Quinoa Dosa

Ingredients

Quinoa

1/2 cup

Rice

1 cup

Urad dal

1/4 cup

Fenugreek seeds

1 teaspoon

Salt

1 teaspoon

Water

as needed for soaking and grinding

Oil

for cooking dosas

Instructions

1. Soak the quinoa, rice, urad dal, and fenugreek seeds in water for 8 hours or overnight to soften and hydrate them.
2. Drain the soaked mixture and transfer it to a blender. Add enough water to grind the mixture into a smooth, flowing batter. The consistency should be similar to pancake batter.
3. Add salt to the batter and mix well. Allow it to ferment in a warm place for 8 hours or overnight. Fermentation enhances the flavor and texture of the dosa.
4. Once fermented, stir the batter gently. Heat a dosa pan or non-stick skillet over medium heat until hot.
5. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin, even layer.
6. Drizzle a little oil around the edges of the dosa and cook until the bottom turns golden brown and crisp, about 2-3 minutes.
7. Carefully flip the dosa using a spatula and cook the other side for an additional 1-2 minutes until crispy.
8. Remove the dosa from the pan and serve hot with coconut chutney or sambar.