Quinoa Oats Dosa
Quinoa Oats Dosas not only makes a great meal option but also are vegan free, gluten free and suitable for diabetic people too. These dosas are quicker than traditional dosas as these doesn’t require fermenting, soaking time is also less and top on that these are healthy, hearty and taste super yummy.
- 1 cup White quinoa
- ½ cup Rolled oats
- ½ cup Urad daal
- ¼ cup Chana daal
- 1 Tsp. Methi seeds/fenugreek seeds
- 2 cups Water
- Salt to taste
- 1 Tbsp. Oil
In bowl add white quinoa, rolled oats, urad daal, chana daal and methi seeds.
Rinse everything 2-3 times under running water until water turns clean. Soak everything minimum for 4 hours with 2 cups of water. After 4 hours quinoa, oats and both daals will turn soft.
After 4 hours, scoop out quinoa-oats mixture using spoon and reserve water separately. Always strain excess water and later add while grinding little by little to make smooth right consistency batter.
Now grind soaked mixture into a smooth paste using same water as required.
Keep aside to rest it for 20 minutes. Add salt in batter.
Now heat a broad non-stick tava/griddle on medium heat to make Dosa.
Once tava is hot, wipe tava with damp kitchen towel to bring the temperature down. Always remember, to make perfect Dosa, the temperature of tava should be low while pouring and spreading batter. So, keep wiping tava every time before pouring and spreading batter.
Pour around ¼ cup of batter over tava with round spoon and spread into circle, drizzle some oil/ghee and cook till Dosa turns golden brown and crispy from the bottom.
Flip the Dosa and cook on the other side if required.
When done, fold the Dosa and serve hot with Nariyal Chutney/Coconut Chutney, Sambhar or Aloo Masala.
- Quinoa: To make quinoa oats Dosa use white quinoa, white quinoa is best replacement for white rice.
- Storage: The left-over batter can be stored refrigerator in an airtight container for up to 3-4 days.
- Temperature: Always remember to make perfect Dosa, the temperature of tava should be low while pouring and spreading batter. So, keep wiping tava every time before pouring and spreading batter. If the tava is too hot, the batter won’t spread easily and evenly. It will stick to the back of the spoon.
- Methi seeds: I have add 1 Tbsp of methi seeds in my recipe which equals to 3 Tsp. My family loves taste of methi but feel free to add less like 1 or 2 Tsp.
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