Protein Rich Quinoa Lentil Dosa
Quinoa Lentil Dosa — crispy, golden, and wholesome, this protein rich dosa is made with quinoa, lentils, methi seeds, and dried red chilies. It’s nourishing, naturally gluten-free, and perfect for breakfast, lunch, or even a light dinner!
Ingredients
- 1 cup quinoa
- 1/4 cup chana dal (yellow split chickpeas lentils)
- 1/4 cup orange masoor dal (orange lentils)
- 1/4 cup whole moong beans
- 1 tsp fenugreek seeds (methi dana)
- 3 dried red chilies
- salt , to taste
- ghee , or oil, as needed
- 1/4 cup water , more as needed
- curry leaf podi , optional (see my recipe)
Instructions
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Wash the quinoa, chana dal, orange masoor dal, whole green moong, methi seeds, and dried red chilies thoroughly 3 to 4 times until the water runs mostly clear.
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Soak everything together in enough water for 4 to 5 hours. Once soaked, discard the soaking water.
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Transfer the soaked quinoa and lentils to a blender. Add fresh water as needed and grind into a smooth batter. The batter should be smooth and pourable, but not too runny.
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Transfer the batter to a large bowl and mix it nicely with your hands for 1 to 2 minutes. This helps with fermentation.
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Cover the bowl and let the batter ferment in a warm spot for 7 to 8 hours or overnight, until it becomes slightly light and bubbly.
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Once fermented, add salt to taste and mix gently. If needed, add a little water to adjust the consistency.
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Heat a nonstick tava on medium-high heat. Once hot, pour a ladleful of batter and spread it into a thin, even circle.
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Drizzle a little ghee or oil around the edges and on top. Sprinkle curry leaf podi . To make curry leaf podi see my recipe here.
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Let the dosa cook on medium flame until the edges turn golden and crisp. Gently scrape from the sides, fold, and remove from the tava.
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Repeat with the remaining batter and serve hot with chutney, sambar, podi, or any sides of your choice.
Recipe Video
Recipe Notes
- From this batter, you can also make idlis and dhoklas.