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
Recipe
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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
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: 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
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.
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.
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.
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
