Quinoa Mysore Masala Dosa is a no rice savory crepe made with a mix of quinoa and lentils. Quinoa dosa is smeared with a thin layer of red chutney and stuffed with potato masala.
This No Rice Mysore Masala Dosa with Quinoa is similar to the Mysore Masala Dosa. Except in this version we grind quinoa and different dals. Mysore Masala Dosa is typically smeared with a Spicy Red Chutney, stuffed to Potato Masala, and served with different chutneys and sambar.
The last time I made this dosa, I had made different chutneys, this time I just had to do with Coconut Chutney and Sambar. However, this surely makes a delicious breakfast dish and very filling too. Not to mention this being no rice, it is so healthy as well.
I am doing AtoZ Indian Breakfast Dishes. Though Quinoa is not an Indian origin ingredient, Q is a touch alphabet and I had to resort to adaption. We make dosas very often and have more than 101 Dosa Varieties. This collection includes both fermented and instant dosas. So when I was thinking about what to make for Q, I came across this recipe.
Some versions of Dosa require only soaking and no fermentation. When we use flours, we can make the dosas right away.
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Step By Step Pictures for making Potato Masala
Step By Step Pictures for making Quinoa Mysore Masala Dosa
Quinoa is a gluten-free seed that can make a great substitute for rice and other grains. Those these are quantified as a “pseudo-cereal”, it's actually a seed from the grass. There are nearly 120 different varieties defined and are found in different colours, the most common quinoa colors are white, red, and black. I have used the mixed variety quinoa for the dosa today.
Ingredient Used to make this Quinoa Mysore Masala dosa.
When it comes to this Quinoa Dosa, we can make dosas without fermentation. However, we tried fermenting as it makes the batter more flavourful and healthy to digest as the batter becomes light.
Mysore Masala dosa has two different parts included. The spicy red chutney smeared on it and then stuffed with potato masala.
The Potato Masala applied on top is thick and not runny. Spread a layer of potato masala after you apply a layer of red chutney.
We bring the dosa over the masala to cover it. Serve with side dishes of chutney of choice.
Quinoa comes in two varieties, plain and coloured.
Recipe
Quinoa Mysore Masala Dosa ~ A to Z Indian Breakfast Dishes
Ingredients
- 1 cup Quinoa
- 1/2 cup Urad dal
- 2 tbsp Chana Dal
- 1/2 tsp Fenugreek Seeds
- Salt to taste
- Potato Stuffing
- Red Chutney
Instructions
Prep for Dosa Batter
- Wash and soak the quinoa and lentils in separate bowls. Change the water a couple of times and then soak for a minimum of 4 hours.
Grind Dosa Batter
- When you are ready to grind, drain the lentils and quinoa. Grind the lentils first separate till it grounds to a smooth batter. Transfer to a bowl.
- Next, add the quinoa and grind to a smooth paste.
- Now mix all the lentils and quinoa together along with salt till well mixed.
No Ferment Type
- In this version, you don't have to ferment and can proceed to make dosas right away.
- Grease the tawa well with oil and pour a ladleful of batter and proceed as to how we make regular dosas.
Fermentation Method
- Once you transfer to a bowl wide enough to hold batter after it doubles itself, cover it well.
- Let it sit overnight or at least 8 hours.
- When you are ready to make, beat the batter with a ladle.
How to Make Quinoa Mysore Masala Dosa
- Heat the tawa and grease well with oil.
- Take a ladleful of dosa batter, pour over the tawa.
- Starting from the center of the griddle, using a circular motion, spread the dosa batter evenly as possible.
- Reduce the heat and drizzle oil over it.
- When the top gets cooked, flip to the other side, cook for few seconds.
- Now again flip it back.
- Next, apply around 1/2 teaspoon of Red chutney over the dosa.
- Take a spoon of potato masala and spread it over half of the dosa.
- Cover with the masala from the other side of the dosa.
- Serve hot with chutney of choice.
Rajani says
Good choice for Q! The dosa platter looks really delicious Valli, the spread of chutneys and sambar on the side makes it so tempting 🙂