Quinoa lentils dosa ( No rice)
Updated: May 22, 2020
Little did I know about Quinoa when I was in India..🤨 I got introduced to this ingredient,only after coming to Germany, by my cousin sister Pallavi akka( a far relative of mine ).
As Quinoa has a dominant bitter taste, kids dont prefer them in other forms in my family, so this is the best way to include it in our intake..this recipe I learnt from her..
CUISINE: South Indian
Category: Vegan/ Vegetarian
Type : Breakfast/ Dinner
Quinoa - 1 cup
Oats- 1/2 cup
Mixed dal( masoor+ channa +urad)- 1/2 cup
Methi seeds- 1 tsp
Salt to taste
1.Take all the ingredients mentioned above, except salt in a bowl.Wash everything very well and soak for 3 or more hours.
2Grind them all to a smooth dosa batter consistency.
3.Ferment the batter as normal dosa batter and make dosas by adding salt and adjusting the water only if required.
4.You can make this dosa instantly too, but I prefer to ferment any batter which has urad dal in it.
5. I have made some paddus too using the same batter, but make sure to use the thick batter.
Very important Tip:
1. As Quinoa ABSORBS LOT of water, while getting soaked, make sure to grind the batter with minimal water.
2. The HEAT of the tawa has to be medium while the dosa gets cooked, because quinoa makes the dosa turn brown quickly, leaving it uncooked if it's on a high flame.
The mixed dal can be any dal which is readily available at home.
Oats can be even replaced with Millets or rice or broken wheat too.
In other words, its a Mix and Match of available ingredients at home, along with Quinoa😊😊