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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 · 122 Comments

    2549 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
    Print Recipe Pin Recipe Save Saved!
    4.93 from 99 votes

    Quinoa Oats Dosa

    Instant crispy delicious quinoa dosa without fermenting the batter. This recipe will make 10 to 12 dosas.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Soaking Time4 hours hrs
    Total Time4 hours hrs 45 minutes 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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    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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    Reader Interactions

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    1. Janani says

      December 13, 2020 at 10:42 am

      Hello. Great recipe! Can you confirm if it’s 1/2 cup of urad daal or 1/4 cup?

      Thanks!

      Reply
      • Archana says

        December 13, 2020 at 10:00 pm

        1/2 cup urad daal

        Reply
    2. Lina Patel says

      December 20, 2020 at 4:10 pm

      Awesome and quick dosa recipe! I used steel cut oats and it worked perfectly! Thank you for such a delish recipe!

      Reply
    3. Cara says

      January 02, 2021 at 9:52 pm

      Hi, Just a question. After soaking what to do with the water? Do I blend the oats, quinoa and lentils with the reserved water from soaking or do I add 1.5 cups of fresh water? Thanks

      Reply
      • Archana says

        January 02, 2021 at 11:30 pm

        I drain out all the water that was used for soaking. Then use fresh water for grinding the batter

        Reply
    4. Cara says

      January 02, 2021 at 10:01 pm

      Also is this sambar on your presentation? Couldn't find any sambar recipe on your webside

      Reply
      • Archana says

        January 02, 2021 at 11:31 pm

        yes Sambar! that recipe is from The Essential Indian Instant Pot Cookbook - https://ministryofcurry.com/the-essential-indian-instant-pot-cookbook/

        Reply
    5. Bhavina Shah says

      January 03, 2021 at 10:53 pm

      Can I soak the ingredients overnight and make next day for dinner?

      Reply
      • Archana says

        January 04, 2021 at 10:44 pm

        Yes! I do that all the time. Grind in the morning and leave it on the counter.

        Reply
    6. Pooja Kothari says

      January 04, 2021 at 8:10 am

      Tried it today and came out perfectly. Could you confirm if 206 is total calories for 6 serving or per serving thanks5 stars

      Reply
    7. NT says

      January 06, 2021 at 3:40 pm

      It turned out perfect. I also tried your IP sambhar recipe using PiP method and it was a guilt free treat with your quinoa dosa. Thank you for the recipe.

      Best,
      NT5 stars

      Reply
    8. Reena says

      January 17, 2021 at 12:52 pm

      Hi! is it OK to omit Chana daal if I don't have it?

      Reply
      • Archana says

        January 17, 2021 at 5:32 pm

        yes! The dosa will not be as crispy but still delicious

        Reply
    9. Swathi says

      January 19, 2021 at 1:31 am

      I done yesterday but I kept batter in oven a night for fermentation . It not fermented & dosa came sweet. I dt is not added any ginger & chilli while blending batter. Can you suggest why Dosa came sweet?

      Reply
      • Archana says

        January 19, 2021 at 12:50 pm

        In winter months it can take unto 16 ours for the batter to ferment. Also you need to add himalayan or sea salt to help ferment.Quinoa also had a slightly sweet taste to it so the fermenting will not change that.

        Reply
    10. Sowmya Srinivasaiah says

      January 20, 2021 at 2:53 pm

      Can I use oats flour for this recipe, if yes any quantity change required ?

      Reply
      • Archana says

        January 20, 2021 at 10:14 pm

        Just add it in with the batter, do 1:1 substitute

        Reply
    11. Rakesh says

      January 23, 2021 at 8:35 pm

      Awesome recipe! Tasted great, everyone loved it.5 stars

      Reply
    12. Anna says

      January 26, 2021 at 9:53 pm

      I don’t have Chana dal, can I use toor dal instead? Or is there another replacement you recommend?
      Thanks

      Reply
      • Archana says

        January 27, 2021 at 10:38 am

        Yes you can use toor dal

        Reply
    13. Shalini says

      January 27, 2021 at 8:01 pm

      Really good dosa..made some coconut chutney with it. It’s South Indian comfort food with a twist. Thank you for the recipe.5 stars

      Reply
    14. Priya says

      January 28, 2021 at 12:54 pm

      Hi Archana,
      Can you share amazon link if possible for your dosa pan? or just name of that pan.

      Thanks,
      Priyanka

      Reply
      • Archana says

        January 29, 2021 at 11:27 am

        The Dosa pan is linked in the recipe card

        Reply
    15. Denisha says

      February 05, 2021 at 1:19 pm

      I loved this dosa recipe and its so quick to make n super healthy.

      Reply
    16. Maya says

      February 07, 2021 at 4:54 pm

      Can you use tri-color quinoa instead of white quinoa? If so, are there any changes to the recipe?

      Reply
      • Archana says

        February 07, 2021 at 10:12 pm

        Yes! Same recipe.

        Reply
    17. Sylvia Banks says

      February 07, 2021 at 8:57 pm

      Just made the dosa and coconut chutney!! The dosas were amazing!! Simple to make and were nice and crisp.
      Thanks for creating a healthy recipe so we can enjoy comfort food and not feel too guilty 5 stars

      Reply
    18. Pallavi Mengade says

      February 24, 2021 at 2:32 pm

      Loved the recipe and everyone liked dosa.
      Can we replace quinoa with ragi atta?5 stars

      Reply
      • Archana says

        February 25, 2021 at 5:58 pm

        I am sorry I haven't tried this with Ragi atta.

        Reply
    19. Pmoh says

      March 07, 2021 at 4:40 pm

      Hi,

      Is it ok not to soak the dals for a full 4 hrs or is that absolutely required?

      Thank you!!

      Reply
      • Archana says

        March 08, 2021 at 11:00 am

        You can try soaking in warm water for 2 to 3 hours.

        Reply
    20. KRISTINA says

      March 09, 2021 at 8:02 pm

      Tried the recipe and it looked beautiful (I used a non-stick pan). However, I thought the taste was a little too strong and pungent. What ingredient should I tweek? Do you remove the skin for the urad dal? Thanks5 stars

      Reply
      • Archana says

        March 11, 2021 at 1:12 pm

        So the urad dal should be skinless and its sold like that in Indian grocery stores. The slight taste might be from quiboa itself. Wash the organic quinoa a few times and if you like add a small piece of ginger while grinding the batter to reduce the quinoa aroma.

        Reply
        • Akshatha says

          January 27, 2022 at 1:33 pm

          Hi, can i skip adding oats? I am out of oats. And does it alter the taste?

          Reply
          • Archana says

            January 27, 2022 at 9:47 pm

            Yes, you can skip oats.

            Reply
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    Primary Sidebar

    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!

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