Quinoa Curry Leaves Dosa
Say hello to a healthy twist on a classic Indian dish with this Quinoa Curry Leaves Dosa! Packed with protein and flavor, this dosa is perfect for a nutritious and satisfying meal.
Instructions
- 1
Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
- 2
Drain out all the water. Add to a blender and blend with fresh curry leaves and water. The dosa batter consistency will be like pancake batter. Add salt and mix well.
- 3
Allow the batter to rest for 20 minutes or an hour.
- 4
Preheat a nonstick griddle on low heat and pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle, spread the batter in a circular motion going outwards.
- 5
Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes, then lower the heat slightly.
- 6
Using a flat spatula, start by removing the dosa from the outer edges, then gently fold the dosa.
- 7
Serve warm with coconut chutney and spicy tomato onion chutney.
Recipe from tasty.co
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Ingredients (8)
- •1 cup white organic quinoa
- •1 cup fresh curry leaves
- •½ cup rolled oats
- •¼ cup split chana dal, (unskinned split chickpea lentil)
- •½ cup split urad da, (black unskinned lentil)
- •1 ½ cups water, for making the batter
- •1 ½ teaspoons kosher salt
- •¼ cup oil, or ghee to apply to the cooked dosa