Quinoa Dosa is a crispy, delightful version of fusion dosa you can make. In this version, quinoa is ground along with rice and urad dal as regular batter and turns out excellent.
I have been having Multi Colored Quinoa seeds lying in my fridge for over 2 years now. I must say it’s a seriously case of shelf life testing! Priya Srinivasan sent me a packet as I wanted to use it and the locally available produce is so expensive.
She had sent lot more interesting flours and I have been saving it up to land on the perfect dish to experiment. Finally I had to discard few, used few. I felt so terrible at wasting and was so upset about it. I profusely apologized for my overlook and was so glad that I finally was able to use these seeds for this alphabet in Dosa Varieties.
I was little skeptical about the taste and how my folks will like it. Surprisingly the dosa turned out so good, very crispy and tasty too. Hubby dear said I can make this to complete the packet.
So this is something that will surely be repeated at home. I am hoping my kids will like it too.
I was so glad that I got a proper dish for this tough letter and so it is Quinoa for Q in the AtoZ Flatbread and More, where I am doing AtoZ Dosa Varieties.
A to Z Dosa Varieties
A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
M for Mushti Dosa
N for Nachni Uttapam
O for Orotti
P for Phanna Doddak
PIN This for Later!
Step by Step Pictures for making Quinoa Dosa
Quinoa Dosa ~ A crispy Indian Fusion Dosa
- 1 cup Quinoa Multi coloured
- 1 cup Rice Raw
- 1 /2 cup Urad Dal
- 1 tsp Salt
How make Quinoa
- Wash and soak the quinoa along with rice, urad dal for at least 8 hours.
- When you are ready to grind, drain the grains and grind with just enough water to a smooth batter.
- Add salt and mix well before fermenting for at least 8+ hours or overnight.
- When you are ready to make the batter, stir the batter well.
- Grease a nonstick pan and pour a ladleful of batter, spread in a circular motion as you regularly make. Drizzle oil/ghee and cook on low flame.
- Flip to the other side and cook for few seconds.
- The quinoa dosas turn out very crispy and thin.
Since I was soaking multiple dishes, I soaked the rice, urad dal and quinoa separately. Ground and fermented on its own.
I soaked it on Saturday morning, ground it to smooth batter by sat evening. Refrigerated right way and kept it out to ferment from 5 pm as I planned it for Sunday dinner. The dosas came out very perfect.