Vegan, gluten-free, and just so delicious Quinoa Dosa!
This recipe is a healthy alternative to regular Dosa made with Quinoa, Oats, and different types of Lentils. It is a Perfect, Crispy, and Healthy Dosa recipe for all those who do not have much time for fermenting the batter.
This is my go-to recipe when I am craving South Indian food. I am very glad to share with you all this unique and creative Quinoa Dosa recipe. 🙂
Jump to:
Before talking about the recipe, let’s briefly understand Quinoa.
What is Quinoa?
Quinoa Pronounced as Keen-wah. It is a staple food for the people of Columbia.
It is considered to be Superfood because of its high protein content, high in iron, magnesium, high in fiber, much higher than most grains.
Quinoa is gluten-free and perfect for people with gluten intolerance.
It has a low Glycemic Index, which helps in controlling blood sugar.
Quinoa is versatile and can absorb any flavor when cooked.
We love quinoa and try to incorporate it in many different ways like in pulao, Salad, Khichdi, Idli, Dhokla, Chili, and many other recipes.
We also love making Instant Oats Dosa with quinoa and our today’s recipe is all about that. 🙂
Quinoa Dosa
Everyone in our family loves South Indian food.
Dosa with sambar and chutney is an all-time favorite comfort meal for our family. They are healthy, gluten-free, and just so delicious.
Traditional dosa batter is made with rice and urad dal and has to be fermented for 10 hours, which means you have to start preparation at least a day in advance.
Plus the problem is, in winter this process can take even longer to ferment the batter.
So, I tried this newer Instant version to convert regular Dosa into much healthier Quinoa lentil Dosa and got a very good success, everyone in my family loves this equally as the regular Dosa.
Why you will make this recipe?
- This instant version of dosa is quick, simple, and turnes out super crispy.
- Its not just healthy, gluten-free, and crispy but is easy to make immediately after grinding the batter without fermenting. (Yayyy..)
- It makes a hearty meal and is perfect for busy lifestyles.
- This Indian Quinoa Dosa recipe is perfect for Breakfast. But you can enjoy it any time of the day, for lunch or dinner.
- The batter can be stored fro couple of days in the fridge and couple of months in freezer. How cool is that!
Ingredients required
Here are the ingredients I have used for this quinoa dosa:
- Quinoa – I used white quinoa, however you can use another variety of quinoa as well. The dosa color will be different depending on the quinoa you use.
- Rolled oats – to give a texture and body to dosa. You can use any variety of oats, Instant oats, old-fashioned or steel-cut. You can make this quinoa dosa without oats too.
- Lentils – I have used 3 types of lentils Urad dal, chana dal, and masoor dal. These lentils give the right amount of crunch to the dosa and add many health benefits to this dish. You can skip one of the dal or replace it with the same amount of other available dal. You can also use other lentils like toor dal or split moong dal to the batter.
- Methi Seeds – I also add methi seeds in this instant dosa recipe, which also adds crispiness.
- Aromatics and spices – On top of the above ingredients, I have added green chili, ginger, curry leaves, and salt in making the batter. All these ingredients give a nice taste and aroma. Skip green chili if making for little kids.
- Ghee or oil – To cook the dosa you will need a little bit of ghee or oil (for vegan).
Step by step process
Wash quinoa 3 to 4 times with water very well. Drain all the water and keep it aside. (image 1 and 2)
Now take all the lentils and methi seeds in a bowl and wash them 2 to 3 times with water. (image 3 to 7)
Tips – 1. Make sure to wash quinoa very well to get rid of excess bitterness. 2. You can wash quinoa and lentils together too.
Take a big bowl, add washed quinoa, lentils, oats, and 3 cups of water. (image 8 and 9)
Cover the bowl and let them soak for about 4 hours or overnight. (Image 10)
Drain all the water from soaked quinoa, oats and lentil. (image 11 and 12)
Take all the soaked ingredients along with green chili, ginger, curry leaves, and salt into a blender. (image 13 and 14)
Grind it very well using little cold water at a time (You will need around 2 cups of water). Make it into normal dosa batter consistency. (image 15 and 16)
Tip – If you want paper thin dosa, add 1 more cup of cold water. The consistency of the batter should not be too thick or runny, it should be free-flowing without any lumps.
Let it rest for 1 hour. However, if you have less time, it is okay to use the batter right away. I have tried it and it works perfectly fine!
Heat a well-seasoned cast-iron pan or nonstick griddle on medium heat. (image 17)
Once the pan is heated, pour one big ladle full of batter at the center and immediately start spreading it in a circular motion into a thin dosa. (image 18)
Tip – You can go clockwise or anti-clockwise and try to spread it as thin as possible.
