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    Home » Indian Breads

    Quinoa Oats Dosa

    Published: Jun 16, 2020 · Modified: Jan 7, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 120 Comments

    2489 shares
    Jump to Recipe

    Instant quinoa oats dosa is my go-to recipe when I am craving my favorite South Indian food and do not have hours or days to plan ahead. This recipe uses quinoa instead of rice and does not require fermenting of the batter.

    quinoa oats dosa served with sambar, chutney & curried potatoes
    Jump to:
    • Ingredients
    • Variations
    • Tips
    • Instructions
    • Serving
    • Recipe

    Gluten-free vegetarian dosas are not only healthy but also make a hearty meal. The traditional recipe uses rice and urad dal and requires 6 to 10 hours of fermenting the batter. The problem is, in winter this process can take even longer to ferment the batter.

    This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles.

    cone shaped quinoa dosa served with sambar, chutney & curried potatoes

    Ingredients

    Over the years I have experimented with this recipe in a few ways adding and removing different lentils. Here is the 4 ingredient Instant Quinoa Dosa recipe that I make the most:

    • Organic white Quinoa - A great sub for rice that is high in protein and fiber
    • Rolled Oats - Adds smooth texture and fiber
    • Urad Dal - Adds the traditional earthy dosa taste with creamy texture and proteins
    • Chana Dal - Helps make the dosa crispy

    Variations

    • To make vegan quinoa dosa simply use neutral oil instead of ghee
    • Substitute Instant Oats in place of rolled oats
    • Add an inch of ginger and a green chili while grinding the batter for a tasty dosa
    • You can also use this batter to make thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes

    Tips

    • Make sure to massage and rinse quinoa at least 2 to 3 times
    • Use Organic white/ivory quinoa
    • Dosas are best cooked and served immediately. Although, when prepping ahead you can store the batter refrigerated in an airtight container for up to 3 days
    • Well seasoned cast iron pan is best for making dosa but you can also use a non-stick pan
    • To make perfectly thin dosas every time, it's important to have the griddle or pan you are using at the right temperature. It should be on low heat when you are pouring and spreading the batter
    • Between each dosa use a couple of wet paper towels to wipe the pan, allowing it to cool down. This gives you enough time to thinly spread the batter for your next dosa. If the pan is too hot, the batter may stick to the back of the spoon as you spread it, making it difficult to spread it thin and even.
    • Once you are done spreading the batter, increase the heat to medium and cook the dosa until the bottom starts to turn golden
    • Note that the quinoa dosa is best cooked on medium to low heat so it cooks crispy and golden brown
    quinoa dosa served with sambar, chutney & curried potatoes

    Instructions

    Here is the recipe with step-by-step photos to show how to make dosa:

    Step 1 - Soaking

    Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours. Drain out all the water.

    steps one and two of making dosa - rinse and soak lentils and quinoa

    Step 2 - Batter

    Step 2: Add soaked and drained quinoa, oats & lentils to the blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well. Note: You can allow the batter to rest for 20 mins to an hour or start making the dosa’s right away

    steps three through six showing how to make dosa batter

    Step 3: Cook

    Preheat a nonstick griddle on low heat. Pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Cook on medium heat and once the bottom starts to turn golden brown evenly spread some ghee or oil.

    steps seven through ten showing how to make dosa

    Using a flat spatula start removing the dosa from the outer edges, then gently fold the dosa and serve immediately

    steps eleven and twelve showing cooked dosa on the pan

    Important Step:

    Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion in half and use the flat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly. 

    Repeat making dosas with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.

    Here is another way to fold the dosa in a cone shape that kids are sure to enjoy:

    Starting from the outer edge, cut the cooked dosa until the mid-center. Then pick up one side of the dosa and start folding it inwards using the cut center as the top point, shaping it like a cone.

    steps thirteen through sixteen showing how to fold cone shaped dosa

    Serving

    Dosa is best served with a lentil soup called sambar (an easy recipe from The Essential Indian Instant Pot Cookbook), potato masala, and coconut chutney.

    Don't forget to pair Dosa with either creamy mango lassi or refreshing ginger lemonade! For a hearty brunch pair it with Mango Chia Pudding.

    Love South Indian Food? Here are some more recipes to try:

    • Dal Chilla
    • Ven Pongal
    • Bisi Bele Bhath
    • Curd Rice
    • Veg Kurma
    • Moringa Lentils

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    quinoa oats dosa with potatoes, lentils and chutney
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    4.93 from 96 votes

    Quinoa Oats Dosa

    Instant crispy delicious quinoa dosa without fermenting the batter. This recipe will make 10 to 12 dosas.
    Prep Time15 mins
    Cook Time30 mins
    Soaking Time4 hrs
    Total Time4 hrs 45 mins
    Course: Breads, Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 6
    Calories: 288kcal
    Author: Archana Mundhe

    Equipment

    • Blender
    • Dosa/Roti Pan
    • Laddle

    Ingredients

    • 1 cup white organic quinoa
    • ½ cup rolled oats quick oats will work too
    • ½ cup urad dal
    • ¼ cup chana dal
    • 1½ cups water for making the batter
    • 1½ teaspoons kosher salt
    • ¼ cup oil or ghee to apply to the cooked dosa

    Instructions

    • Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
    • Drain out all the water. Add to a blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well
    • Allow to rest for 20 minutes or an hour or start making the dosa’s right away
    • Preheat a nonstick griddle on low heat and pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle spread the batter in a circular motion going outwards.
    • Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes or if you like softer dosa lower the heat and take the dosa out.
    • Using a flat spatula start remove the dosa from the outer edges, then gently fold the dosa and serve immediately with coconut chutney and spicy potatoes.
    • Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion in half and use the flat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly.
    • Repeat making dosa with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.

