Quinoa Dosa

           Start your day with some yummy quinoa dosa, accompanied with coconut chutney and sambar. It was my first try and they came out very well. Some lentils and oats are also added to make them more nutritious. So if you are thinking of introducing something new and healthy to your family, then quinoa dosa is just perfect as it is very wholesome. So check the step by step pictorial recipe to prepare it.

          Quinoa is a very healthy grain that has dietary fibre, iron and protein. It is a good substitute to rice and wheat and is highly recommended, especially for the diabetics. 

          There are various types of quinoa available in the market, so you can take your pick and dish out these amazing dosas for your loved ones. 

          You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. 

          Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. 

• 1/2 cup quinoa
• 1/4 cup oats 
• 1 tbsp. tuvar dal (pigeon pea lentil)
• 1 tbsp. masoor dal (red lentil)
• 1 tbsp. moong dal (split green gram)
• 1 tbsp. urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• salt to taste
• 1-2 green chilies
• 1" ginger
• oil for shallow frying

          Soak the quinoa, oats, fenugreek seeds and the lentils overnight. Wash well and drain. Grind along with green chilies, ginger, salt and required quantity of water into a smooth batter of pouring consistency. Set aside to ferment for 5-6 hours.

          Heat the tawa / griddle and brush with some oil. Add a ladleful of the batter and spread it into a circle with the back of the ladle. Drizzle some oil around the edges and over it. 

          Cook on one side till done before flipping it over to cook the other side too. Transfer to a serving plate. Make similar dosas with the remaining batter and serve along with coconut chutney and sambar. 

                        Soak quinoa, oats, fenugreek seeds & lentils overnight. 

                     Grind with green chilies, ginger, salt & some water into a smooth batter
                     of pouring consistency. Set aside to ferment for 5-6 hours.

                      Heat tawa & brush with some oil. Add a ladleful of the batter & spread
                      into a circle with back of the ladle. Drizzle some oil around edges & over
                      it. Cook on one side before flipping it over to cook the other side. 

                                  Serve along with coconut chutney and sambar.