Recipe for Quinoa Dosa
Quinoa Dosa is a slight twist to the traditional dosa recipe made with rice and lentils. These dosas have a slightly sweet taste and are light and crispy.
Equipment
- Mixing bowl
- Mixer grinder
- Pan
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
Instructions
- 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, add salt and besan (gram flour) and mix the batter. Add water if the batter is very thick. For perfect dosas, the batter should have a flowy consistency and shouldn't be too thick.
- 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 let it cook on medium heat until you see it browning.
- If you have spread the batter thin, you don't need to turn it. If you see that the surface of the dosa on top looks a bit raw, turn it for a few seconds and take out the dosa.
- Serve hot with any chutney of your choice.