Recipe for Quinoa Dosa

Name: Recipe for Quinoa Dosa
Cook time: 5 min
Ingredients: 2½ Cups White Quinoa; 1½ Cups Raw Rice/Idli Dosa Rice; 1 Cup Urad Dal; 2 Cups Besan ( Gram Flour); 3 tsp Salt; Water; for making the batter and for adjusting its consistency; Oil/Ghee for making the Dosa

In my quest to experiment with quinoa in my kitchen, I tried making Quinoa Idlis some days back. These idlis were super soft and had a slight sweetness, which set them apart from the regular rice idlis. However, I observed that although the batter for Quinoa Idli tasted great for the first two days, on the 3rd day, the batter got overly fermented and became sourer than I preferred. So, on the 3rd day, I prepared Quinoa Dosa. The dosas were light and crispy, and like the idlis, they also had a mild sweetness. And they had a lovely brown colour, which looked great.

The recipe that I have shared below is for about 40 dosas. So, if you are a family of four, you can use this batter for breakfast for about three days.

I would also suggest you look at my Quinoa Idli recipe first. Make the Quinoa Idli batter. Make Idlies for two days using the batter, and on the 3rd day, with the leftover batter, make quinoa dosa. However, if you don’t want to make idlis and want to make dosas, go ahead with the recipe given below.

I have already shared many dosa recipes. Check out this link: 11 Dosa Recipes from My Kitchen.

Do check the other Indian recipes that I tried with quinoa, such as Quinoa with Yoghurt ( inspired by south Indian Curd Rice), Quinoa Pongal( inspired by south Indian Venn Pongal), and Lentils and Quinoa Pancakes.

Now, let’s check out the recipe for Quinoa Dosa:

Ingredients needed to make Quinoa Dosa:

2½ Cups White Quinoa
1½ Cups Raw Rice/Idli Dosa Rice
1 Cup Urad Dal
2 Cups Besan ( Gram Flour)
3 tsp Salt
Water; for making the batter
Oil/Ghee for making the Dosa

Method to make Quinoa Dosa:

Wash rice and quinoa thoroughly and combine them. Add 4 cups of water and soak them for at least 6 hours.

Wash Urad Dal and soak it in 2 cups of water for at least 4 hours.

Grind the soaked grains and lentils till you get a smooth batter. Add water, if needed to get a flowing batter ( not too thin, though).

Whisk the batter for a few minutes. Then cover and let it ferment overnight in a warm place.

The next day, you will see that the batter has risen and is well fermented.

Add salt and besan (gram flour) and mix the batter. Add water and bring it to a flowy consistency.

Heat a pan. Grease it. On medium heat, spread the dosa batter using a ladle. Spread it as thin as possible.

Drizzle some oil/ghee and cook on medium heat until you see it browning.

If you have spread the batter thin, you don’t need to flip it. If you see that the surface of the dosa on top looks raw, flip it for a few seconds and take out the dosa.

Serve hot with any chutney of your choice. Check out these 10 Chutney recipes and use any of these to pair with your dosa.

About Ingredient sourcing in Germany:

Quinoa is readily available in German Supermarkets. You can even replace Besan (Gram Flour) with chickpea flour, which is readily available in supermarkets in Germany.

However, if you want to buy Urad dal and Besan, you must visit any Indian shop near you. You can even check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Quinoa: https://amzn.to/45uHRAs
Idli/Dosa Rice: https://amzn.to/3osvG6y
Urad Dal: https://amzn.to/3MQHPLV
Salt: https://amzn.to/3ACstDM
Besan (Gram Flour): https://amzn.to/3ICQPlg

Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.

Mixing Bowl:https://amzn.to/3V8ZPU
Mixer:https://amzn.to/3LzMbGF (Perfect for Indian cooking, with great reviews)
Dosa Pan: https://amzn.to/41rC8Im

Here is the recipe in printable format: