vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Quinoa Dosa

Sooji Vadiyalu

Sooji Vadiyalu

Rava vadiyalu or Sooji ke papad are very easy to make at home during summer season. Rawa ...

NAVRATAN KORMA IN MAHARASHTRIAN STYLE

Navratan Korma In Maharashtrian Style

Navratan Korma is a popular restaurant dish, a delicious combination of several vegetable...

MATAR KACHORI

Matar Kachori

Matar kachori is an Indian street food, the best among Indian veg snacks recipes. Matar k...

GINGER RASAM

Ginger Rasam

This Ginger rasam is one such variety, which is used for sore throat, cold or fever. This...

GREEN CHILLI CURRY

Green Chilli Curry

This is a famous dish in Rajasthan and it is very spicy curry....

STUFFED EGGPLANT BRINJAL BONDA

Stuffed Eggplant Brinjal Bonda

Eggplant bajji with stuffing inside the bajjis makes it even tastier. Brinjal Bonda (Bri...

Quinoa Dosa Recipe, How To Make Quinoa Dosa Recipe

A south Indian dosai made with rice, urad dal and quinoa. Adding of quinoa made the dosa very soft and more fibrous. It is so tasty, healthy, little sweet and soft.

A dosa is usually a thin, spicy, crunchy crêpe-like food made from fermented rice, extremely popular in restaurants in South India. It is usually offered plain with sambar and chutneys which include coconut chutney or any other curry or gravy. When served with potato folded inside, it's called masala dosa. For making omelette dosa, just pour beaten egg on the dosa before it's turned over.

Dosa is also popularly known as dhosha, d... Read More..

About Recipe

How to make Quinoa Dosa

(4 ratings)
7 reviews so far
Prep time
5 mins
Cook time
3 mins
Total time
8 mins
Quinoa Dosa
Author : Vahchef
Main Ingredient : Urad dal
Servings : 2 persons
Published date : December 03, 2018


Ingredients used in Quinoa Dosa
• Urad dal - 1 cup.
• Quinoa - 1 cup.
• Rice - 2 cup.
• Salt - to taste.
• Oil - 1-2 teaspoons.
Method:
  • Soak urad dal, quinoa, rice in water for 4-5 hours.
  • Transfer to the blender to make dosa batter and ferment it overnight.To this batter add salt and mix nicely.
  • Heat dosa pan, pour batter and spread into round dosa and cook it with little oil.

Now quinoa dosa is ready to serve.






Cooking with images





Articles


A dosa is usually a thin, spicy, crunchy crêpe-like food made from fermented rice, extremely popular in restaurants in South India. It is usually offered plain with sambar and chutneys which include coconut chutney or any other curry or gravy. When served with potato folded inside, it's called masala dosa. For making omelette dosa, just pour beaten egg on the dosa before it's turned over.

Dosa is also popularly known as dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi in various regions as per their language. In different countries it is spelled in different manners; for example, in Malaysia and Singapore it is spelled thosai, because of the different way in which Tamil is transliterated in South-East Asia.

 

 

How to make dosa:

 

Dosa is a type of pancake made out of a fermented   batter. Its main components are rice and urad beans.

 

Preparing the Dosa Batter:   Wash the rice and urad dal individually first.  Soak the parboiled rice/ regular rice or poha in the bowl or pan.  In another bowl soak the urad dal and methi in sufficient water Grind the urad dal with methi into a fine and fluffy batter.  Grind the rice or poha into a smooth batter.  Mix both rice and urad dal batter and add salt.  Cover and allow the batter ferment for 8-9 hours.

 

Kinds of dosa:

 

The standard as well as simple kind of dosa, Plain dosa is prepared by combining rice, dhal and dana methi. It's not at all peppery, but tasty. It's commonly rolled in a cone form and accompanied with side dishes. Though basic, the flavor of plain dosa is so yummy and priceless that it must be very difficult to stop at one.

 

Masala dosa is actually a totally addictive and the most frequent among the South Indian breakfast recipes. Dosa is sprinkled with a blend of podi (powder made from dry spices) and ghee or butter. The mixture is spread everywhere over the dosa and offered with potato masala. Plus, it's appreciated with sambar and a colorful variety of chutneys.

 

Set dosa is probably the well-known kinds of dosa from Karnataka. This spongy, soft and thick dosa is generally served in a collection of 3, together with yummy saagu (vegetable curry) and chutney. It’s among the balanced and stomach filling meals that can be eaten in the morning, lunch time or snacks time.

 

Onion dosa is actually a staple food of South India. The delicious and juicy onions offer a lovely touch, while the green chilies added onto the batter gives a powerful and spicy flavor to your recipe.

 

Paper dosa is certainly a thin (paper thin) and super-crunchy kind of dosa that is well prepared without the masala filling. It's the lengthiest form of dosa which can serve more than one. The most popular breakfast recipes in restaurants, paper dosa is usually enjoyed plain with sambar or filled with spiced potato curry.

 

Nutrients in Dosa:

 Dosa has lots of carbohydrates and has no added sugars or unhealthy fats. Because it is key ingredients are rice and urad dal, it is additionally an excellent source of proteins.  The fermentation procedure boosts the vitamin B and vitamin C content.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Crafts And More Posted on Tue Jan 19 2016

Excellent recipe ??

Reply 0 - Replies
profile image

Springlvnv Posted on Wed Jan 20 2016

Can you freeze the batter??

Reply 0 - Replies
profile image

Bangalore Hub Posted on Wed Jan 20 2016

thank to very much for sharing quinoa recepie. I tried this receipe it tastes very good. also I added grated almond nuts and Corriender leaves as toppings it was tasty too?

Reply 0 - Replies
profile image

Bangalore Hub Posted on Wed Jan 20 2016

pls share some salad using quinoa. thanks in advance.?

Reply 0 - Replies
profile image

Srinivas I Posted on Tue Mar 08 2016

Very Healthy?

Reply 0 - Replies
profile image

Sunita Mahtani Posted on Wed Mar 23 2016

Can I skip the rice in this batter.?

Reply 0 - Replies
profile image

guddan pushpa Posted on Thu Apr 07 2016

mam..kya Quinoa or jowar (sorghum) same chiz hai??

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter