Wednesday, March 28, 2012

Quinoa Dosa - Quinoa Brown Rice and Lentil Crepes

Quinoa is a edible seeds or pseudocereal which is protien rich and has many other good nutritional value for more information check out my post about Quinoa. Quinoa has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. For Information on Quinoa click here.

Time: Cooking time 15 minutes + soaking time 4 hr + fermentation time 8hr(as brown rice and dal takes more time to ferment)
Serve: 8

1 cup Quinoa
1/2 cup brown rice
1/2 cup urad dal (skinless black gram/white lentil)
1/2 tsp fenugreek seeds(optional)
Salt to taste



1. In large colander or bowl, add quinoa, brown rice, urad dal and fenugreek seeds. Wash and drain out water. Fill the bowl with more water, so that the water is about 2 inches above the quinoa and rice mixture. Let quinoa, rice and dal soak for about 6 hours.

2. In grinder or blender, grind soaked quinoa, rice dal mixture to smooth silky paste. Take out in came colander or bowl.

3. Cover colander or bowl loosely, either with a large towel, or a lid. The lid should not be air tight.

4. Let it fement for about 4-8 hrs depending on climate. Ideal dosa idli batter fermentation temperature is around 90f or 32c.

5. Heat a flat nonstick pan on high heat. Sprinkle a few drops of water on the skillet and water sizzles and evaporate quickly that means pan is hot enough to make dosas.

6. Pour a ladle of dosa batter on pan using flat bottom bowl or deep spoon/ladle. 

7. Immediately, starting from the center, spread out the batter while moving the ladle in close concentric swirls.

8. Drizzle a few drops of oil evenly on the Dosa. Cover the dosa with any pan lid. Water in dosa evaporates and drops down on pan and makes it sizzle sound then remove lid and cook until the under side of the Dosa turns golden; you will see the edges slightly curling slightly and releases itself. When you can lift the Dosa off the pan easily with a spatula.

9. Flip it over for more crispy dosa otherwise dosa is ready to eat. For crispy dosa cook on otherside for a minute more.

 Serve hot with any chutney and Sambar.

1.  If you live in a cold climate, keep dosa batter in oven away from light, turn on the pilot light of your oven. (do not turn on your oven!). Dosa batter will ferment for light warmth. Keep for 10 hr or more until batter become frothy, and almost doubled in volume. 
2. Serve hot for more crisp dosa. If you do not care for the crispy ones, the Dosas may be made ahead and stacked and covered. I recommend to serve hot if possible. 

1 comment:

  1. Where is the lentil component in the dosa? Otherwise, posted as is works for this celiac seeking dietary satisfaction. Thank you!