Apply oil or ghee all over the dosa.
Tip – You can sprinkle some cheese or garlic chutney or any topping which you like at this time.
Cook it until golden brown from the bottom. (image 19)
Using a flat spatula start removing the dosa from the outer edges, then gently fold the dosa. (image 20)
Serve immediately Coconut chutney or Onion chutney and sambar. Make all the dosa similar way.
Notes, pro-tips, and Quick FAQs
- Make sure to wash quinoa at least 3 to 4 times to get rid of an excess bitter taste.
- Be careful while adding water as too much water can make the batter watery.
- Use fridge cold water while grinding the batter.
- The consistency of the batter should not be too thick or too thin. Pouring and can easily spread.
- Well, a seasoned cast iron pan is best for making dosa but you can also use a non-stick pan.
- The cast-iron pan MUST BE well-seasoned, if not you will end up with sticky dosa.
- The temperature of the stove should be on low heat when you are pouring and spreading the batter. Once you are done spreading the batter, increase the heat to medium and cook the dosa until the dosa starts to turn golden from the bottom.
- Between each dosa, always smear the oil onto the pan using a paper towel. This will season the pan perfectly and it will keep the girdle ready for a perfect dosa.
- You can use the half-cut onion to spread the oil to season the tawa. It also cools down the tawa.
- Typically, you only need to cook the dosa on one side, but if you spread the dosa thick, then flip it over like chilla to cook the other side.
- Always drizzle oil or ghee around the edges of the dosa as well as at the center to get the perfect color all over.
Dosa is best served with a sambar or rasam and coconut chutney, onion chutney, or mint chutney,
Yes, you can ferment the quinoa dosa batter. Follow the fermentation process in my Idli-dosa batter recipe.
1. You can also use this batter to make uttapam. Just add finely chopped onions, tomatoes, bell peppers, and cilantro, to the batter and make the Uttapam (savory protein-packed pancakes).
2. You can also ferment the batter for 8 to 10 hours and make idli and dhokla with the fermented batter. Read my quinoa idli post to know how to ferment the batter in an Instant pot or with a regular method.
3. One more variation to use this batter is to make Handvo (Gujarati savory cake). Just add finely chopped or grated vegetables like zucchini, corn, bell peppers, and some tempering. And make the hadvo. It tastes equally delicious.
You can store the batter refrigerated in an airtight container for up to 3 days.
You can also freeze this batter in the freezer for up to 3 months. Store it in an individual portion container. To thaw the batter, take the batter out from the freezer 4 to 5 hours in advance.
Substitute quinoa with barnyard millet (also known as Samo millet) to make this dosa without rice.
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Quinoa Lentil Oats Dosa
Ingredients
- 1 cup Quinoa
- ½ cup Rolled Oats
- ½ cup Chana dal Split Chickpeas
- ½ cup Urad dal Split & skinned black gram
- ½ cup Masoor dal Red Lentils
- 1 teaspoon Fenugreek seeds (Methi dana)
- 2 teaspoon Salt or to taste
- 1 inch Ginger
- 3 Green chilies (spicy one)
- 10 curry leaves
- Ghee or oil for cooking
Coconut chutney, Sambar or Rasam for serving
Instructions
- Wash quinoa 3 to 4 times with water very well. Drain all the water and keep it aside.
- Now take all the lentils and methi seeds in a bowl and wash them 2 to 3 times with water.Tips – 1. Make sure to wash quinoa very well to get rid of excess bitterness. 2. You can wash quinoa and lentils together too.
- Take a big bowl, add washed quinoa, lentils, oats, and 3 cups of water.
- Cover the bowl and let them soal for about 4 hours or overnight.
- Take all the soaked ingredients along with green chili, ginger, curry leaves, and salt into a blender.
- Grind it very well using little cold water at a time (You will need around 2 cups of water). Make it into normal dosa batter consistency.Tip – If you want paper thin dosa, add 1 more cup of cold water. The consistency of the batter should not be too thick or runny, it should be free-flowing without any lumps.
- Let it rest for 1 hour. However, if you have less time, it is okay to use the batter right away. I have tried it and it works perfectly fine!
- Heat a well-seasoned cast-iron pan or nonstick griddle on medium heat.
- Once the pan is heated, lower the heat and smear few drops of oil with a paper towel. Now pour one big ladle full of batter at the center and immediately start spreading it in a circular motion into a thin dosa.Tip – You can go clockwise or anti-clockwise and try to spread it as thin as possible.
