Quinoa Dosai

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Savory Quinoa Crepes


Quinoa Dosai is a delicious fermented crepe made with Quinoa, rice and lentils. This quinoa dosa is a perfect Vegan and Gluten free recipe for breakfast or dinner.

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Recipe Facts:


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South Indian

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Total Time

18 hours 40 m

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– Quinoa I used Bob's red Mill – Raw rice / Pachai Arisi I used sona masoori rice – Idli rice – Urad dal / Ullutham paruppu – Methi seeds  – Salt

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– Wash and soak the quinoa, both the rice, urad dal and methi seeds together in enough water for about 6 hours.  – Grind the ingredients in a wet grinder until very smooth. 

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Steps 1-2

– Transfer the batter to a large container. Add salt needed. – Depending on how warm the place is where you live, it could take anywhere from 8 to 24 hours to ferment.

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Steps 3-4

– Gently mix the batter. – Heat a pan, pour a heaped ladle full of batter in the center of the pan and spread it in circle to form a thin dosa / crepe.

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Steps 5-6

– Pour about a teaspoon of oil around the dosa and flip over to the other side.  – To make crispy dosa, make sure that the heat is in medium and you spread the batter thin.

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Steps 7-8

– I served the Quinoa Dosai with Peanut chutney and dosai milagai podi.

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Step 9


" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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