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quinoa oats dosa with potatoes, lentils and chutney
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4.95 from 71 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

Ingredients

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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