- Once you are done spreading the batter, increase the heat to medium. Apply oil or ghee(for non-vegan version) all over the dosa.Tip – You can sprinkle some cheese or garlic chutney or any topping which you like at this time.
- Cook it until golden brown from the bottom.
- Using a flat spatula start removing the dosa from the outer edges, then gently fold the dosa and serve immediately with Coconut chutney or Onion chutney and sambar. Make all the dosa similar way. Remember to smear some oil with a paper towel between each dosa,
Video
Notes
- If you don’t have or don’t want to use any of the Dal mentioned, you may simply skip it and increase the other dal quantity with the same proportion.
- This batter can easily be stored in the refrigerator for up to 3 to 4 days and up to 3 months in the freezer.
- Make sure to wash quinoa at least 3 to 4 times to get rid of an excess bitter taste.
- You can skip oats if you want to.
- Be careful while adding water as too much water can make the batter watery.
- Use fridge cold water while grinding the batter.
- The consistency of the batter should not be too thick or too thin. Pouring and can easily spread.
- Well, a seasoned cast iron pan is best for making dosa but you can also use a non-stick pan.
- The cast-iron pan MUST BE well-seasoned, if not you will end up with sticky dosa.
- The temperature of the stove should be on low heat when you are pouring and spreading the batter. Once you are done spreading the batter, increase the heat to medium.
- Between each dosa, always smear the oil onto the pan using a paper towel. This will season the pan perfectly and it will keep the girdle ready for a perfect dosa.
- You can use the half-cut onion to spread the oil to season the tawa. It also cools down the tawa.
- Typically, you only need to cook the dosa on one side, but if you spread the dosa thick, then flip it over like chilla to cook the other side.
- Always drizzle oil or ghee around the edges of the dosa as well as at the center to get the perfect color all over.
- This recipe is updated with new images, and video, originally published in January 2015.
Nutrition
Warm Regards,
Dhwani.
This recipe looks so wholesome and delicious. Will be trying it very soon.Thank you for the recipe.
Thanks Pria… Ya it is wholesome recipe. Do try and share your feedback too…:)
I made it!!! It was soooo delicious and easy!!! My picky eater son also gobbled it up!!! Thank you so much!
Hi there!!
Thanks for the feedback dear. I am so glad to hear that!! Happy cooking! 🙂
I am trying to make this right now. Just soaked all the deals mentioned in your recipe, this morning. I returned to this website to check out the written part at the top. You mentioned toor daal in your write up, but it is not included in your recipe. I will wing the rest of the recipe with out it. But wanted you to know… Thanks for the recipe… I am not great at making dosa…Thank you. Antara
Opppsss…. Seems I missed to write it in the list. Thanks for letting me know. Hope you like the dosa. 🙂
Hi
You have given calories per serving. Are you taking one serving as 1 dosa or two doses? Thank you.
Its 4 dosa per serving.
Hi,
Does it matter what kind of oats are used? Rolled, steel cut, or it doesn’t matter?
Thank you!
Hi,
It really doesn’t matter but I would prefer Rolled oats.
Its sad that copy paste is disabled, its faster for us to copy a recipe, hope you can enable it, tks
Hi Agnes,
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HeyDhwani,
Is this dosa as crispy as the regular dosa? It looks crispy in the pictures, but was not sure. My family likes crispy dosa, so wanted to try these. Thanks
Hi Kalindi. Yes, it is crispy dosa. It doesn’t taste sour like regular dosa but crispy yes. Do try it, i am sure your family will love it. Thanks.
Are you using quick rolled oats or any different oats ?
I used Old fashioned oats. But rolled oats works fine too. Thanks for visiting my website. 🙂
Does the batter stay for a few days (say 2-3) when refrigerated?
Hi Sneha!! 🙂
Yes, the batter stay fresh for 2 to 3 days in the refrigerator.
Hi, like the recipe, n want to try today but query. Is what is quinoa. N where I will get, n can we replace masoom dal yes than with what. Tia
Hi Sheetal.
Thanks for visiting my blog and I am glad you liked this recipe. Quinoa is kind of seeds which is very healthy. If you are in India you can find it online on Amazon or in any big super market. If you are in US, It is easily available in any grocery store. 🙂
Yes you may replace the masoor dal with any other dal. Increase 1/2 cup quantity of urad dal, chana dal or moong dal.
Can I add poha instead of oats? Ran out of oats n it’s snow storm is going on..moreover I want to try this out immediately..lemme know.thanks for the interesting recipe..
