Quinoa, the super grain is a complete protein and wheat free alternative.With twice the protein content of rice or barley. Quinoa is also a very good source of calcium, magnesium due to which this seeds became increasingly popular amongst the vegans.
Dosa is a South Indian crepe made with the fermented batter of rice and lentils is a comforting meal for all age groups. With the addition of Quinoa this crepe takes a drastic facelift making it nutritious and power packed dish enabling a kick start for the day.
Ingredients required for Quinoa dosa :
- 1 cup : Urad gota
- 1 cup : Long grain rice
- 2 cups : Quinoa
- 1 tsp : Fenugreek seeds
- Salt to taste
- Oil for making dosa's as needed
Method :
1) Wash and soak the rice, urad gota and quinoa in enough water for overnight.
2) Grind the soaked to a smooth thick batter adding water as needed.
3) Collect the batter to a deep bowl and set aside covered at a dark warm place for fermentation.
4) Once the batter ferments and increases in volume it’s all ready to make the dosa's.
5) Add salt to taste and adjust the consistency of the batter to spreadable.
6) Heat a skillet or Tawa and pour a ladle full of batter and spread in circular motion forming a crepe.
7) Drizzle oil over the sides and center of the dosa.
8) Cook on medium high until golden and serve along Condiments of choice.
A crispy delicious guilt free start for the day !
Few pointers :
1) Addition of fenugreek seeds adds to the beautiful color and texture of the dosa.
2) Soaking and fermenting enough is the key for any dosa or Idli recipe.
3) Under fermented batters do not deliver best taste and textures.
4) Add salt only after the batter ferments as it does delay the process of fermentation.
5) The batter stays good for a week when refrigerated and stored good.
Give this simple recipe a try and do share your feedback :)
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