warm place for 8-10 hours or overnight until it doubles in size and turns slightly bubbly.
  • Add salt, mix well, and adjust the consistency with water if needed.
  • Heat a tawa or griddle, pour a ladle of batter, and spread it thinly in a circular motion.
  • Cook until golden brown, adding a few drops of oil if needed. Flip if necessary.
  • Serve hot with coconut chutney and sambar!

Notes

  • For a crispier dosa, add 2 tablespoons of rice flour before cooking.
  • If fermentation is slow, place the batter in a warm oven or add a pinch of baking soda before cooking.
  • For a no-fermentation dosa, add ½ teaspoon of Eno fruit salt and cook immediately.
  • Store leftover batter in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes per dosa
  • Category: Breakfast, Indian Cuisine
  • Method: Fermentation & Stovetop Cooking
  • Cuisine: Indian, South Indian