QUINOA OATS DOSA

Ingredients

• 170 g (1 cup)quinoa
• 40 g (1/2 cup)rolled oats
• 100 g (1/2 cup)urad dal
• 50 g (1/4 cup)chana dal
• 45 g (1/4 cup)rice
• 1/2 tspfenugreek seeds
• 1.2 litres (5 cups), plus extra as neededwater
• to tastesalt
• 1 tsp per dosaoil

Instructions

1. 1

   Wash the grains

   Put the quinoa, chana dal, urad dal and rice in a bowl. Rinse thoroughly, changing the water until it runs clear.

2. 2

   Soak the mixture

   Add 1.2 litres (5 cups) of water, the fenugreek seeds and the rolled oats to the bowl. Leave to soak for 5 hours, or overnight.

3. 3

   Reserve the water

   Drain the soaked mixture, keeping the soaking water to use while grinding.

4. 4

   Blend the batter

   Put the soaked quinoa, lentils, rice and oats in a blender and blend to a fine paste. Add salt and the reserved water gradually, about 1 tablespoon at a time, grinding until the batter is smooth.

5. 5

   Choose when to cook

   Transfer the batter to a container. Cook it straight away, or cover and leave it to ferment for 5–6 hours or overnight. The batter can also be refrigerated for later use.

6. 6

   Heat the griddle

   Set a cast-iron griddle, tawa or dosa pan over medium heat. Pour on a ladleful of batter and spread it thinly in circles from the centre outwards using the back of the ladle.

7. 7

   Crisp the dosa

   When the dosa starts turning golden brown, spread 1 teaspoon of oil over it. Cook for a couple more minutes until crisp, then slide a spatula underneath and fold it in half. For a softer dosa, lower the heat and remove it once cooked through.

8. 8

   Cook the next dosa

   Before making another dosa, lightly oil the griddle using an onion or a paper towel.

9. 9

   Serve while hot

   Serve the quinoa oats dosa hot with chutney and condiments of your choice.

What is quinoa oats dosa?

Dosa is a South Indian savoury pancake traditionally made from a batter of rice and lentils. This version adds quinoa and rolled oats, and can be cooked without fermenting the batter.

The rice and lentils give the batter its familiar dosa character, while quinoa and oats make this a hearty variation. Soaking softens the ingredients so they blend into a smooth batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 173 calories, 8g protein, 31g carbs, 3g fat.

The quinoa, rice, oats and lentils provide most of the carbohydrates, while the lentils also contribute protein. Oil used for cooking supplies most of the added fat. Serve a dosa with chutney and a generous portion of vegetables or sambar to make a more balanced plate.

The grain and lentil mix

Quinoa and oats: these bring a distinct, hearty flavour to the batter. Keep the rolled oats in the soaking mixture so they soften before blending.

Lentils and rice: urad dal and chana dal provide the lentil base, while rice helps the dosa cook with a crisp finish. Rinsing the quinoa, rice and dals until the water runs clear is a useful first step.

Soaking and blending

Soak time: allow at least 5 hours for the quinoa, dals, rice, oats and fenugreek seeds to soften; an overnight soak also works. The recipe uses the soaking water to help blend the batter.

Batter texture: blend the soaked mixture to a fine paste, then add reserved water a tablespoon at a time. Stop when the batter is smooth and can be spread across the pan.

To ferment or not

For a quick dosa, use the batter after blending. If you prefer a fermented batter, cover it and leave it for 5–6 hours or overnight.

You can also refrigerate the batter and cook it later. If it has been chilled, stir it before using and add a little water if it seems too thick to spread.

Spreading a thin dosa

Heat the tawa over medium heat, then pour a ladleful of batter into the centre. Use the back of the ladle to spread it in an even spiral, working from the centre towards the edge.

A thin, even layer cooks more consistently than a thick one. If the batter is difficult to spread, adjust its consistency gradually with a little reserved water.

Crisp edges and doneness

Golden colour: wait until the dosa starts turning golden before spreading on the oil. Give it a couple more minutes to crisp before folding.

Softer finish: lower the heat and take the dosa off once it is cooked through, rather than waiting for it to become crisp. Lightly oil the pan again between dosas.

How to serve it

Serve the dosa hot with chutney and other condiments you enjoy. It also works as part of a larger meal alongside a vegetable curry or sambar.

Cook the dosas just before serving for the best contrast between a crisp surface and a tender centre.

Recipe notes & tips

• Rinse the quinoa, rice and dals well before soaking.
• Keep the soaking water so you can use it to thin the batter as you blend.
• Add water a tablespoon at a time to avoid making the batter too thin.
• Spread each ladleful from the centre outwards for an even dosa.
• Lightly oil the tawa between dosas to help them release cleanly.
• For softer dosas, lower the heat and take them off as soon as they are cooked through.

Variations

• Fermented batter: cover the blended batter and leave it for 5–6 hours or overnight before cooking.
• Softer dosa: cook over lower heat and remove it once cooked through rather than crisp.
• More spice: blend a little chilli or ginger into the batter to suit your taste.
• Chutney pairing: serve with coconut or tomato chutney for a contrasting accompaniment.
• Meal pairing: serve alongside sambar or a vegetable curry for a more substantial meal.

Common mistakes to avoid

• Skipping the soak: the grains and dals may not blend smoothly; soak them for 5 hours or overnight.
• Adding too much water: the batter can become hard to spread evenly; add reserved water a tablespoon at a time.
• Leaving the batter too thick: it may not spread into a thin dosa; loosen it gradually with water.
• Spreading from the edge: the dosa can turn uneven; start in the centre and move outwards in circles.
• Cooking at high heat: the dosa may brown before it cooks through; use medium heat, or lower it for a softer finish.
• Skipping oil between dosas: the next dosa may stick; lightly oil the pan before spreading more batter.

How to store

Refrigerate unused batter in a covered container and use it later; stir before cooking. Cooked dosas are best eaten hot, but can be refrigerated for up to 2 days and reheated in a dry pan until warmed through.

Frequently asked questions