This Instant Quinoa oats dosa is one of my favorite and go-to recipes when I am in a hurry to make something healthy and delicious. Being a South Indian and a Dosa fanatic, I get these cravings of Dosa frequently and this recipe is a perfect option.
This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there.
Ingredients needed for this QUINOA OATS DOSA
- Organic Quinoa – Any color, black, white, or red, or a mix of both. And it makes a great substitute for rice that is high in protein and fiber.
- Rolled Oats – Quick or rolled oats. This adds fiber to the dish.
- Rice – Gives the dosa a crispy texture
- Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
- Chana Dal – Helps make the dosa crispy
- Fenugreek seeds – Helps in digestion and fermentation if you like it to be.
- Salt
Is this DOSA vegan-friendly?
As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too.
Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.
Instant oatmeal and banana pancakes
QUINOA OATS DOSA
Equipment
- Blender
- Cast iron griddle or Dosa pan
Ingredients
- 1 cup Quinoa
- ½ cup Rolled oats
- ½ cup Urad dal
- ¼ cup Chana dal
- ¼ cup Rice
- ½ tsp Fenugreek seeds
- Salt to taste
Instructions
Prep for the batter
- In a mixing bowl add quinoa, chana dal, urad dal, rice, and wash them thoroughly until the water runs clear.
- Now add in 5 cups of water in that bowl and add fenugreek seeds, rolled oats and keep aside.
- Let everything soak for 5 hours or you can leave it overnight.
Let's make the batter now
- Reserve the water from the soaked lentils, quinoa and oats.
- In a blender jar add in soaked lentils, quinoa, rice and oats. And blend everything to a fine paste.
- Add salt and water gradually just a tbsp at a time and grind to make a smooth batter.
- Transfer the Batter into a container and it is ready. You can start making dosa's now. Note : You can refrigerate the batter and use it when needed, or if you like it to ferment just cover the container and let it ferment for 5-6 hours or overnight.
It's DOSA time
- Heat a cast iron griddle / tawa / Dosa pan on medium flame, take a ladleful of batter at a time, pour it on tawa and spread it using the back of ladle. Starting from the center of the batter spread it even and thin in circular motion going outwards.
- Once you start observing the Dosa turning golden brown, spread a tsp of oil evenly.
- Allow the dosa to crisp up further for another couple of minutes and gently slide the spatula underneath the dosa and fold it into half.Note : If you like softer dosa lower the heat and take the dosa out when you see it cooked thoroughly.
- Gently oil the griddle / tawa / Dosa pan using an onion or a paper towel before making another dosa. This step helps in achieving a perfect crisp dosa.
- Serve hot Quinoa oats dosa with chutney and condiments of your choice.
Notes
- You can refrigerate the batter and use upto 4 days.
- While making the batter you can also add in some spices like green chilies, cumin seeds and fresh ginger to make it more flavorful. Throw in some greens like spinach or steamed veggies like beets or carrots to make it more nutritious.
- Always make sure the griddle isn't too hot, else the batter might stick to the pan and will leave your dosas taste burnt. Keep the flame between low and medium.
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .
