Quinoa Dosa

 

RECIPE

Serves: 4 persons

Prep time: 6 hours

Cook time: 20 minutes

Tools: Mixer Grinder, Dosa tawa, dosa spatula, Sieve, 

INGREDIENTS 

For dosa 

Quinoa 2 cups 

Salt 2 tsp

Oil 4 tsp

Ginger 1/2 inch piece

Green chillies 2-3

Curd 3/4 cup

Water as required

For chutney

Dessicated coconut 1/4 cup

Dalia 2 tbsp

Salt 1/2 tsp

Green chillies 2-3 nos.

Garlic pod 1 piece

Oil 1 tbsp

Mustard seeds 1/2 tsp

Hing 1 pinch

METHOD 

Wash and rinse Quinoa grains for 3 times. Soak for 6 hours or overnight.

Wash the ginger and peel it. Chop roughly ginger and chilli.

Drain the soaked Quinoa using a sieve.

Add the drained quinoa, salt, ginger, chillies and curd mixer jar. Grind to make a fine thick paste.

Add water only if needed. 

Batter is ready to make dosas.

Heat a dosa tawa, pour 1 big spoon full of batter and spread it in circle.

Drizzle a tsp of oil and roast for 1 minute.

Flip the dosa and let it cook on the other sides as well.

For chutney grind, soak coconut in hot water for 5 minutes. Strain the coconut.

Add soaked dessicated coconut, green chillies, dalia, salt and garlic pod. Make a fine paste. Transfer to a bowl.

Prepare tempering by adding mustard seeds to hot oil, then add pinch of hing. Add tempering to the chutney bowl.

Serve hot with chutney.