Quinoa Dhal Dosa

This is a Fabulous thin and crispy dosa made without rice. For many of us who are looking to avoid or reduce rice intake for various reasons, this is a great alternative. No fermentation required

Here’s a favorite that we like and is served on our table often.

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Recipe

Ingredients

For this Dosa the ratio is 1:1:1:1

• Organic White Quinoa

• Urad dal

• Channa Dal

• Mung Dhal

• Salt to taste

• Water for grinding

• oil or ghee to drizzle on the dosas

Steps:

• Wash Dals and Quinoa 3 to 4 times and soak for few hours until properly soaked.

• Grind and add the required amount of salt.

• The batter must be not too thin or thick . There is no need to FERMENT and you can prepare Dosa right away, but for a change and a slightly fermented flavor I do ferment sometimes.

• Heat a Non stick Pan (I have used my cast iron too, but they make smaller dosas, so I prefer my Circulon griddle and another one I have for this Dosa and for masala dosas) over medium to medium low heat .

• When it is warm enough grease the Pan and make dosas.

• Pour big spoonful of batter and spread in a circular motion .

• Drizzle Oil or ghee over the edges of the dosa and Brown on both sides. (This turns out pretty well even without any oil or ghee.

• Most of the time I just spread some oil or ghee on my griddle with a wet paper towel, literally like wiping the Tawa)

• Serve it with your favorite chutney.

Notes:

• This Dosa is nice and crispy and I also use this batter for masala dosa. When I do, I soak some Methi seeds along with the dhals and quinoa. equal proportions of dhals and quinoa.

• There are many possibilities and combinations for this Dosa. I sometimes also add toor Dhal to the mix. At other times, I have added mung Dhal with skin, even whole mung.

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