Quinoa is one of the world’s most popular health foods.
Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.
It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.
It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
Quinoa dosa with lentils is a healthy dosa. These dosas are easy to make immediately after grinding the batter without fermenting.
Missing photo :P ....
Preparation time : 5 hours + 10 mins
Ingredients :
Serves : 8
Ingredients :
Quinoa uncooked : 1 1/2 cup
Urad dal : 1/2 cup
Urad dal : 1/2 cup
Moong dal : 1/2 cup
Toor dal : 1/2 cup
Chana dal : 1/4 cup
Masoor dal : 1/4 cup
Green chilis : 6
Green chilis : 6
Cumin seeds : 1 tsp
Salt : 1 Tbsp
Turmeric powder : 1/8 tsp
Method :
Rinse quinoa several times with water until the water runs clear to take off the natural bitter coating called saponin from quinoa. If you are not rinsing the quinoa thoroughly then the dosa will taste bitter.
Wash all dals together.
Method :
Rinse quinoa several times with water until the water runs clear to take off the natural bitter coating called saponin from quinoa. If you are not rinsing the quinoa thoroughly then the dosa will taste bitter.
Wash all dals together.
Soak quinoa and dals together in water for 5 - 6 hours.
After 5 hours, drain the water from soaked quinoa and lentils. In a blender or grinder add the quinoa and lentils together with green chili and cumin seeds. Add water little by little and grind it to a smooth batter. Add salt and turmeric powder , mix well.
(If you want nice and crispy dosa, you can add half a cup of rice flour to the batter.)
Heat skillet and pour a laddle full of batter and spread it in a circular motion. Drizzle oil on sides of a dosa cover and cook until the bottom side of a dosa becomes crispy. Transfer it to a plate and serve. Repeat the same with a rest of the batter.
Enjoy your dish :)
After 5 hours, drain the water from soaked quinoa and lentils. In a blender or grinder add the quinoa and lentils together with green chili and cumin seeds. Add water little by little and grind it to a smooth batter. Add salt and turmeric powder , mix well.
(If you want nice and crispy dosa, you can add half a cup of rice flour to the batter.)
Heat skillet and pour a laddle full of batter and spread it in a circular motion. Drizzle oil on sides of a dosa cover and cook until the bottom side of a dosa becomes crispy. Transfer it to a plate and serve. Repeat the same with a rest of the batter.
Enjoy your dish :)
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