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Easy instant pot dosa with quinoa

Quinoa Dosa {Instant Pot}

Delicious and crispy Quinoa Dosa, fermented to perfection in an instant pot and made fresh from the scratch. This is a healthy customization of traditional Indian dosa with quinoa and lentils. Presenting my healthy quinoa dosa recipe.
4.58 from 28 votes
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Course: Breakfast
Cuisine: Indian
Keyword: Dosa batter, Dosa batter in IP, Easy instant pot dosa batter', Instant pot dosa, IP quinoa dosa, Quinoa dosa
Prep Time: 10 minutes
Cook Time: 4 minutes
10 hours
Total Time: 10 hours 14 minutes
Servings: 8
Calories: 129kcal
Author: Sophie
Cost: $5

Equipment

  • Instant pot

Ingredients

  • 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.

Nutrition

Serving: 33.3g | Calories: 129kcal | Carbohydrates: 21.8g | Protein: 4.9g | Fat: 0.8g