Quinoa Dosa

Ingredients 

• 1 cup quinoa, soaked overnight and drained
• ¼ cup split black gram skinless (dhuli urad dal), soaked overnight and drained
• 1 tablespoon split Bengal gram (chana dal), soaked overnight and drained
• ½ tablespoon split pigeon pea (toor dal/arhar dal), soaked overnight and drained
• ½ teaspoon fenugreek seeds (methi dana), soaked overnight and drained
• ½ cup oats, soaked overnight and drained
• 2 green chillies chopped
• ½ inch ginger sliced
• Salt to taste
• Oil to cook
• Coconut chutney to serve
• Gunpowder to serve
• Ghee to serve

Method

1. Put quinoa in a blender jar, add broken green chillies, ginger and ½ cup water and blend to a fine paste, Transfer into a large bowl.
2. Now put split skinless black gram, split Bengal gram, split pigeon peas, fenugreek seeds and oats in a blender jar, and blend to a fine paste, adding water as necessary. Transfer this mixture into the same bowl and mix well with your hand.
3. Add water to adjust consistency, mix well. Add salt, mix.
4. Heat a non-stick tawa, pour a ladle of the batter and spread it evenly to form a thin dosa.
5. Drizzle a little oil all around the dosa and cook till the underside turns golden brown. Fold the dosa into half and take it off the tawa. Make more dosas similarly.
6. Place them on serving plates and serve hot with coconut chutney and gunpowder mixed with ghee.