Delicious and crispy Quinoa Dosa, fermented to perfection in an instant pot and made fresh from the scratch. This is a healthy, better-for-you customized version of traditional Indian dosa. Presenting my healthy quinoa dosa recipe.
Quinoa dosa was an invention by a friend who generously served me this with sambar and a tasty, almond chutney. Perfectly crispy, brown and so so good. That’s was my first experience with quinoa dosa. Since then, I have made this dosa a number of times. While she made with unfermented batter, I prefer to ferment it. And, thanks to my instant pot, this dosa batter is nicely fermented every time.
Tips to Make The Perfect Quinoa Dosa Batter:
- Adding brown rice does help to crisp up the dosa.
- If you are rice-free for some reason, then feel free to double the quinoa or replace the rice with lentils.
- Adding fenugreek seeds is a must. It helps to ferment the batter as well.
- It is important to wash quinoa multiple times so that it doesn’t have that typical bitter aftertaste.
Is Quinoa Healthy?
Quinoa is a superfood and an ancient grain with high amount of protein. It is a healthy grain to include in your diet. Learn more about the health benefits of quinoa here.
What Are The Benefits of Quinoa?
Quinoa is a highly nutritious grain, which is also gluten-free, rich in fibers and high in protein. Only a few plant based grains provide all nine essential amino acids, and quinoa is one of those few plant foods that contain a good amount of all nine essential amino acids. A serving of quinoa also provides fiber, magnesium, B and B+ vitamins, vitamin E, minerals and beneficial antioxidants.
What are the ingredients in Quinoa Dosa?
For making quinoa dosa, you will need 1½ Cup Quinoa, ½ Cup brown Rice, ½ cup yellow or green moong dal, ½ Cup Skinless black gram /urad dal, 1 tablespoon Chana dal, 1 tablespoon Fenugreek seeds, 4 tablespoon Cooking Oil or as required, ½ teaspoon Salt or as required, 1 teaspoon cumin seeds. It is important to soak all the ingredients overnight and then grind them to a batter of flowing consistency.
Should I or not ferment quinoa dosa batter?
Fermenting quinoa dosa batter is a personal choice. I always ferment the batter as the fermentation improves the texture of the dosa a lot. However, this batter is ready to use and you can use it to make dosa instantly without fermenting.
How To Make Quinoa Dosa?
Ingredients:
1½ Cup Quinoa, ½ Cup brown Rice, ½ cup yellow or green moong dal, ½ Cup Skinless black gram /urad dal, 1 tablespoon Chana dal, 1 tablespoon Fenugreek seeds, 4 tablespoon Cooking Oil or as required, ½ teaspoon Salt or as required, 1 teaspoon cumin seeds
Instructions for Making Quinoa Dosa:
Quinoa dosa batter:
Wash and soak Quinoa, rice, dal and methi seeds together for at least 4-6 hours. If possible, soak it overnight. After soaking, discard the water and blend the soaked grains in a high-speed blender with ½ to 1 cup of water. Add salt and blend well. The batter should be of flowing consistency.
Ferment:
Transfer the content to a large bowl or to the inner pot of your instant pot. I always use a small pot that fits well to the inner pot of the instant pot. I prefer to mix the batter with a wooden spatula vigorously before fermenting. Let the batter rest inside the instant pot with the yogurt button switched on. Don’t close the lid. Instead, use a glass lid to cover the instant pot. You can also use clear wrap to cover the inner pot. Set the yogurt mode in low for 12-hours or in regular for 8-hours.
Make dosa:
- Heat griddle or a dosa tawa.
- Now use a ladle to pour half a cup of batter and spread evenly by moving the ladle in a circular motion.
- Next, drizzle some cooking oil on the dosa. Let the dosa cook till golden brown.
- Serve this dosa hot and with chutney and sambar.
Notes:
- If the dosas are not crisp enough, add a tablespoon of rice flour mixed with roasted tapioca flour. This helps to make the dosas crispier.
- Always use a 6- or 8-quart instant pot for fermenting the batter. A mini instant pot is not a good choice for batter fermentation.
- Use sea salt for fermenting batter. Regular salt has iodine and it hinders the fermentation process.
