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  • Writer's pictureChhaya Ranka

Crispy & Protein-Packed: Quinoa Dosa with Hidden Veggie Power (Uttapam Option too!)

Looking for a delicious and healthy twist on the classic dosa? Look no further than this protein-packed Quinoa Dosa recipe!  This recipe incorporates the fluffy texture of quinoa with the traditional fermented batter, creating a wholesome and satisfying breakfast or light meal.

Why quinoa dosa is so good for you:

  • Quinoa: This ancient grain is a complete protein source, meaning it contains all nine essential amino acids your body needs. It's also gluten-free and high in fiber, keeping you feeling full for longer.

  • Rice: Adds essential carbohydrates for sustained energy, along with some fiber and B vitamins.

  • Urad Daal (Black Gram): Rich in protein and fiber, urad daal also aids digestion and helps create the characteristic fluffy texture of the dosa.

  • Toor Daal (Split Pigeon Pea): Another protein powerhouse, toor daal also boasts a good amount of iron and fiber, making it a nutritious addition to the batter.

  • Chana Daal (Bengal Gram): This lentil adds a subtle nutty flavor and contributes to the overall protein content of the dosa.

  • Fenugreek Seeds:  These tiny seeds aid digestion and may help regulate blood sugar levels. They also add a slightly bitter flavor to the batter.

Benefits of Fermented Quinoa Dosa

Fermented foods like dosa and idli offer a variety of potential health benefits, thanks to the presence of beneficial bacteria called probiotics. Here's a breakdown of some key advantages:

Improved Digestion:

  • Probiotics in fermented foods help break down complex carbohydrates and fibers, making them easier to digest. This can alleviate bloating, gas, and constipation.

  • The fermentation process itself partially breaks down the starches and proteins in the batter, further aiding digestion.

Enhanced Nutrient Availability:

  • Fermentation can increase the bioavailability of certain minerals like iron and zinc, making them more readily absorbed by the body.

  • Some studies suggest that fermentation can even boost the production of certain B vitamins within the fermented food itself.

Gut Health Boost:

  • Probiotics in fermented foods help maintain a healthy balance of gut bacteria. This can strengthen the immune system and potentially reduce the risk of certain gut-related conditions like inflammatory bowel disease (IBD).

  • Fermented foods may also help reduce the risk of allergies and eczema by promoting a healthy gut microbiome.

How to make Quinoa Dosa Batter

Ingredients of Quinoa Dosa:

  • 1 cup quinoa, rinsed

  • 1 cup long-grain white rice, rinsed

  • ½ cup urad daal (black gram), rinsed

  • ½ cup toor daal (split pigeon pea), rinsed

  • ¼ cup chana daal (Bengal gram), rinsed

  • 1 teaspoon fenugreek seeds, rinsed

  • Water for soaking and grinding

  • Salt to taste

  • Ghee or oil for cooking


  1. Soak it up: In a large bowl, combine the quinoa, rice, all three dals, and fenugreek seeds. Cover with plenty of water and soak for at least 2 hours, or up to 4 hours.

  2. Rinse and grind: Drain the soaked lentils and grains. Rinse them thoroughly under running water until the water runs clear. This removes excess starch, helping to create a crispier dosa.

  3. Grind to a smooth batter: Grind the rinsed ingredients with enough water to create a smooth and slightly thick batter. Aim for a consistency slightly thicker than pancake batter.

  4. Fermentation magic: Transfer the batter to a large bowl or container. Cover it and let it ferment in a warm place (ideally around 80°F) for 4-5 hours. The batter should become slightly foamy and bubbly.

  5. Season it up: Once fermented, stir in salt to taste.

  6. Cooking time! Heat a flat non-stick pan or tawa over medium heat. Add a few drops of ghee or oil and swirl to coat the pan.

  7. Dosa time: Using a ladle, pour a scoop of batter onto the hot pan. Spread the batter into a thin circle using the back of the ladle.

  8. Optional veggie fiesta (Uttapam style): If making Uttapam, add your favorite chopped vegetables like onions, tomatoes, peppers, or grated carrots on top of the spread batter.

  9. Cook until golden brown: Drizzle a little more ghee or oil around the edges of the dosa. Cook for 2-3 minutes, or until the bottom is golden brown and the edges start to crisp.

  10. Flip and fold (optional): If making plain dosa, you can carefully flip it and cook for another minute or two until golden brown on both sides. For Uttapam, you don't need to flip – simply cook until the vegetables are softened and the bottom is golden brown.

  11. Serve hot: Slide your delicious dosa or Uttapam onto a plate and serve hot with your favorite chutney or sambar.


  • If the batter seems too thick after grinding, add a little more water to thin it out.

  • Use a non-stick pan for easier flipping and crispier results.

  • Adjust the amount of vegetables in your Uttapam based on your preference.

  • Leftover dosa batter can be stored in the refrigerator for up to 2 days.

Enjoy this healthy and flavorful take on the classic dosa!

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