Why Quinoa Dosa?
Traditional dosa is made from fermented rice and lentils, is a staple in many Indian households. It’s known for its light, crispy texture and versatility as a breakfast or dinner option. However, incorporating quinoa into the batter elevates the nutritional profile of dosa while retaining its characteristic crispiness and flavor. It is a healthier option, high protein meal idea without compromising on taste or texture
Health Benefits of Quinoa Dosa
High in Protein: Quinoa dosa is an excellent source of plant-based protein, making it a great option for vegetarians, vegans, and anyone looking to increase their protein intake.Gluten-Free: If you’re following a gluten-free diet, quinoa dosa is a delicious and satisfying alternative to wheat-based dishes.Rich in Fiber: The fiber content in quinoa helps with digestion, keeps you full longer, and can aid in weight management.Low Glycemic Index: Quinoa has a low glycemic index, which means it’s digested slowly, helping to maintain steady blood sugar levels.
Ingredients for Quinoa Dosa
Quinoa - You can use colored quinoa or the regular white quinoa. Lentils - I used a mix of two kind of lentils in this recipe. Chana Dal (split chickpeas) and urad dal (split black gram). Fenugreek seeds - Fenugreek seeds helps to create crispy texture to these quinoa dosa. For extra flavor - For extra flavor in the dosa, I add a little bit of cumin seeds, fresh ginger and salt for seasoning. Oil or Ghee - To prepare the dosa, you will need some oil or ghee. The ingredients and so are the steps which are shared below. But making dosa needs time, and you must follow few simple techniques to get that crispy texture of the dosa.
Steps to prepare
1- In a mixing bowl, add the quinoa along with the lentils and fenugreek seeds. 2- Wash the quinoa and lentils a few times by rinsing in cold water. Then add enough water and soak for a few hours or overnight. 3- After soaking for enough time, add it to the blender along with cumin seeds, fresh ginger and salt. Don’t add too much water, as you want the consistency of the batter to be like regular dosa batter or pancake batter. 4- Pour the mixture to a container and at this stage you can start making dosa. But I like to let the batter rest for a while or overnight in the fridge. 5- Place a cast iron tawa or any heavy bottom tawa on medium heat and once the pan heats up, pour a little oil and wipe it all around the tawa. Then ladle ⅓ cup size amount of the dosa batter and place in the center and swirl it around to shape the dosa. Watch the video in the recipe card below to understand this step better 6- Pour little ghee or oil and spread it out. I also like to sprinkle idli podi all around. 7- Add the filling for the dosa and spread it on half. 8- Release the dosa from all the sides and then fold the dosa in half. Dosa taste best when served fresh straight from the tawa. I love to pair it with pipping hot Sambar or my current fav walnut cilantro chutney! To make it a high protein meal, I stuffed the dosa with mashed paneer that I made with south Indian spices and curry leaves. While paneer is not the authentic filling for dosa, it really tasted very nice here.
Here are few other South Indian dishes you can try
RAW MANGO RASAM RASAM WITH PEAR TOMATO RICE KERALA STYLE FISH CURRY COCONUT CHICKEN CURRY Crispy thin quinoa dosa is more than just a healthy meal option; it’s a delightful fusion of traditional flavors with modern nutrition. Perfect for breakfast, lunch, or dinner, this versatile dish brings together the best of both worlds. Try this recipe, and you’ll find yourself reaching for quinoa dosa over the regular variety—without a doubt!
