Healthy Quinoa Oats Dosa Recipe
Perfect easy weekend breakfast made with quinoa and oats. Enjoy this dosa with a side of coconut chutney and tomato chutney.
Servings: 6
Calories: 236kcal
Equipment
Ingredients
Instructions
- Soak oats, quinoa, urad dal, and moong dal in water for 4 hours.1 cup Quinoa, 1 cup Oats, ½ cup urad dal, ¼ cup moong dal
- Drain the water and grind all the ingredients to a smooth batter in a large bowl.
- Add water as needed while grinding, as you want the consistency to be similar to regular dosa batter - neither too thick nor too thin.1½ cup water
- Add salt to taste and mix well.Salt to taste
- 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.
Notes
- Make sure to 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.
Nutrition
Calories: 236kcal | Carbohydrates: 41g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 208mg | Fiber: 8g | Sugar: 0.3g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg