Are you tired of the same old dosa recipe?

Looking for a crispy dosa alternative that doesn't compromise on taste and is easy to prepare for your next dosa trial?

Then look no further! This quinoa dosa recipe is not only delicious, but it also packs in all the nutritious benefits of quinoa.

A plate has three quinoa dosa and a bowl of sambar.

With a good serving of protein and almost zero prep work, this dosa will soon be your go-to recipe for preparing indian dosa.

Quinoa is a main ingredient for many of my everyday recipes, and my kids also happen to enjoy quinoa recipes such as pineapple fried quinoa, quinoa upma, and mushroom quinoa.

This delicious quinoa dosa is a better alternative to a traditional dosa recipe and takes far less time! I hope you will also like this just like I did...

Why I love this recipe

Making this quinoa dosa is easy and doesn't require any fancy ingredients. In fact, you only need four simple ingredients - quinoa, oats, and lentils. It's an instant dosa recipe!
Quinoa is rich in protein, fiber, and essential amino acids, making it a perfect addition to your diet. This recipe is a great way to incorporate quinoa into your diet, especially if you're not used to eating it regularly.
The dosa is crispy and has a slightly nutty flavor from the quinoa.
No need for a fermentation process, and that makes it perfect for busy days.
It's a great option for vegans and vegetarians as it is completely plant-based.
It has simple ingredients that are available anywhere.
It's a great option for a gluten-free diet.

Ingredients

Quinoa: I used regular white quinoa for this recipe, but you can also use any other variety, such as black or red quinoa.
Oats: Rolled oats add a nice texture to the dosa and help bind it together.
Urad dal: This lentil is commonly used in dosa batter as it helps ferment and adds a slightly tangy flavor. (if you desire, you can ferment this dosa batter)
Yellow lentil: This lentil, also known as moong dal, is a great source of plant-based protein and adds a nice creaminess to the batter.
Oil for cooking: Any neutral-flavored oil makes dosas, such as vegetables or canola oil.

See the recipe card for a list of ingredients and quantities plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

A bowl is filled with water and quinoa and lentils.

Soak oats, quinoa, urad dal, and moong dal in water for 4 hours.

Drain the water and grind all the ingredients to a smooth batter in a large bowl.

Add 1 ½ cups of water as needed while grinding, as you want the consistency to be similar to regular dosa batter - neither too thick nor too thin.

Add salt to taste and mix well.

Heat a nonstick griddle or cast iron griddle on medium heat and add a few drops of oil. Pour a ladleful of quinoa dosa batter.

Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.

Cook until golden brown over medium-low heat on one side, then flip and cook for another minute.

Place it on the plate and repeat the process for the remaining batter.

Serve this healthy dosa with coconut chutney and sambar.

Tips

Rinse and drain the quinoa, oats, and lentils before soaking them. This helps remove any residue or impurities.
Ensure your pan is adequately heated to the right temperature before you start. The batter should sizzle as soon as it hits the pan.
For a crispier dosa, add ½ cup of rice flour to the batter.
You can also add some chopped onions and green chilies to the batter for an extra kick of flavor.
Leftover dosa batter can be stored in the refrigerator for up to 3 days, making it a convenient option for busy mornings. Be sure to thaw it to room temperature before using it to prepare dosa.

Variations

Chana dal and toor dal can be used instead of moong dal for a slightly different taste.
For a gluten-free option, use only quinoa and skip the oats.
To make it spicier, add some red chili powder or finely chopped green chilies to the batter.

Serving suggestion

This crispy quinoa dosa pairs well with coconut chutney and sambar, but you can also serve it with any other chutney or dip you choose. It can be enjoyed for breakfast, lunch, or dinner.

Troubleshooting Common Issues (personal experience)

When I tried the first time, it was not easy for me to spread the dosa on the pan, so I added a little water. It came out crispy and delicious. So, if you are having trouble spreading the batter, don't worry; add a little more water or pour it like an uttapam.

If you add too much oil to the dosa tawa, the batter tends to stick and become soggy, so make sure to use a non-stick pan or cast iron tawa.

After pouring 1 to 2 dosas pan will adjust to the temperature, and then it will be easier to spread.

Experimented with the lid on and off. Choose what works best for you. In my case, the lid off worked great.

Remember, making the best dosas involves a bit of trial and error, so don't be disheartened if it doesn't come out perfectly the first time.