Quinoa Mysore Masala Dosa ~ A to Z Indian Breakfast Dishes
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.
Servings 10 number
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.
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