📖 Recipe
Quinoa Dosa {Instant Pot}
Equipment
- Instant pot
Ingredients
- 1½ Cup Quinoa
- ½ Cup brown Rice
- ½ cup yellow or green moong dal
- ½ Cup Skinless black gram /urad dal
- ½ teaspoon Salt or as required
- 1 teaspoon cumin seeds
- 1 tablespoon Chana dal
- 1 tablespoon Fenugreek seeds
- 4 tablespoon Cooking Oil as required
Instructions
Make Quinoa Batter
- Wash and soak Quinoa, rice, dal and methi seeds together for at least 4-6 hours.
- If possible, soak it overnight. After soaking, discard the water and blend the soaked grains in a high-speed blender with ½ to 1 cup of water.
- Add salt and blend well. The batter should be of flowing consistency.
Ferment Quinoa Dosa Batter
- Transfer the content to a large bowl or to the inner pot of your instant pot. I always use a small pot that fits well to the inner pot of the instant pot. I prefer to mix the batter with a wooden spatula vigorously before fermenting.
- Let the batter rest inside the instant pot with the yogurt button switched on.
- Don’t close the lid. Instead, use a glass lid to cover the instant pot.
- Set the yogurt mode in low for 12-hours or in regular for 8-hours.
Make Quinoa Dosa
- Heat griddle or a dosa tawa. Now use a ladle to pour half a cup of batter and spread evenly by moving the ladle in a circular motion.
- Now drizzle some cooking oil on the dosa. Let the dosa cook till golden brown.
- Serve this quinoa dosa immediately with chutney and sambar.
Notes
- If the dosas are not crisp enough, add a tablespoon of rice flour mixed with roasted tapioca flour. This helps to make the dosas crispier.
- Always use a 6- or 8-quart instant pot for fermenting the batter. A mini instant pot is not a good choice for batter fermentation.
- Use sea salt for fermenting batter. Regular salt has iodine and it hinders the fermentation process.
Lakshmi
Amazing dosas. So glad to br eating something so healthy that is delicious too. Thanks for the recipe.
Niyati
Can white rice be used instead of brown rice
Sophie
Yes, very much. You can use short grain or long grain white rice.
Shefali
Can same batter used for making quinoa idli?
Sophie
I haven’t tried using the same batter in making quinoa idli. But I guess, you will need to make some changes to the consistency of the batter for good idlis.
Nanditha
My batter is tasking bitter and I hate the smell. It tastes bitter while eating . I added 3 cups quinoa for 1 cup urad dal that’s it. And methi seeds. What is wrong with it ?
Sophie
Some varieties of quinoa have a typical flavor. That’s a lot of quinoa for a cup of urad dal. I highly recommend adding other dal varieties and rice while making the batter(check the recipe). Since your batter is already fermented, add rice flour to half of the quinoa batter and some besan. If possible, add some grated ginger and chilies. It will reduce the bitter flavor and you can use it. Please follow the recipe as mentioned next time.
Nishuji Jain
hi !! i will definitely give it a try. can you tell me which dosa tawa do u use ?
Sophie
I use Prestige dosa tawa. You can easily find it on amazon.
Nupur
Hi,
Thank you for sharing this wonderful recipe. I look forward to using the quinoa and brown rice that I have. Quick question - can chana dal be skipped?
Sophie
Yes, it can be skipped.
Heenal Mehta
How long can the fermented batter be stored?
Malathi Tuers
The taste is amazingly wonderful. But mine did not turn out as the photo you posted. I followed the recipe carefully. But I had trouble on the griddle. I could not spread it into a thin crisp crepe. Any suggestions?
Sophie
Sometimes the tawa/griddle temperature might cause problem. If that’s not the case, maybe the batter wasn’t fermented well. It could be either of these.
Aparna
Hi! I followed your recipe to the T & then let the better ferment in the IP for 8 hours. It seems to have over fermented & had a weird smell... This is my first time with a quinoa batter so not sure how the batter should look/smell/taste.
I let it sit in the fride overnight & it fermented even further. Am not sure if this is usable. What can I do to fix it or avoid this in the future? Thank you!
Sophie
Aparna, you may add some soaked rice sooji or regular sooji and make idlis out of it. It will work usual. Fermenting is science. Sometimes, the temperature makes everything quick. From next time, use the lowest ferment mode in the instant pot and ferment it.
Uma bhatt
Can I fermante batter without ip.