Quinoa dosa – Dosa is an Indian crepe made with rice and black gram. Another variation of dosa is quinoa dosa, one of the delicious ways of infusing quinoa into a regular South Indian breakfast. The quinoa batter is fermented in an instant pot and then the fermented process increases the bioavailability of nutrients like folic acid, riboflavin, niacin, thiamine, biotin, and Vitamin K as well as some antibiotic & anti-carcinogenic substances.
This quinoa dosa is crispy and light and it tastes similar to regular dosa, with the mild flavor of quinoa. A great way to start the day with the guilt-free breakfast.
Preparation for dosa batter
1 Firstly add urad dal ( 1 cup), quinoa (2 cups), and methi seeds/ fenugreek seeds (1/8 tsp) in different bowls and wash them several times. Soak them separately in enough warm water for 6-8 hours or overnight.
How to make dosa batter
1 Add urad dal, quinoa mixture into a mixer jar and grind it roughly.
2 Pour water (I used 400 ml water for entire batter preparation) and poha or flattened rice (1 tbsp) to a mixer jar.
3 Grind to a smooth paste until bubbly or frothy.
4 I don’t add salt to my batter, I add it just before I make dosa.
Fermenting quinoa dosa batter
1 Pour the batter in the liner or in a separate container.
2 Close the lid and set the instant pot on YOGURT mode for 8 hours.
3 During summer’s I keep the batter for fermentation for just 4-6 hours.
4 If the batter is not fermented after 8 hours, it can be left for a few more hours i.e up to 12 hours.
How to make a dosa
1 Before using the fermented batter, gently stir the batter once.
2 Add water enough to thin it down to make it of pouring consistency.
3 Grease a dosa pan or non-stick Tawa or pan with few drops of oil. If using an iron tawa or pan, grease tawa with oil and a slice of onion.
4 Heat it until hot enough. Pour a ladle full of batter in the center of the tawa. Spread it evenly in a circular shape.
5 Drizzle oil or ghee and allow to cook on medium-low heat until red or golden.
6 Flip it when the edges begin to rise from the pan.
7 Cook on both sides if you desire. Repeat making more on the hot Tawa. Serve dosa with chutney and potato masala.
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Quinoa dosa batter
Healthy quinoa dosa batter and how to make perfect dosa
Ingredients
- 1 cup whole urad dal or skinned whole black gram
- 2 cup quinoa
- 1/8 tsp methi seeds or fenugreek seeds
- 1 tbsp poha or flattened rice
- 400 ml water
Instructions
- Firstly wash urad dal, quinoa, and methi seeds (fenugreek seeds) 2-3 times. Soak them together in enough warm water for 6-8 hours.
How to make dosa batter:
- Add urad dal, quinoa mixture into a mixer jar and grind it roughly.
- Pour water just as needed and poha to a mixer jar
- Grind to a smooth paste until bubbly or frothy.
- I don't add salt to my batter, I add it just before I make dosa.
Fermenting dosa batter:
- Pour the batter in the liner or in a separate container.
- Close the lid and set the instant pot on YOGURT mode for 8 hours.
- During summer's I keep the batter for fermentation for just 4-6 hours.
- If the batter is not fermented after 8 hours, it can be left for a few more hours i.e up to 12 hours.
How to make a dosa:
- Before using the fermented batter, gently stir the batter once.
- Add water enough to thin it down to make it of pouring consistency.
- Grease a dosa pan or non-stick tawa with few drops of oil.
- If using an iron tawa, grease tawa with oil and a slice of onion.
- Heat it until hot enough. Pour a ladle full of batter on the center of the tawa. Spread it evenly in a circular shape.
- Drizzle oil or ghee and allow to cook on medium-low heat until red or golden.
- Flip it when the edges begin to rise from the pan.
- Cook on both sides if you desire.
- Repeat making more on the hot tawa.
- Serve dosa with chutney and potato masala or chicken curry
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Nutrition Information:
Yield: 25 Serving Size: 1/4 cupAmount Per Serving: Calories: 36Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 1g
