Quinoa Dosa

Delicious and crispy Quinoa Dosa, fermented to perfection in an instant pot and made fresh from the scratch. This is a healthy, better-for-you customized version of traditional Indian dosa. Presenting my healthy quinoa dosa recipe.

Quinoa dosa was an invention by a friend who generously served me this with sambar and a tasty, almond chutney. Perfectly crispy, brown and so so good. That’s was my first experience with quinoa dosa. Since then, I have made this dosa a number of times. While she made with unfermented batter, I prefer to ferment it. And, thanks to my instant pot, this dosa batter is nicely fermented every time.

Tips to Make The Perfect Quinoa Dosa Batter:

• Adding brown rice does help to crisp up the dosa.
• If you are rice-free for some reason, then feel free to double the quinoa or replace the rice with lentils.
• Adding fenugreek seeds is a must. It helps to ferment the batter as well.
• It is important to wash quinoa multiple times so that it doesn’t have that typical bitter aftertaste. 

Is Quinoa Healthy?

Quinoa is a superfood and an ancient grain with high amount of protein. It is a healthy grain to include in your diet. Learn more about the health benefits of quinoa here.

What Are The Benefits of Quinoa?

Quinoa is a highly nutritious grain, which is also gluten-free, rich in fibers and high in protein. Only a few plant based grains provide all nine essential amino acids, and quinoa is one of those few plant foods that contain a good amount of all nine essential amino acids. A serving of quinoa also provides fiber, magnesium, B and B+ vitamins, vitamin E, minerals and beneficial antioxidants.

What are the ingredients in Quinoa Dosa?

For making quinoa dosa, you will need 1½ Cup Quinoa, ½ Cup brown Rice, ½ cup yellow or green moong dal, ½ Cup Skinless black gram /urad dal, 1 tablespoon Chana dal, 1 tablespoon Fenugreek seeds, 4 tablespoon Cooking Oil or as required, ½ teaspoon Salt or as required, 1 teaspoon cumin seeds. It is important to soak all the ingredients overnight and then grind them to a batter of flowing consistency.

Should I or not ferment quinoa dosa batter?

Fermenting quinoa dosa batter is a personal choice. I always ferment the batter as the fermentation improves the texture of the dosa a lot. However, this batter is ready to use and you can use it to make dosa instantly without fermenting.

How To Make Quinoa Dosa?

Ingredients:

1½ Cup Quinoa, ½ Cup brown Rice, ½ cup yellow or green moong dal, ½ Cup Skinless black gram /urad dal, 1 tablespoon Chana dal, 1 tablespoon Fenugreek seeds, 4 tablespoon Cooking Oil or as required, ½ teaspoon Salt or as required, 1 teaspoon cumin seeds

Instructions for Making Quinoa Dosa:

Quinoa dosa batter:

Wash and soak Quinoa, rice, dal and methi seeds together for at least 4-6 hours. If possible, soak it overnight. After soaking, discard the water and blend the soaked grains in a high-speed blender with ½ to 1 cup of water. Add salt and blend well. The batter should be of flowing consistency. 

Ferment:

Transfer the content to a large bowl or to the inner pot of your instant pot. I always use a small pot that fits well to the inner pot of the instant pot. I prefer to mix the batter with a wooden spatula vigorously before fermenting. Let the batter rest inside the instant pot with the yogurt button switched on. Don’t close the lid. Instead, use a glass lid to cover the instant pot. You can also use clear wrap to cover the inner pot. Set the yogurt mode in low for 12-hours or in regular for 8-hours.

Make dosa: 

• Heat griddle or a dosa tawa.
• Now use a ladle to pour half a cup of batter and spread evenly by moving the ladle in a circular motion.
• Next, drizzle some cooking oil on the dosa. Let the dosa cook till golden brown. 
• Serve this dosa hot and with chutney and sambar. 

Notes:

• If the dosas are not crisp enough, add a tablespoon of rice flour mixed with roasted tapioca flour. This helps to make the dosas crispier.
• Always use a 6- or 8-quart instant pot for fermenting the batter. A mini instant pot is not a good choice for batter fermentation.
• Use sea salt for fermenting batter. Regular salt has iodine and it hinders the fermentation process.

📖 Recipe

Quinoa Dosa {Instant Pot}

Delicious and crispy Quinoa Dosa, fermented to perfection in an instant pot and made fresh from the scratch. This is a healthy customization of traditional Indian dosa with quinoa and lentils. Presenting my healthy quinoa dosa recipe.

4.58 from 28 votes

Print Pin Rate

Course: Breakfast

Cuisine: Indian

Keyword: Dosa batter, Dosa batter in IP, Easy instant pot dosa batter', Instant pot dosa, IP quinoa dosa, Quinoa dosa

Prep Time: 10 minutes minutes

Cook Time: 4 minutes minutes

10 hours hours

Total Time: 10 hours hours 14 minutes minutes

Servings: 8

Calories: 129kcal

Author: Sophie

Cost: $5

Equipment

• Instant pot

Ingredients

• 1½ Cup Quinoa
• ½ Cup brown Rice
• ½ cup yellow or green moong dal
• ½ Cup Skinless black gram /urad dal
• ½ teaspoon Salt or as required
• 1 teaspoon cumin seeds
• 1 tablespoon Chana dal
• 1 tablespoon Fenugreek seeds
• 4 tablespoon Cooking Oil as required

Instructions

Make Quinoa Batter

• Wash and soak Quinoa, rice, dal and methi seeds together for at least 4-6 hours.
• If possible, soak it overnight. After soaking, discard the water and blend the soaked grains in a high-speed blender with ½ to 1 cup of water.
• Add salt and blend well. The batter should be of flowing consistency.

Ferment Quinoa Dosa Batter

• Transfer the content to a large bowl or to the inner pot of your instant pot. I always use a small pot that fits well to the inner pot of the instant pot. I prefer to mix the batter with a wooden spatula vigorously before fermenting.
• Let the batter rest inside the instant pot with the yogurt button switched on.
• Don’t close the lid. Instead, use a glass lid to cover the instant pot.
• Set the yogurt mode in low for 12-hours or in regular for 8-hours.

Make Quinoa Dosa

• Heat griddle or a dosa tawa. Now use a ladle to pour half a cup of batter and spread evenly by moving the ladle in a circular motion.
• Now drizzle some cooking oil on the dosa. Let the dosa cook till golden brown.
• Serve this quinoa dosa immediately with chutney and sambar.

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Notes

• If the dosas are not crisp enough, add a tablespoon of rice flour mixed with roasted tapioca flour. This helps to make the dosas crispier.
• Always use a 6- or 8-quart instant pot for fermenting the batter. A mini instant pot is not a good choice for batter fermentation.
• Use sea salt for fermenting batter. Regular salt has iodine and it hinders the fermentation process.

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Nutrition

Serving: 33.3g | Calories: 129kcal | Carbohydrates: 21.8g | Protein: 4.9g | Fat: 0.8g

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Here is one more dosa recipe!

Vegan Tofu Dosa