Wash and soak the quinoa, both the rice, urad dal and methi seeds together in enough water for about 6 hours. Overnight would work as well. Make sure to clean the quinoa well as it has a layer of coating on it that could make it bitter.
Grind the ingredients in a wet grinder until very smooth. You could grind it in blender as well in batches.
Transfer the batter to a large container (that can hold the batter when it doubles). Add salt needed and mix well using your hands. My mother always says that using the hands to mix the batter helps in fermenting the batter.
Depending on how warm the place is where you live, it could take anywhere from 8 to 24 hours to ferment.
Gently mix the batter and then it is ready to make the dosa.
Heat a pan or griddle and when it heats up, pour a heaped ladle full of batter in the center of the pan and spread it in circle to form a thin dosa / crepe.
Pour about a teaspoon of oil around the dosa and once it is golden brown, flip over to the other side. Let it cook on the other side as well and then remove.
To make crispy dosa, make sure that the heat is in medium and you spread the batter thin.
I served the Quinoa Dosai with Peanut chutney and dosai milagai podi.