Quinoa is a very versatile grain, and the fact that it can be substituted in place of rice, makes it so much easy to incorporate it into Indian cuisine. Having said that, the first thought that came to my mind was to make dosa with quinoa. I have already tried it in my Multi grain oothappam, and wanted to try a variation of that. Made a quick alterations and ended up with this recipe.
Quinoa does have about 5% fat in a 1 cup serving, which aids in this dosa being crisp and like a paper roast, even when you don’t add any oil. Although I have let it ferment, you may make it as soon as you grind too. Plus, it goes sour quite easily, due to the fat and protein content- which is 15% of your daily value. So, let it ferment only half the time you would, for regular dosa batter. To me, it works out great, cause it is still pretty cold here in Seattle, and this makes a quick and easy dosa batter for winter time, when I actually have to wait almost 24 hours for my idli/dosa batter to ferment.
1 cup quinoa
1/2 cup short grain brown rice
1/2 cup idly rice
1/2 cup urad dal
1 tsp methi seeds
pinch of salt
Soak all the ingredients for about 4 hours or upto 6 hours. Drain the soaked water and grind it together to form a fine paste. Add salt and allow to ferment for 6 to 8 hours.
When the batter has risen, mix with a ladle and pour onto a medium heat griddle to form dosas. No need to add any oil, but if you find it sticky, use a non stick cooking spray. Let it cook until crisp on one side, flip and cook the other side. Serve hot with coconut chutney or sambar.
Verdict: This dosa was super crisp and delicious, not to mention healthy – rich in protein, fiber and good fats. The only caveat here is to not have the griddle on too high heat, or it would durn a shade too dark, and have a bitter after taste. Enjoyed it for a nice dinner this week.Pin It