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.
Gluten-free vegetarian dosas are not only healthy but also make a hearty meal. The traditional dosa recipe uses rice and urad dal and requires 6 to 12 hours of fermenting the batter.
This tried and tested recipe uses quinoa instead of rice making it a good option with added protein. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles.
Love spicy food? Go ahead and spread a spoonful of the spicy red chutney on top and enjoy!
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 a 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
How to Make Quinoa Dosa
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 minutes to an hour or start making the dosas 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 (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:
Recipe
Quinoa Dosa | Quinoa Oats Dosa Recipe
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. 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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Sweeks Simpson says
Wow!!!! I will try this out!!!!
Sowmya says
Great recipe for a low carb diet. Doesn't it require fermentation?
Archana says
Does not require fermentation 🙂
ST says
Can you make idlis with this batter?
Archana says
I tried today, they were not as light the fermented traditional idli but were nice and soft. IF you follow my on Instagram I showed the texture in my stories.
PG says
Great one, can I replace chana dal ?
Archana says
Chana Daal adds crispy textures. You can try with toovar or moon dal instead.
Anita Katyal says
Can we soak all ingredients overnight?
Archana says
yes!
Puja says
I made this quinoa dosa after watching Archana's instagram live. It's SO good as with all her dishes.
Manisha Gawde says
Finally guilt free dosas.. turned out super yummy and the recipe replaces the traditional recipe for good!
Reena says
Just tried these. Delicious! Honestly thought they were better than traditional dosas.
Archana says
Thank you!
Sahana says
We loved the recipe! Can we soak it under direct sunlight to get it fermented as in traditional dosa recipes?
Archana says
Sure you can try. I do not usually ferment this batter 🙂
kam says
just made this - was delicious! thank you!
Shalini says
I was craving for a masal dosa early mrng!!! And I remembered ministry of curry posting a healthy and quick recipe for it. It’s amazing!!! Best instant dose I have ever tried.
Samantha Fernandes says
Love this recipe ! So easy to make and tasty and healthy too !
Gigi says
Hello! I look forward to trying this recipe! I have a quick question - can you tell me what the red sauce/soup is that you're using in the dosa photos? Is there a recipe for it? I searched your site and didn't see it. It looks yummy!
Archana says
That is a lentil soup called Sambar and the recipe is not on my blog but in the cookbook
Daljeet Kaberwal says
Too good, tasted like a regular dosa. Quick and easy.
Uma Lakshman says
This is too good!! We tried to yesterday and everyone of us enjoyed! 3 little ones had it with no complaint! This is a must try for anyone looking for a good dosa and keep it healthy and tasty!
Priya says
Can I use whole urad dal (the black one)?
Archana says
I would recommend white urad for this recipe.
Aditi says
Loved the dosas. So healthy and tasty.
Thank you for an amazing and simple recipe
Urvi says
Can you use old fashioned oats?
Archana says
yes old fashioned oats are same as rolled oats
NK says
Hi Archana, what about steel cut oats? Will that work?
Archana says
I have not tried with steel cut oats. You can also just skip oats altogether
Rekha says
Can the quinoa, oats and dals be soaked overnight?
Archana says
Yes you can soak overnight
gaytri says
Made these for dinner last night and boy were they amazing!! It’s such a great alternative to the traditional rice-based dosas. Thanks so much for sharing this recipe!! Will be making these again!
Preksha Patel says
So easy to make and taste really good