DIETITIAN GEETU
RAMAYANA’S DIET CLINIC
*116* Quinoa dosa
Ingredients:-
1 cup white or ivory quinoa½ cup rolled oats or quick oats½ cup urad dal (split skinless black gram)¼ cup chana dal (split Bengal gram)½ tsp fenugreek seeds (methi)1 inch ginger and 1 green chili (optional, for flavor)1½ tsp salt (or to taste)Water for soaking and blending Oil or ghee for cooking
Rinse and Soak: Wash the quinoa thoroughly in multiple changes of water until the water runs clear to remove any bitter coating. Rinse the urad dal, chana dal, and fenugreek seeds. Combine everything in a bowl, add 3 cups of water, and soak for 4 hours
Blend the Batter: Drain the water completely from the soaked mixture. Transfer the ingredients to a blender along with ginger, green chili, salt, and about 1½ to 2 cups of cold water. Blend until completely smooth and free-flowing, like pancake or classic dosa batter.
Rest the Batter: Let the batter rest on the counter for 1 hour to help develop a light texture (you can also cook immediately if short on time). You can find more details or variations from the.
Cook the Dosa: Heat a non-stick or cast-iron griddle (tawa) on low-medium heat. Pour a ladleful of batter in the center and spread it outward in a circular motion to make a thin crepe. Drizzle a little oil or ghee around the edges.
