Instant quinoa oats dosa is my go-to recipe whefn 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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The traditional dosa recipe uses rice and urad dal and requires 6 to 12 hours of fermentation. While it's a classic, I created this quinoa dosa recipe as a quicker, wholesome alternative — and it quickly became a reader favorite! With no fermentation needed and quinoa instead of rice, it’s perfect for busy days when you still want something nourishing and delicious.
After sharing this recipe, I started getting tons of questions about whether the same batter could be used to make quinoa idli. Since idlis require a fermented batter for that soft, fluffy texture, the answer is no — but don’t worry! I tested and perfected a separate Quinoa Idli recipe just for you.
Love South Indian food? Don’t miss my Idli and Uttapam recipes — they're comforting, versatile, and perfect for any time of day.
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:
- Quinoa - A great sub for rice, I recommend buying Organic white quinoa from Costco
- Rolled Oats - Add a mild, wholesome flavor while enhancing the overall texture
- Urad Dal - Adds the classic earthy dosa taste with a creamy texture
- 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. Love spicy food? Go ahead and spread a spoonful of the spicy red chutney on top and enjoy.
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 Dosa | Quinoa Oats Dosa Recipe
Equipment
Recipe Video
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.
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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Janani says
Hello. Great recipe! Can you confirm if it’s 1/2 cup of urad daal or 1/4 cup?
Thanks!
Archana says
1/2 cup urad daal
Lina Patel says
Awesome and quick dosa recipe! I used steel cut oats and it worked perfectly! Thank you for such a delish recipe!
Cara says
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
Archana says
I drain out all the water that was used for soaking. Then use fresh water for grinding the batter
Cara says
Also is this sambar on your presentation? Couldn't find any sambar recipe on your webside
Archana says
yes Sambar! that recipe is from The Essential Indian Instant Pot Cookbook - https://ministryofcurry.com/the-essential-indian-instant-pot-cookbook/
Bhavina Shah says
Can I soak the ingredients overnight and make next day for dinner?
Archana says
Yes! I do that all the time. Grind in the morning and leave it on the counter.
Pooja Kothari says
Tried it today and came out perfectly. Could you confirm if 206 is total calories for 6 serving or per serving thanks
NT says
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,
NT
Reena says
Hi! is it OK to omit Chana daal if I don't have it?
Archana says
yes! The dosa will not be as crispy but still delicious
Swathi says
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?
Archana says
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.
Sowmya Srinivasaiah says
Can I use oats flour for this recipe, if yes any quantity change required ?
Archana says
Just add it in with the batter, do 1:1 substitute
Rakesh says
Awesome recipe! Tasted great, everyone loved it.
Anna says
I don’t have Chana dal, can I use toor dal instead? Or is there another replacement you recommend?
Thanks
Archana says
Yes you can use toor dal
Shalini says
Really good dosa..made some coconut chutney with it. It’s South Indian comfort food with a twist. Thank you for the recipe.
Priya says
Hi Archana,
Can you share amazon link if possible for your dosa pan? or just name of that pan.
Thanks,
Priyanka
Archana says
The Dosa pan is linked in the recipe card
Denisha says
I loved this dosa recipe and its so quick to make n super healthy.
Maya says
Can you use tri-color quinoa instead of white quinoa? If so, are there any changes to the recipe?
Archana says
Yes! Same recipe.
Sylvia Banks says
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
Pallavi Mengade says
Loved the recipe and everyone liked dosa.
Can we replace quinoa with ragi atta?
Archana says
I am sorry I haven't tried this with Ragi atta.
Pmoh says
Hi,
Is it ok not to soak the dals for a full 4 hrs or is that absolutely required?
Thank you!!
Archana says
You can try soaking in warm water for 2 to 3 hours.
KRISTINA says
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? Thanks
Archana says
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.
Akshatha says
Hi, can i skip adding oats? I am out of oats. And does it alter the taste?
Archana says
Yes, you can skip oats.