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.
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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.
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
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.
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
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.
Using a flat spatula start removing the dosa from the outer edges, then gently fold the dosa and serve immediately
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.
Serving
Dosa is best served with a lentil soup called sambar (easy recipe in The Essential Indian Instant Pot Cookbook), spicy potatoes, and coconut chutney.
Don’t forget to pair Dosa with either creamy mango lassi or refreshing ginger lemonade!
Love South Indian Food? Here are some more recipes to try:
Recipe
Quinoa Oats Dosa
Equipment
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
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Sheenam Bajaj says
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 recipe
Sonia says
can we ferment this dosa?
Archana says
yes you can.
Purvi M says
Can I freeze the batter?
Archana says
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.