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Quinoa Dosa (Quinoa lentil Crepes)

Written By Praveena Gudipati on Wednesday, November 26, 2014 | 1:22 PM

Dosa, another popular South Indian breakfast With a healthy twist, incorporating quinoa.This super grain introduced into USA market few years ago. Quinoa is rich in proteins, fiber and has low glycemic index,so it is good for Diabetic people. Instead of making exotic dishes once a while, I wanted to incorporate it in my regular cooking and make the best use of it. So there you go, presenting my quinoa Dosa.
 In this recipe I substituted a portion of rice with Quinoa. You could add more or less but I  wanted to make sure the taste should not repel Kids. You can play with quantities in the ratio:Dal (1): Quinoa+Rice(3). Also I used brown rice in this recipe instead of white rice to make it more healthy. I try to omit white rice wherever I can. Overall I would say this would be a best dosa eating experience and healthier than regular Dosas.

If you like to try more Quinoa recipes, Do try my Quinoa Idli recipe on the blog.Both Dosa and Idli can be served with Peanut chutney, Onion chutney or Tomato chutney to complete the meal. Also here is my Karappodi recipe which I love to drizzle on Dosa for a spicy experience.Finally use the Quinoa Dosa batter to make Quinoa Appe/kuzhi Paniyaram/Guntapongalalu. Yum! so many choices.


Servings:
About 40 Dosas
Total time including Soaking n Making:
10-11 hours

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1 Cup Minapa gundlu (Urad Gota, no skin/ skinned Blackgram)
1Cup Quinoa
2 Cups Brown rice (Long grain Rice)
2 tablespoon Senagapappu (Chana dal)
1/4 teaspoon Methi seeds (Fenugreek seeds)
Salt

Quinoa Dosa step-by-step Recipe with Photos

  1. Soak  Minapappu (Urad Gota), Senagapappu (Chana dal), Methi seeds. Soak Brown rice and Quinoa in a separate bowl, 1st thing in the morning. Soak time at least 8-10 hours.Or you can soak over night.Chana dal enhances the fermentation process. 

  2. Grind it all together in wet grinder. If you are using a blender/Mixer you can grind dal and rice separately. Add enough water for grinder/blender to move smoothly. It took 45 minutes in my wet grinder to get a smooth batter.
  3. Now take the batter out , add salt and mix it into the batter. If the batter is too thick add more water.Do not make it runny.
  4. Keep the batter for fermentation in a warm place. I usually turn on my oven light and keep batter close to it. This step is very important for the fermentation process.Tried to capture photo under low light :(.
  5. Next morning take the batter out and mix it.
  6. The batter will be thick and foamy as a result of fermentation. This will be good for making Utappam and Guntapongalalu. For Dosas add little water to make it thin.When you add water and mix you will see batter bubbling up.This means it's fermented well.
  7. Now heat a pan and take a laddle of batter. Add 1/2 teaspoon oil on top of the dosa.I add karappodi on top of Dosa. For kids I leave it plain. You can use more oil if you like.it makes Dosa roast well and crunchy.

  8. When you see browning on dosa bottom time to take it off the pan.

9. Repeat to make more Dosa.Devour your Dosas with Peanut chutney or chutney of your liking.

Tips: 

  • If Dosa is sticking to the pan ,make sure pan is not too hot. Then take little oil on a cloth/paper napkin and clean/rub the pan. 
  • In between Dosas, clean the pan with wet paper napkin.
  • To get crunchy Dosas let them roast on medium flame and use more oil.



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