Quinoa seeds are known for its nutritive properties. It is considered as a superfood because of the numerous health benefits it offers. These days, everywhere we turn, we see dishes made from Quinoa. For eg. quinoa salads, porridge, pancakes to name a few. Last week when I went for my grocery shopping, I picked up a packet of quinoa as I wanted to try my hand at quinoa dosa for a long time. So, here I am…sharing the recipe of Quinoa Dosa today.
1 cup Quinoa
1 cup Rice (chawal)
1 tsp fenugreek seeds (methi seeds)
½ cup black gram dal (udad dal)
Salt as per taste
Clarified butter (ghee) for making dosas
- Wash and soak udad dal in water for 4 hours.
- Wash rice and soak in water alongwith methi seeds for 4 hours.
- Wash and soak quinoa in water for 4 hours.
- Drain the water from udad dal. Blend into a fine paste using little water.
- Drain the water from rice. Blend rice alongwith methi seeds to a fine paste, using little water.
- Drain the water from quinoa and blend it to a fine paste.
- In a deep vessel, add udad dal paste, rice paste and quinoa paste. Mix well.
- You can add a little water while mixing to get the desired consistency.
- The batter should neither be too thick nor too thin.
- Add salt and mix. Keep it aside for 7 to 8 hours for fermentation.
- After 8 hours, the batter would be fermented.
- Heat a pan. Pour a ladle of dosa batter and spread it in a circular motion to form a thin dosa.
- Drizzle a tsp of oil or ghee around the dosa and cook till the dosa turns brown in colour and crisp.
- Remove from the pan and serve hot with coconut chutney and Andhra style raw mango chutney.
- 2 to 3 tsp of cooked rice can be added while grinding. It gives a good texture and colour to the dosa and it also helps in fermentation.
- While grinding the rice/ udad dal/quinoa, add minimum water so that the batter does not become thin. Thick batter aids in fermentation.
- If after fermentation, the batter is too thick, little water can be added to obtain the desired consistency.
- While making the dosa, one can use either oil or ghee. But, I personally prefer using ghee as it enhances the taste of the dosa.
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