Quinoa Dosa is not just nutritious, it tastes great too! It is a great recipe to try, especially if you’re not a fan of quinoa’s texture. When I had my first taste of quinoa a few years ago, I did not care for the texture. However, I decided to keep trying out different recipes and a variety of ways to cook it, and it paid off. I had a similar problem with mushrooms, but now I love them!

Dosa – Indian Crepe

Dosa is undoubtedly one of the most popular dishes in the Indian cuisine. Though this is a South Indian dish originally, it is loved all over the country. The traditional dosa recipe is made with rice and lentils. It is typically served with a stuffing of spicy potato curry (Masala Dosa) and side of coconut chutney. This is my personal favorite. There are a number of variations to the traditional recipe both with the ingredients used and the accompaniments.

Ferment or No-Ferment

The traditional recipe made with rice and lentils, is fermented. This gives it a slightly tangy taste as well as slightly fluffy texture on the inside, while its crispy on the outside. There are several types of dosas which are not fermented, like Cabbage Dosa or Rava Dosa. To get the slightly tangy taste, the no-ferment versions use yogurt or buttermilk.

Healthy Quinoa Dosa

My friend Nirmala who shared this recipe with me, told me there were two ways of making this: fermented and without fermentation. She preferred the no-ferment version because it tasted better. I decided to try both, and I fully agree with her. The non-fermented version definitely hit the spot! I did make some tweaks to her recipe. I added some chana dal and ground flax seeds to enhance the flavor and nutrition. It turned out great!

Check out some of our South Indian breakfast recipes here:

• Wholesome, Spicy, Sprouts Dosa
• Pesarattu-Green Mung Crepe
• No Ferment Cabbage-Onion Dosa
• Multigrain Dosa
• Rava Dosa
• Delicious Veggie Poha Upma
• Vermicelli Upma
• Sooji Upma
• Cracked Wheat Vegetable Upma
• Soft Kefir-Quinoa-Rawa Idli
• Plain & Veggie Multigrain Idli

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5 from 1 vote

Healthy Quinoa Dosa

Quinoa is a great source of protein and fiber. Enjoy this deliciously healthy Quinoa Dosa with a side of guacamole and coconut-mint chutney.

Course Breakfast

Cuisine Indian

Keyword coconut chutney, Dosa, indian crepe, Lentils, quinoa, quinoa dosa

Special Diet Gluten Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 10 minutes

6 hrs 10 minutes

Total Time 20 minutes

Servings 4 People

Calories 286kcal

Equipment

• Preethi Blender
• Le Crueset Crepe Pan

Ingredients

• 1/2 Cup Quinoa
• 1/2 Cup Urad Dal
• 1 Tablespoon Chana Dal
• 1 Tablespoon Flaxseeds - Ground
• 1 Teaspoon Fenugreek Seeds
• 1 Teaspoon Sea Salt - Or to taste
• 1/4 Cup Yogurt - Opt for dairy free alternative
• 1 Cup Filtered water
• 3 Tablespoons Rice Bran Oil - Or to taste
• 1/4 Teaspoon Baking Powder

Instructions

• Gather quinoa, urad dal, chana dal and fenugreek seeds to a bowl. Add water to immerse the ingredients. Soak for 4-6 hours.
  
• Wash and rinse soaked ingredients and transfer to a blender jar. Add salt, baking powder, flax seeds and half cup water. Blend for a minute and add rest of the water. Blend to fine batter and transfer to a glass container. Batter is ready.
  
• When you're ready to cook the dosa, add desired quantity of batter (about 4 tablespoons per dosa) to a bowl, add yogurt, water (just enough to get the right consistency), and mix well.
  
• In the meantime set pan on stovetop and set it on medium heat. Once the pan is hot, pour batter and spread evenly with the back of a ladle. Add a few drops of oil and ensure it is evenly spread. Cook for 2 to 3 minutes, flip over and cook for a minute.
  
• Serve hot with a side of guacamole and peanut-coconut chutney or cilantro-mint chutney.

Notes

Great with a side of guacamole and peanut-coconut chutney or cilantro-mint chutney.

*Use organic ingredients wherever possible

Nutrition

Nutrition Facts

Healthy Quinoa Dosa

Amount per Serving

Calories

286

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

5

g

Cholesterol

 

2

mg

1

%

Sodium

 

622

mg

27

%

Potassium

 

172

mg

5

%

Carbohydrates

 

31

g

10

%

Fiber

 

8

g

33

%

Sugar

 

1

g

1

%

Protein

 

11

g

22

%

Vitamin A

 

20

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

76

mg

8

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.