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