Hi Sagarika
Yes, you may add Poha, never tried though. But it should work fine.
Thanks!
Great set of ingredients! Thanks for this recipe! If one likes the sour taste of standard dosa, would adding a bit of yogurt to your recipe do the trick? If so, how much? Alternately, if I do have the time to ferment the batter, would it yield a sour taste. If so, how long should o e ferment the batter for? Thanks!
You dont need to add curd. Ferment the batter for 10 to 12 hours at a warm place.
Thank you very much for this recipe. Made it over the weekend and thoroughly enjoyed it including e family.. Just that I used only urad dal as my son has allergy for other dals. Am sure adding those would have enhanced the taste. The pictures that I posted in my fitness group made people drool… Lovely dosa, tks
Hello Agnes!
So glad you and your family enjoyed this healthy dosa. Thanks for the feedback dear. Happy and healthy eating! 🙂
Hi,
If we have time then what is the maximum time you can rest the batter?
Hi Anu!!
You can rest this batter overnight or 6 to 8 hours. After that, keep it in refrigerator.
Can whole green moong dal be used instead of split? In that case it has be soaked first overnight?
Thanks Padma for stopping by!!
Yes you can use green moong. You dont need to soak it overnight. Soak it with all the ingredients(lentils) for at least 4 hours.
Hi, for how long can you keep this batter?
Hi Yashika!!
You can keep this batter for up to 2 to 3 days in the refrigerator.
This recipe looks awesome healthy… can I use yellow moong daal instead of chilke wali mung daal
Thanks Anu!!
Yes you can use yellow moong dal. 🙂
This certainly seems interesting enough to give a try_☺☺
Thanks Avin!!! 🙂
Crispy, healthy and low-carb dosa!! I make quinoa dosa at least twice a day in a week. Yummy.
what chilli paste are you using?
That’s dry garlic chutney. Here is the recipe link, http://www.cookingcarnival.com/dry-garlic-chutney/.
Could millet be substituted for Quinoa?
I’d rather buy & eat local produce.
Hi Geethanjali!!
Yes, you can use millet. 🙂
Hi! We love this dosa batter! But I can’t get them to cook
thin and crispy. What am I doing wrong?! Thanks!
Hi Alpa,
Glad you like this dosa. 🙂 May be your batter is too thick. Add little bit more water and spread fast, thin and evenly. Hope this helps. Let me know it any queries.
Thanks for stopping by.
Hi, can I replace masoor dal with any of the other dals in this recipe? Thanks.
Hi Neha,
Yes you replace it any dal or can completely skip it.
Thanks for stopping by.
This is great, thank you! I was curious if we can use this for making idlis too?
Yes Neha, You can make Idli too. Add 1 tsp Eno and make idli.
Hi Dhwani,
would you please share if mentioned Nutrition Facts are for one dosa serving or whole receipe?
Looks so perfect, crispy, crunchy and delicious!! As a south Indian, can never have enough varieties of dosas to have! Thanks for sharing this healthy one!
What a protein rich dosa and looks so super crispy Dhwani! Great share!
Awww what a crispy, healthy dosa !! I make quinoa dosa at least twice a day in a week. Super yummy.share definitely 🙂 Love to add quinoa in dosa in my my next try…………….
This is certainly a protein rich delicious dosa. It has come out so well. Though I have taken my dinner, yet drooling over this dosa
What a healthy alternative to dosa made with Quinoa, Oats and different types of lentils. I have never tried using Quinoa in my does batter. Would love to try this idea.
What an awesome idea to make dosa healthy. A must try recipe specially for kids. Lovely share.
quinoa is a new ingredient I am in love with. This quinoa dosa with oats definitely make a perfectly nutritious meal. Love this protein-packed dosa.
I trued your recipe but my dosa comes out sticky and soft. If I only do dals then its crispy so I am assuming it’s quinoa. What type of quinoa are you using. I bought a pack of white quinoa from costco. Could it be blender ? May I know which one are you using?
So crispy and yummy dosa and from quinoa is yum.
The dosa looks so crispy and yummy..The quinoa, oats and lentil makes this a healthy must try dish
If I wouldn’t have read the ingredients, I couldn’t have told that these dosa are made with quinoa, what a thin and crispy dosas, so tasty looking. Great for those who are on a LOW GI diet.
Quinoa oats dosa with mixed lentils sounds so wholesome and nutritious ! Definitely gonna try it out. Will share my feedback once i try it. Thanks for the share.
