Healthy Dosa Ingredients
While the traditional dosa recipe calls for urad dal and rice and has a fermenting time of 6-10 hours, this high-protein quinoa dosa uses quinoa, oats, lentils and will be ready almost instantly.
Here are the ingredients I have used for this quinoa dosa:
- Quinoa: 1/4th cup: I used white quinoa, however you can use other color quinoa as well. Just remember the dosa color will be different depending on the quinoa you use.
- Rolled oats: 1/4 th cup: These help to give a crispy texture to dosa.
- Urad dal: 1/4th cup: Adds its signature crispiness to the dosa and retains the original flavor.
- Chana dal: 1/4th cup: Gives the right amount of crunch to the dosa.
- Methi Seeds: 1/4th teaspoon: I also add methi seeds to the dosa, which adds crispiness, and can help with fermentation if you want to keep this batter for some time before making dosa.
You can also use toor dal or split green moong dal to this batter. With the green moong dal, the dosa will be a bit greenish due to the green lentils.
How to make Quinoa Dosa?
Let’s start with getting the quinoa oats dosa batter ready for easy, thin and crispy dosas.
Soak and Grind the Batter
- Add all the ingredients listed above to a big bowl and wash them till the water runs clear.
- Soak them all together in the same bowl for a 4-5 hours or overnight.
- After the soaking time is done, drain the water completely and transfer to a high-speed blender jar.
- Add some peeled ginger, green chili along with salt to the blender. Green chili is optional, and can be skipped.
- Add cold water gradually to the mix as you blend for a smooth texture. Be careful while adding water as too much water can make the batter watery.
- Transfer the smooth batter to a large bowl. The consistency of the batter should not be too thick or runny, it should be free-flowing without any lumps.
Keep the batter for an hour before using it. However, if you have less time, it is okay to use the batter right away. I have tried it and it works!
Making Quinoa Oats Dosa
Now that we got the batter ready, the next step is to make crispy quinoa oats dosa.
Set the heat on medium-high and make sure the Tawa is heated well before making dosa. You can test the heat by sprinkling some water and if it sizzles right away, your Tawa is ready for the batter.
Smear a few drops of oil on the Tawa with the help of a paper towel. Alternatively, you can also use a half-cut onion to spread the oil. The smeared oil helps in cooling down the Tawa and spread the batter in a thin layer.
While spreading the batter lower the heat a little bit and switch back to medium-high right after spreading the batter.
Always take a ladle of batter and pour at the center and start spreading it immediately in a circular motion. You can go clockwise like I usually do or anti-clockwise and try to spread it as thin as possible.
If you are new to dosa, don’t worry much about the shape, you will get it soon enough with practice. Drizzle oil or ghee around the edges of the dosa and also some at the center.
Let it cook until the dosa becomes golden brown and starts to leave or come out from the edges. Typically, you only need to cook one side of the dosa, but if you are new to it and the batter is thick, then flip it over like pancakes to cook the other side.
You either roll it or fold it at the center like a paper with a spatula. Remove from the Tawa and serve it piping hot.
Always remember to wipe the tawa with a paper towel before the next dosa and repeat the same steps above for a crunchy quinoa dosa. You can also use the half cut onion trick to spread the oil and cool down the tawa.
Serve the dosa with sambar, chutney and potato masala.
This quinoa oats dosa batter can be used to make delicious uttapam too.
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