Dosa is one of our favorite family breakfast.It’s a filling and a healthier food for both kids and adults.I always love to have it with Idli chutney powder.Quinoa is very rich in calcium, protein and being a complex carbohydrate makes this food a natural internal cleanser. This makes quinoa part of a good plant based calcium diet for vegans as well as those who are lactose intolerant.Although I have let it ferment, you may make it as soon as you grind too. Finally I made after lots of trial and errors.They turned out real good
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each dosa-3 mins
Depends upon how many you cook
Recipe Type: Breakfast
1. Soak all the ingredients for about 4 hours. Drain the soaked water and grind it together to form a fine paste. Add salt and allow to ferment for 6 to 8 hours.Let it cook until crisp on one side, flip and cook the other side. The procedure is exactly the same as you would follow for regular dosa batter.
2. Make batter using mixi or wet grinder.I add salt per taste while grinding. You can skip salt, if you are watching your salt intake. Ferment this batter for overnight.Add salt before fermenting.
3. Next day make dosa.I noticed that quinoa dosa batter actually fermented a bit faster as compared to the traditional dosa batter.
Make the dosa with low flame to avoid the carbon coated.If you cook for lo
Quinoa dosas seem to brown up quite quickly..