    Video

    Notes

    • Make sure to massage and rinse quinoa at least 2 to 3 times
    • Dosas are best cooked and served immediately but you can store the batter refrigerated in an airtight container for up to 3 days
    • To make perfectly thin dosas everytime, its important to have the griddle or pan you are using at the right temperature. Th pan should be on low heat when you are pouring and spreading the batter
    • Between each dosa use couple of wet paper towels to wipe the pan and to bring down the temperature so the dosa batter can be spread properly for your next dosa. If the Pan is too hot, the batter will not spread evenly and will start sticking to the back of the spoon.
    • Once the batter is spread you can increase the heat to medium and finish cooking
    • Note that the quinoa dosas are best cooked on medium to low heat so they cook crispy golden brown
    • You can also fold the dosa in a cone shape that the kids will love to see and eat! Starting from the outer edge, cut the cooked dosa until the mid center. Then pickup one side of the dosa and start folding it inwards using the cut center as the top point, shaping it like a cone.

    Nutrition

    Calories: 288kcal | Carbohydrates: 36g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 587mg | Potassium: 184mg | Fiber: 8g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Sheenam Bajaj says

      March 15, 2021 at 4:13 am

      Following your recipes resulted in the most perfect homemade dosas I've ever had. In love with it and don't think 8’m ever going back to rice dosa- thank you for the perfect guilt free recipe5 stars

      Reply
      • Bijal says

        February 05, 2023 at 2:09 pm

        Can I use still cut oats instead rolled oats?wil there be any difference in outcome?

        Reply
        • Archana says

          February 07, 2023 at 9:44 am

          yes you can use steel cut oats

          Reply
    2. Sonia says

      April 08, 2021 at 12:02 pm

      can we ferment this dosa?

      Reply
      • Archana says

        April 08, 2021 at 1:13 pm

        yes you can.

        Reply
    3. Purvi M says

      May 01, 2021 at 12:13 pm

      Can I freeze the batter?

      Reply
      • Archana says

        May 01, 2021 at 12:39 pm

        I have not tried freeing the batter. Although you can freeze it the Idli may not be as fluffy after defrosting as it will loose some of the airy fermented textures.

        Reply
    4. Sonya says

      February 12, 2022 at 11:46 pm

      Hi there! Mine came out tasting a bit bitter—do you have any idea why this might be and what I could do to avoid that problem in the future? (I followed the recipe exactly but added 1 T methi seeds and used red quinoa). Thank you!

      Reply
      • Archana says

        February 14, 2022 at 7:47 pm

        Make sure to use organic quinoa and wash it really well, at least 2 to 3 times massaging it well. Quinoa does have a unique taste that can take time to acquire. You can also add an inch of ginger while making the batter.

        Reply
    5. Arti Gupta says

      February 14, 2022 at 4:39 pm

      I made this recipe today. Turn out to be a delicious dosa. This has beaten the rice based dosa.
      Thanks for such a healthy recipe.5 stars

      Reply
      • Archana says

        February 14, 2022 at 7:45 pm

        Thank you Arti!

        Reply
    6. Salt The Plate (Rupa Sethu) says

      June 19, 2022 at 10:47 pm

      Perfect crisp dosas that were a total hit in my South Indian family! Well done!5 stars

      Reply
      • Archana says

        June 21, 2022 at 5:22 pm

        Thank you!

        Reply
    7. Lauren says

      July 07, 2022 at 1:50 pm

      This is so amazing! I can't wait to make this again! so crispy, so delicious!!5 stars

      Reply
      • Archana says

        July 09, 2022 at 10:49 pm

        Thank you Lauren

        Reply
    8. Adelfa says

      July 15, 2022 at 8:53 am

      Can I do this without urad dal? I do not have an indian grocery near me.

      Reply
      • Archana says

        July 16, 2022 at 9:08 am

        The texture will be different. But yes it will still work.

        Reply
    9. Oliver says

      February 05, 2023 at 10:24 pm

      Wow! These look amazing! Great work 🙂5 stars

      Reply
      • Archana says

        February 07, 2023 at 9:44 am

        Thank you!

        Reply
    10. Kalyani says

      March 03, 2023 at 2:27 pm

      Can you please tell ratio of urad dal , oats and quinoa

      Reply
      • Archana says

        March 04, 2023 at 6:21 pm

        Please click the Jump to recipe button on the recipe to go to the printable recipe card

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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