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Quinoa Dosa

163 Cal, P – 5.85g, Fats – 5.9g, Carbs – 43.3g, Fibre – 3.5g

Serves 2 | Macros above are for 1 serving

Quinoa Dosa


• ½ cup quinoa
• 2 tbsp brown rice
• 3 tbsp yellow or green moong dal
• 2 tbsp skinless black gram /urad dal
• Salt to taste
• 1/3 tsp cumin seeds
• 1 spoon chana dal
• 1 spoon fenugreek seeds
• 2 spoons oil for cooking


For Dosa batter:
1. Wash and soak quinoa, rice, dal and methi seeds together for at least 2-4 hours in warm water.
2. If possible, soak it overnight. After soaking, discard the water and blend the soaked grains in a high-speed blender with ¼ to ½ cup water as required.
3. Add salt and blend well. The batter should be of flowing consistency.

For fermenting the Quinoa Dosa batter:
1. Transfer the content to a large bowl. Mix the batter with a wooden spatula vigorously before fermenting.
2. Let the batter rest inside the bowl for an hour.

To make the Quinoa Dosa:
1. 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.
2. Now drizzle some cooking oil on the dosa. Let the dosa cook till golden brown.
3. Serve this quinoa dosa immediately with chutney and sambhar.

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