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
