- Rinse the dals and quinoa and place in a bowl with fenugreek seeds, and enough water. Set aside to soak at least three hours. Drain and place the quinoa and lentils in a blender with enough water to keep the blades moving. Blend into a nice batter. To ferment the batter, cover the bowl with a lid and place in a warm spot in your kitchen, or in a cold oven with the light turned on, overnight. Stir in salt to taste at this point. To make the dosas, Heat the griddle Using a ladle with a rounded bottom, place about ⅓rd cup of the dosa batter in the center of the griddle. Using the bottom of the ladle, start spreading the batter into a round, moving outward from the center in a spiral motion. Sprinkle a few drops of oil around the edges of the crepe. This helps the edge brown and become all crispy, and it helps release the dosa crepe.flip it over and cook another 30 seconds. Serve hot.
Quinoa dosa
#myrecipe
By Chandana Guptha
Mar, 22nd
519
Servings
2 persons
Cook Time
25 minutes
Ingredients
4
- 6
Ingredients
- Quinoa
- Urad dal
- Toor dal
- Chana dal
- Fenugreek
- Salt
