Quinoa Dosa | Quinoa Oats Dosa Recipe

Ingredients

• 170 gwhite quinoa
• 45 grolled oats (quick oats also work)
• 100 gurad dal
• 45 gchana dal
• 3 cups (710 ml)water, for soaking
• 360 mlwater, for the batter
• 7.5 ml (1½ teaspoons)kosher salt
• 60 mloil or ghee, for the dosas

Instructions

1. 1

   Rinse and soak

   Rinse the quinoa, oats and lentils, then drain them. Cover with 3 cups (710 ml) of water and leave to soak for 4 hours.

2. 2

   Blend the batter

   Drain away the soaking water and put the grains and lentils in a blender. Blend with the 360 ml of batter water until the mixture has the consistency of pancake batter, then stir in the salt.

3. 3

   Rest the mixture

   Leave the batter to rest for 20 minutes to 1 hour, or begin cooking the dosas straight away.

4. 4

   Spread each dosa

   Warm a non-stick griddle over low heat. Pour on about ⅓ cup of batter and use the back of a ladle or a measuring cup to spread it thinly, starting in the centre and moving outwards in a circular motion.

5. 5

   Cook until crisp

   When the underside begins to turn golden brown, spread a little oil or ghee evenly over the dosa. Cook for a couple more minutes to crisp it further; for a softer dosa, lower the heat and remove it sooner.

6. 6

   Fold and serve

   Work a flat spatula under the dosa, starting at the edges, then gently fold it. Serve immediately with coconut chutney and spicy potatoes.

7. 7

   Cool the griddle

   Before cooking the next dosa, lower the heat and wipe the pan with wet paper towels. Alternatively, rub it with the flat side of half an onion to cool the surface slightly and make the next dosa easier to spread thinly.

8. 8

   Cook the remainder

   Repeat with the rest of the batter. Refrigerate any leftover batter for up to 3 days.

What is quinoa dosa?

Dosa is a South Indian savoury pancake, traditionally made from a fermented rice-and-lentil batter and cooked thin on a griddle. This version uses quinoa, oats and lentils, and skips fermentation, while soaking helps soften the ingredients for blending.

The combination gives the dosa a hearty, grain-forward flavour and can be cooked crisp or left softer. It is served here with coconut chutney and spicy potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 10g protein, 36g carbs, 12g fat.

The quinoa, oats and lentils supply most of the carbohydrates, while the lentils also contribute protein. Oil or ghee adds much of the fat; serve the dosas with a generous side of vegetables or chutney to round out the plate.

The grains and lentils

Quinoa and oats: rinse them along with the lentils before soaking to remove surface dust. Rolled oats are specified, though quick oats are also suitable.

Lentils: urad dal and chana dal make up the pulse portion of the batter. Soak all the dry ingredients together for 4 hours so they blend into a smooth mixture.

Getting the batter right

Water: blend the drained ingredients with the stated 360 ml of batter water. Aim for a pourable consistency similar to pancake batter; add the water during blending as needed to reach it.

Resting: the batter can rest for 20 minutes to 1 hour, or be used straight away. Stir in the salt after blending.

Spreading thinly

Low heat: start with the non-stick griddle on low, then pour on about ⅓ cup of batter. Spread from the centre in widening circles with the back of a ladle or a measuring cup.

Between dosas: the method recommends lowering the heat and wiping the griddle with wet paper towels, or rubbing it with half an onion. A slightly cooler surface helps the batter spread evenly.

Crispness and doneness

Golden underside: wait until the bottom begins to turn golden before applying oil or ghee. Cook for a couple more minutes for a crisper result.

Softer dosa: lower the heat and take the dosa off sooner. Use a flat spatula to loosen it from the edges before folding.

Serving the dosas

Serve the dosas as soon as they are cooked, when their texture is at its best. Coconut chutney and spicy potatoes are the accompaniments suggested in the recipe.

The batter makes 10 to 12 dosas for 6 servings, so the number served per person will depend on the size of each dosa.

Recipe notes & tips

• Measure about ⅓ cup of batter for each dosa to keep the portions consistent.
• Spread the batter in circles from the centre towards the edge.
• Wait for the underside to start turning golden before adding oil or ghee.
• For a softer dosa, lower the heat and remove it earlier.
• Cool and wipe the griddle between dosas to make spreading easier.
• Serve the dosas immediately after cooking.

Variations

• Quick oats: use quick oats in place of the rolled oats, as the recipe allows.
• Ghee finish: brush the dosas with ghee instead of oil for a richer finish.
• Crisp version: cook for a couple of extra minutes after adding the oil or ghee.
• Soft version: lower the heat and take the dosa off before it crisps further.
• Chutney pairing: serve with coconut chutney, as suggested in the recipe.

Common mistakes to avoid

• Skipping the soak: the grains and lentils may not blend smoothly; soak them for 4 hours.
• Using too little batter: the dosa may not cover the griddle; start with about ⅓ cup.
• Spreading too quickly: the batter can stay thick; spread from the centre outwards in circles.
• Cooking on a hot griddle: the batter can be harder to spread thinly; lower the heat between dosas.
• Removing too soon: the dosa may not have crisped; wait for the underside to turn golden and cook longer if desired.
• Leaving the batter out: refrigerate leftovers and use them within 3 days.

How to store

Refrigerate leftover batter for up to 3 days. The recipe recommends serving the dosas immediately after cooking; it does not specify storage or reheating instructions for cooked dosas.

Frequently asked questions