Instant quinoa dosa with lentils is a healthy and crispy dosa. These dosas are easy to make immediately after grinding the batter without fermenting.
Crispy Quinoa Dosa without rice:
Quinoa Dosa is a healthy and crispy dosa without adding rice. Quinoa is a healthy replacement for rice. Though the taste of quinoa is not as same as the rice. But it makes a crispy and delicious dosa similar to the dosa made with rice.
Quinoa with lentils makes a crispy and nutritious dosa. Kids would also love this quinoa they don’t even know that this dosa includes quinoa in it. So it is an excellent way to include quinoa in the kid’s diet.
Related Dosa Recipes:
Smart Cooking Tips:
1. Rinse quinoa several times in water until the water runs clear. Quinoa coated with saponin, a natural bitter coating. So always rinse quinoa thoroughly in water to take off the bitter coating.
2. Soak lentils and quinoa in water for at least 5 hours. This helps to make the lentils and quinoa soft. So that the quinoa and lentils are easy to grind smoothly.
3. Add water little by little when grinding the quinoa and lentils. This process helps to make a dosa batter to the right consistency.
4. Use a broad non-stick pan or skillet to make this dosa. Non-stick pan helps to make the dosas crispy with less amount of oil.
5. If the dosa is getting dark or burned quickly. Take off the pan from heat and allow it to cool slightly or reduce the heat.
How to make quinoa dosa batter?
Quinoa Dosa can be done in two methods; the first method is by making dosa with rice and quinoa that needs to be ferment. The second way is making the dosa instantly with quinoa and lentils without fermenting the batter. Rinse quinoa thoroughly with water to take off the bitter coating called saponin, this is an important step in this dosa recipe.
If you are not rinsing the quinoa thoroughly, then the dosa will taste bitter. Soak quinoa and lentils for at least 5 hours before grinding. Also, add water little by little to make a dosa batter to the right consistency.
Instant quinoa dosa with lentils is a healthy and crispy dosa. These dosas are easy to make immediately after grinding the batter without fermenting.
- 1 cup QUINOA UNCKD
- 0.50 cup URAD DAL
- 0.50 cup MOONG DAL RAW
- 0.50 cup TOOR DAL
- 1 tsp SALT
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Rinse quinoa several times with water until the water runs clear to take off the natural bitter coating called saponin from quinoa. If you are not rinsing the quinoa thoroughly then the dosa will taste bitter.
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Wash moong dal, toor dal and urad dal together. Soak quinoa, moong dal, urad dal and toor dal together in water for 5 - 6 hours.
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After 5 hours, drain the water from soaked quinoa and lentils. In a blender or grinder add the quinoa and lentils together, add water little by little and grind it to a smooth batter. Add salt and mix well.
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In a hot wide non-stick skillet or pan pour a ladle of batter and spread it in a circular motion. Drizzle oil on sides of a dosa and cook until the bottom side of a dosa becomes crispy. Transfer it to a plate and serve. Repeat the same with a rest of the batter.
How to serve quinoa dosa?
Serve quinoa dosa with tomato chutney and sambar.
Users Reviews:
People who have tried this dosa and loved it.
Bhawana Seth:
I tried this recipe with minor additions to it .. Came out and tasted amazing ??
I added grated carrots and onions and some ragi flour.
Thanks for the recipe Antonet
Rima Krishnan:
I tried this today, it’s way too good!
I soaked 2 cups of quinoa by mistake, still it came out great!!
Thanks much !!!
Vandana Verma:
Thank you for the beautiful and healthy recipe! It turned out just perfect!!
Sukanti Mulay:
Omg! I call this a best recipe of 2016! I am not a quinoa fan. I was worried how I am going to use up the Costco bag. This was perfect. Very easy to make n came out better than usual dosa!
Kalyani Mahesh:
Turned out well. Added onion, carrot and methi ( instead of kale). Served it with Sambhar. Thank you for the recipe.
Pooja Mhambrey: Thank you very much! My toddler loved it!
Thanks for the healthy receipe!
I have been making this batter and dosa for last couple of months, however I have noticed that after few days the dosa tastes very sour, is it coz of the quinoa or the lentils?please advise
Tried this recipe y’day. It came out crispy, liked it. Will try fermenting the batter. Thanks for sharing!
Thanks
The dosas turned out perfect… I added little ragi flour and also a little bit of flax seed powder.. It was crispy, healthy and yummy
Thanks
I tried this quinoa dosa for first time yesterday and was delicious. But the only thing was it dint turn out crispy and could not make thin ones. It took lot of time to make a single one.so finally I made like thick uttapam out of them. Being a dosa fan now I won’t miss my dosas as it turned out healthier and better now. Pls give me some tip to reduce the stickeness? Should I add the rice flour? But then I don’t want to add rice.So any other substitute? Pls suggest.
Sorry to hear that!! It always turns out crispy and comes out like a breeze compared to the regular dosa. Did you add all the dals (urad, moong, and toor) as it is mentioned in the recipe? The quantity of the dals and quinoa also important.
Yes . I followed as it is the only extra thing i added was 1 teaspoon of methi seeds.
It came out awesome. Thank you so much for this new recipe. I was wondering how to incorporate quinoa in the diet.
Thank you so much for sharing the feedback 🙂 Glad it turned out good!!