Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Quinoa Oats Dosa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 40 reviews

This Quinoa Dosa recipe is a wholesome and nutritious twist on the traditional South Indian dosa, incorporating protein-packed quinoa and oats for a healthy, gluten-free breakfast or snack option. The dosa batter is soaked, blended, and cooked on a nonstick griddle to achieve a thin, crispy texture, perfect when served with coconut chutney and spicy potatoes.

  • Total Time: 4 hours 55 minutes
  • Yield: 6 servings

Ingredients

Grains & Lentils

  • 1 cup white organic quinoa
  • ½ cup rolled oats (quick oats will work too)
  • ½ cup urad dal
  • ¼ cup chana dal

Other Ingredients

  • 1½ cups water (for making the batter)
  • 1½ teaspoons kosher salt
  • ¼ cup oil or ghee (to apply to the cooked dosa)

Instructions

  1. Soak Ingredients: Rinse the quinoa, oats, urad dal, and chana dal thoroughly, then drain. Soak them in 3 cups of water for 4 hours to soften and prepare for blending.
  2. Prepare Batter: Drain the soaked mixture and add it to a blender with water, blending to a smooth batter with a pancake-like consistency. Stir in the kosher salt to season evenly.
  3. Rest Batter: Let the batter rest for 20 minutes to an hour; this resting period helps with fermentation and improves texture, though you can start making dosas immediately if preferred.
  4. Heat Griddle: Preheat a nonstick griddle or skillet over low heat to ensure even cooking and prevent burning while spreading the batter.
  5. Spread Dosa Batter: Pour about ⅓ cup of batter onto the griddle and quickly spread it thinly in a circular motion using the back of a ladle or measuring cup, starting from the center outward for an even, thin dosa.
  6. Cook Dosa: Once the bottom starts turning golden brown, drizzle a little oil or ghee evenly over the surface. Allow it to crisp further for 2 more minutes or reduce heat for a softer dosa.
  7. Remove and Serve: Use a flat spatula to lift the dosa gently from the edges, fold it, and serve immediately with coconut chutney and spicy potatoes for a complete meal.
  8. Prepare for Next Dosa: Lower the heat and wipe the pan with wet paper towels or rub with the flat side of a halved onion to cool the surface. This technique helps spread batter thinly and evenly for the next dosa.
  9. Repeat and Store: Repeat the cooking process with the remaining batter. Leftover batter can be stored refrigerated for up to 3 days, maintaining freshness for later use.

Notes

  • Soaking the ingredients for 4 hours is essential for softening and better blending consistency.
  • Using a nonstick griddle or well-seasoned pan helps prevent sticking and ensures crispy dosas.
  • Adjust water quantity as needed when blending to achieve the right pancake-like batter consistency.
  • Applying oil or ghee on the dosa while cooking enhances flavor and crispiness.
  • Resting the batter improves fermentation and dosa texture but is optional for quicker preparation.
  • Cooling the pan between dosas using wet towels or onion rubbing avoids batter sticking and uneven cooking.
  • Store leftover batter in the refrigerator for up to 3 days; stir well before using.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: South Indian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/quinoa-oats-dosa-recipe/