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Quinoa Curry Leaves Dosa

Name: Quinoa Curry Leaves Dosa
Cook time: 270 min
Total time: 270 min
Yield: 2 servings
Ingredients: 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

By Tasty4 hr 30 min2 servings

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.