Aww look at that crsipy dosa!!! We are big time dosa lovers! Quinoa and oats wonderful combinations and with all that dals this is one healthier breakfast!!!
I liked this Quinoa dosa very much. Even my kids love too. For how many maximum days i can store this batter in the refrigerator. Thanks for giving this recepie.
Thanks for the feedback Kanchan. I am so glad to hear that your family enjoyed this recipe. You can store this batter for up to 4 to 5 days in the refrigerator, depending on the weather. Hope this helps.
Please, Dont forget to rate this recipe. 🙂
Very easy to follow receive. Very yummy and healthy. Thank you so much for sharing this .
Thanks Shivani!! I am glad to hear that you liked this recipe. 🙂
Wow! Looks yummy! I m all excited to try it!
Thanks a lot for sharing the recipe!
Can I use toor daal in place of urad daal and yellow Moong daal instead black?
Hi Supriya!
yes, you can.
Hi Dhwani,
Will definitely give this a go. However, can I skip oats and use everything else or will that affect the taste and texture?
Thanks for sharing the recipe!
Hi Rajani!
Yes, you can skip oats. It won’t change texture or taste. Let me know how it turned out once you try. 🙂
Absolutely loved the recipe. I tried it exactly like you mentioned and there was no problem with the consistency of batter or while cooking it. Thank you Dhwani.
Thanks a lot, Shabnam for feedback. 🙂
Hi,
It sure is a wholesome recipe I will definitely try it. But instead of Oats can I use thick poha in the same quantity? Please let me know.
Hi Geetika!
I have never tried with poha. But it should work fine.
Hi,
I liked the idea of adding Quinoa to dosa batter.I tried your recipe but dosa get stick to pan,doesn’t come out.what should I add more ?
Hi Jas,
Glad you liked the idea of adding quinoa. Which Pan did you use to make this dosa? Cast Iron Pan? If yes, is it seasoned well?
I would suggest you add a little bit of rice flour and see how it comes out. Hope this helps.
Thank you. This turned out delicious. This is very healthy as well. I am looking for similar healthy recipes.
Thanks, Vanitha!
Hello,
Thank you for the healthy nutritious recipe. My little one cannot eat lentils, is it possible to substitute the lentils with rice. If so, what proportion?
Thanks!
Yes, you can.
Take half cup rice and half cup quinoa.
HI! which masoor dal did u mention the recipe? i have soaked red split masoor dal as i had tat only an isgtead of urad i soaked black split urad. os ot k.? will it still taste good
Yes, red masoor dal. It will taste good. Dont worry.
I tried it today.. came out really tasty.. I also added meethi daana as well. Thanks for the delicious recipe!!! Everyone enjoyed it.
Thanks a lot Ankita! I am so glad to know that you liked this recipe. 🙂
Excellent Recipe
I tried this recipe today. It’s simply amazing. I didn’t even put oil on my pan and still it came out really nice.
I wish I could post image and show how beautiful it looks.
I used exact same pulses as mentioned in same proportions.
Question: can we make idli As well with this batter ?
Awww….. I am so happy to know this. Thanks a lot for the feedback. 🙂
Yes, you can make idli with this batter. For that, you need to ferment the batter for at least 8 to 10 hours. I hope this helps.
BTW, you can share pics on Instagram by tagging me @cookingcarnival or on our FB page wall. 🙂
This was an amazing recipe. My family just loved it and my daughter as well. I had tried Bajra dosa and that was little bitter but Quinoa dosa is far better in taste and healthy as well. Thank you so much for the recipe.
Love how flexible this recipe is. I only had quinoa, split red lentils and split green peas (and the first time I made it I forgot to put the oats in!) but it turned out tasty and crispy. It got stuck on a cast iron so I had to make it on a non stick pan but still really good. Only criticism is not the recipe but just wish there was a picture or video to show what dosa batter consistency should be for those of us who didn’t grow up with dosas. Thanks again for a great recipe!
Hi Evelyn!
Glad to know that you liked this recipe. Thank you so very much for your valuable feedback. I will soon update the post with a video to get a better idea. 🙂
Thank you! How important is it to let the batter rest after it’s blended?
It is important to rest the batter for the best result. But if you running short on time, you can make the dosa directly.
Hello
Your recipe looks really yummy!!!
As I was reading through your recipe, under “Table of contents” – toor dal is mentioned but in your ” ingredients list” it’s not…should I add a 1/2 cup of toor dal??
Hi Anju!
Yes, use 1/2 cup toor dal too.
can your dosa batter be frozen, and used later
Yes, you can freeze this batter.