Soft and flavorful, healthy and filled with nutrition. These quick dosas are easy and a twist on the traditional.
Author: Ash
Recipe type: Breakfast, Lunch
Cuisine: Indian
Serves: 6
Ingredients
½ cup channa daal / split bengal gram
½cup pink masoor daal/split pink or red lentils or tuvar daal/split pigeon peas
½ cup green whole moong beans/ whole green gram
3 tbsp cup white whole urad daal / split black gram
1 cup white/brown qunioa
10 whole dried red chilies, add less or more according to your taste
1 tsp cumin seeds
½ tsp meethi/fenugreek seeds
1tbsp salt
For the masala:
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch asafoetida
10 curry leaves, chopped
1 small red onion, finely chopped
3 carrots, peeled and grated
1tsp salt
Instructions
Wash the daals and the quinoa very very well until the water runs clear. Then add fresh water and soak it for 2-3 hours.
After 2 hours, add the cumin seeds, fenugreek seeds and the whole red chilies and grind it with only 1 cup of water. Grind to a coarse paste, not too smooth or too grainy. The batter should be thick and when you pour on a griddle it should not spread too fast or on it's own.
In a pan, add oil. Let it get hot and add the mustard seeds, cumin seeds, asafoetida, curry leaves and let it pop and splutter. Then add the red onion and saute for a minute and then add the grated carrots. Season with salt and saute for another 2 minutes and switch off the flame and let cool.
Once it is cooled for 5 minutes, add this masala mixture to the daal and quinoa batter. Mix well. Now the batter is ready. You can make dosa, small or large, thick or thin. Pour it on a flat surfaced griddle(a pancake griddle), on medium heat. Flatten with a round ladle and pour a tsp of oil and cook on one side for a minute and then carefully flip and cook the other side for a minute or two. Serve with an chutney of your choice.
Serve hot.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/09/11/quinoa-legumes-dosa-adai/