Quinoa And Mixed Dal Dosa | No Rice | No Fermentation
Updated: Apr 4
This protein, fiber and nutrient packed crispy Quinoa dosa is an amazing breakfast or dinner. I am trying to find ways to include this healthy grain into our diet. Usually I make the mixed dal dosa with rice. In this recipe I totally avoided rice and the dosas turned out so crispy and great tasting.
In this post I share a gluten free, yet very tasty dosa that is great for diabetes and weight management. This dish will keep you feeling full for a longer period of time. It's so easy to make and needs absolutely no fermentation.
If you like, the batter could be fermented as well by keeping out for just 3-4 hours. If kept out longer, it may turn sour. The batter stays good in the refrigerator for 2 -3 days.
Quinoa is a very healthy grain rich in protein, fiber, Omega-3 fatty acids and antioxidants. Do try out this recipe and share your experience.
1 cup Quinoa
½ cup Chana dal
½ cup Toor/Arhar dal
½ cup split yellow moong dal
½ cup Urad dal
1 tsp Coriander/Dhaniya seeds
1 tsp Cumin/Jeera seeds
½ tsp Methi seeds
4 dry Red chilli
2 tsp Salt
4 cups water for Soaking
3 cups water for Grinding
Take Quinoa, Chana dal, Urad Dal, Moong Dal and Toor dal in a deep bowl.
Rinse everything well. Use a strainer to rinse to avoid Quinoa from washing away.
Add Coriander seeds, Cumin seeds, Methi seeds, and Dry red chilli.
Add 4 cups of water.
Cover and let it soak for 4 -6 hours.
Make the batter
Drain off all the water. We avoid using the Quinoa soaked water as it may cause the batter to become bitter.
Transfer 3 ladles to a blender. Add ½ to ¾ cup water and blend to a smooth paste. Please refer to the video.
Blend the rest in batches adding water as required to a dosa batter consistency. Total water required will be about 3 cups.
Add 2 tsp salt and mix well.
Batter is ready.
Warm a cast iron tava or girdle on medium flame.