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| Main ingredients | Quinoa, Split skinless black gram (dhuli urad dal), Split pigeon peas (tuvar dal), Split Bengal gram (chana dal), Fenugreek seeds (methi dana), Salt, Oil |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 10-12 hours |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup quinoa, soaked for 3-4 hours and drained
- ½ cup split skinless black gram (dhuli urad dal), soaked for 3-4 hours and drained
- 1 tablespoon split pigeon peas (toovar dal), soaked for 3-4 hours and drained
- 2 tablespoons split Bengal gram (chana dal), soaked for 3-4 hours and drained
- ½ teaspoon fenugreek seeds, soaked for 3-4 hours and drained
- Salt to taste
- Oil spray for cooking
- Tomato chutney for serving
- Coconut chutney for serving
Method
- Put quinoa in a grinder jar, add 1½ cups water, split skinless black gram, split pigeon peas, split Bengal gram and fenugreek seeds and grind to a coarse paste.
- Add ½ cup water and grind to smooth batter. Transfer into a bowl and set aside to ferment for 6-8 hours. Add salt, ½ cup water and mix well.
- Heat a non-stick tawa. Dip a piece of muslin cloth in water and wipe the tawa. Spread a ladleful of batter evenly. Spray some oil and cook for 3-4 minutes on medium heat.
- Flip and cook for 1 minute more. Make more dosa from the remaining batter.
- Remove the dosa from the tawa and place on a serving plate and serve hot with tomato chutney and coconut chutney.
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