Quinoa Dosa Recipe by Unnati Bhavsar
Cooking Instructions 22 mins 1 Wash the quinoa thoroughly under running water. Soak the quinoa in water for about 30 minutes to 1 hour. This helps in softening the quinoa and makes blending easier. 2 Drain the soaked quinoa and add it to a blender along with the diced bottle gourd (lauki). Add 1/2 cup water to the blender. 3 Blend everything into a smooth batter. If the batter is too thick, add 1/4 cup water to adjust the consistency. 4 Once the batter is smooth, add salt to taste. You can adjust the amount based on your preference. You can allow the batter to ferment for a few hours if you have time. Fermentation gives the dosa a slightly tangy flavor. However, if you’re in a hurry, you can skip this step and cook the dosas immediately. 5 In a pan, heat 2 tablespoons of oil on medium heat. Once the oil is hot, add 1/2 teaspoon of cumin seeds. Let them sizzle for a few seconds. Add the finely chopped green chilies and curry leaves to the pan. Stir well and cook for another 30 seconds. 6 Next, add the 1 teaspoon of sesame seeds and sauté for another minute, allowing the seeds to slightly toast and release their aroma. 7 Add the boiled and diced potatoes to the pan. Mix everything well so that the potatoes are coated with the oil and spices. Stir the mixture gently to avoid mashing the potatoes. Cook for 2-3 minutes, allowing the potatoes to absorb the flavors. 8 Add sendha (fasting) salt to taste. Adjust the amount based on your preference. Turn off the heat and add the 2 tablespoons of chopped coriander leaves. Stir to combine. 9 Allow the stuffing to cool for a few minutes before using it to fill your dosas. 10 Heat a non-stick tawa or griddle on medium heat. Once hot, lightly grease it with a few drops of oil. Pour a ladleful of the batter onto the tawa and spread it into a thin circle, just like making regular dosas. 11 Drizzle a little oil around the edges of the dosa. Cook the dosa for about 2-3 minutes, or until the edges turn golden brown and crisp. 12 Serve hot with your favorite chutneys or sambar. 1 Wash the quinoa thoroughly under running water. Soak the quinoa in water for about 30 minutes to 1 hour. This helps in softening the quinoa and makes blending easier. 1 Wash the quinoa thoroughly under running water. Soak the quinoa in water for about 30 minutes to 1 hour. This helps in softening the quinoa and makes blending easier. 2 Drain the soaked quinoa and add it to a blender along with the diced bottle gourd (lauki). Add 1/2 cup water to the blender. 2 Drain the soaked quinoa and add it to a blender along with the diced bottle gourd (lauki). Add 1/2 cup water to the blender. 3 Blend everything into a smooth batter. If the batter is too thick, add 1/4 cup water to adjust the consistency. 3 Blend everything into a smooth batter. If the batter is too thick, add 1/4 cup water to adjust the consistency. 4 Once the batter is smooth, add salt to taste. You can adjust the amount based on your preference. You can allow the batter to ferment for a few hours if you have time. Fermentation gives the dosa a slightly tangy flavor. However, if you’re in a hurry, you can skip this step and cook the dosas immediately. 4 Once the batter is smooth, add salt to taste. You can adjust the amount based on your preference. You can allow the batter to ferment for a few hours if you have time. Fermentation gives the dosa a slightly tangy flavor. However, if you’re in a hurry, you can skip this step and cook the dosas immediately. 5 In a pan, heat 2 tablespoons of oil on medium heat. Once the oil is hot, add 1/2 teaspoon of cumin seeds. Let them sizzle for a few seconds. Add the finely chopped green chilies and curry leaves to the pan. Stir well and cook for another 30 seconds. 5 In a pan, heat 2 tablespoons of oil on medium heat. Once the oil is hot, add 1/2 teaspoon of cumin seeds. Let them sizzle for a few seconds. Add the finely chopped green chilies and curry leaves to the pan. Stir well and cook for another 30 seconds. 6 Next, add the 1 teaspoon of sesame seeds and sauté for another minute, allowing the seeds to slightly toast and release their aroma. 6 Next, add the 1 teaspoon of sesame seeds and sauté for another minute, allowing the seeds to slightly toast and release their aroma. 7 Add the boiled and diced potatoes to the pan. Mix everything well so that the potatoes are coated with the oil and spices. Stir the mixture gently to avoid mashing the potatoes. Cook for 2-3 minutes, allowing the potatoes to absorb the flavors. 7 Add the boiled and diced potatoes to the pan. Mix everything well so that the potatoes are coated with the oil and spices. Stir the mixture gently to avoid mashing the potatoes. Cook for 2-3 minutes, allowing the potatoes to absorb the flavors. 8 Add sendha (fasting) salt to taste. Adjust the amount based on your preference. Turn off the heat and add the 2 tablespoons of chopped coriander leaves. Stir to combine. 8 Add sendha (fasting) salt to taste. Adjust the amount based on your preference. Turn off the heat and add the 2 tablespoons of chopped coriander leaves. Stir to combine. 9 Allow the stuffing to cool for a few minutes before using it to fill your dosas. 9 Allow the stuffing to cool for a few minutes before using it to fill your dosas. 10 Heat a non-stick tawa or griddle on medium heat. Once hot, lightly grease it with a few drops of oil. Pour a ladleful of the batter onto the tawa and spread it into a thin circle, just like making regular dosas. 10 Heat a non-stick tawa or griddle on medium heat. Once hot, lightly grease it with a few drops of oil. Pour a ladleful of the batter onto the tawa and spread it into a thin circle, just like making regular dosas. 11 Drizzle a little oil around the edges of the dosa. Cook the dosa for about 2-3 minutes, or until the edges turn golden brown and crisp. 11 Drizzle a little oil around the edges of the dosa. Cook the dosa for about 2-3 minutes, or until the edges turn golden brown and crisp. 12 Serve hot with your favorite chutneys or sambar. 12 Serve hot with your favorite chutneys or sambar. 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