Quinoa Dosa

Quinoa Dosa

  • Quinoa: Use White Quinoa; Or Any Other Color Quinoa . The Dosa Color Will Be Different Depending On The Quinoa You Use.
  • Rolled Oats: They Contribute To Achieving A Crispy Texture In Dosa.
  • Methi Seeds: Also Add Methi Seeds To The Dosa, Which Adds Crispiness And Can Help With Fermentation If You Want To Keep This Batter For Some Time Before Making The Dosa.

You Can Also Use Toor Dal Or Split Green Moong Dal In This Batter. With The Green Moong Dal, The Dosa Will Be A Bit Greenish Due To The Green Lentils.

Ingredients

  • Quinoa
  • Rolled Oats
  • Methi Seeds
  • Peeled Ginger
  • Green Chili
  • Salt

  • 1. Add All The Ingredients Listed Above To A Big Bowl And Wash Them Till The Water Runs Clear.
  • 2. Soak Them All Together In The Same Bowl For 4-5 Hours Or Overnight.
  • 3. After The Soaking Time Is Done, Drain The Water Completely And Transfer It To A High-Speed Blender Jar.
  • 4. Add Some Peeled Ginger, Green Chili, And Salt To The Blender. Green Chili Is Optional And Can Be Skipped.
  • 5. Add Cold Water Gradually To The Mix As You Blend For A Smooth Texture. Be Careful While Adding Water, As Too Much Water Can Make The Batter Watery.
  • 6. Transfer The Smooth Batter To A Large Bowl. The Consistency Of The Batter Should Not Be Too Thick Or Runny; It Should Be Free-Flowing Without Any Lumps.

Keep The Batter For An Hour Before Using. However, If You Have Less Time, It Is Okay To Use The Batter Right Away.