If you love crispy, thin dosas, this quinoa dosa is for you. It needs just three ingredients and you can ferment the batter to make it probiotic. With a mix of lentils and quinoa this dosa is something of a super food and best of all, it couldn’t be easier to make.

Overhead shot of quinoa dosas on blue plate with batata bhaji and coconut chutney.

I am always making different kinds of dosas in my kitchen because we love dosas around here. I’ve shared with you many of these recipes, including my brown rice dosa, sorghum dosa and instant masala dosa (as well as an instant gluten-free masala dosa).

Among those recipes was also a quinoa dosa, which I called a quinoa crepe when I shared it back in 2013. This recipe has always been one of my favorites because it makes the crispiest dosas.

In the years since I’ve tweaked my quinoa dosa recipe to simplify it and to remove rice from it altogether (although you can add some if you want to–I’ll tell you how). And I’ve also started to ferment the batter for its probiotic benefits, although you don’t have to if you’d rather eat the dosa sooner.

I don’t need to tell you the benefits of quinoa, you already know them: this super grain has a large amount of protein with a wide range of amino acids, which makes it particularly beneficial for vegans, vegetarians and those who follow a gluten-free diet. It is also rich in fiber and antioxidants, and has B vitamins and iron, among tons of other benefits.

If you already love quinoa, these dosas are a great way to incorporate this healthy grain in your diet.

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Front partial photo of quinoa dosa on plate with potato sabzi.

Why you’ll love this quinoa dosa

  • It’s super healthy. I use a mix of three lentils and quinoa in this recipe. You can use just one kind of lentil, if you’d rather. Also, you can make these dosas probiotic by fermenting the batter overnight–a simple, hands-off process with huge benefits for your gut health.
  • It’s crispy and delicious. The quinoa makes these dosas really, really crispy and crunchy, which makes it really kid-friendly as well. Jay has always loved dosas, but he loves these quinoa dosas just a bit more.
  • It’s easy to make. If you’ve never made dosa before, there’s no reason to be afraid. The only part that takes a bit of skill is actually making the dosa–spreading the batter on the skillet–and you don’t have to be perfect to get good results. Stay with it and you’ll get better as you practice.
  • It’s everyone friendly. These dosas are gluten-free, nut-free and soy-free–and vegan, of course, so anyone can eat them.

Ingredients

  • Quinoa. Always wash quinoa before use. This is best done by placing the quinoa in a fine-mesh colander and rinsing it under running water. Quinoa has a natural, protective coating of phytochemicals called saponins, which can make the quinoa taste bitter. But it’s a problem easily taken care of by simply rinsing the quinoa thoroughly before you add it to your recipe.
  • Lentils. I use three commonly used Indian lentils in this recipe: urad dal (black gram dal), chana dal (Bengal gram dal) and toor dal (split pigeon peas). If you want to use just one dal, use urad dal and leave out the others. The mix adds great flavor and more healthfulness.
  • Fenugreek seeds. You can leave out the fenugreek seeds, especially if you don’t plan on fermenting the batter.
  • Salt to taste.

How to make quinoa dosa



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