Quinoa Masala Dosa:
This dosa is a really healthy alternative to the traditional dosas.
Quinoa, pronounced "Keenwah " is a seed native to South America. It is one of the best complete protein foods on the planet. It is gluten free, and therefore, something that celiacs and gluten sensitive folks can include in their diet.
An amazing fact is that it provides all the essential amino acids, which is comparatively difficult to get on a vegetarian/vegan diet.
Quinoa is a very good source of B Vitamins and some essential minerals. Though a seed, it still qualifies as a whole grain food, due to its amazing nutritional profile.
The addition of Quinoa lends a crisp texture to the dosas. The quinoa potato masala combo is truly a marriage made in heaven.
Bouncing off to the recipe:
Ingredients: (for the dosa batter)
Par boiled (Idli) rice- 2 cups
Quinoa-1 cup
Urad dal-1 cup
Methi seeds- 1 tbsp
Salt
Oil- as needed for making the dosas
Notes:
Prior to using, quinoa needs to be rinsed thoroughly. This is absolutely necessary to remove the saponins found naturally in Quinoa. Saponins are phytochemicals, to which unwashed quinoa owes its bitter taste. Rinsing quinoa in atleast 3 changes of water will help us reduce this bitterness to a great extent.
Rinse the rice and the urad dal, as you would normally do for making dosa batter.
I have outlined the procedure in 3 basic steps:
Step 1: Preparation of Dosa batter
Step 2: Preparation of the potato masala (stuffing for the dosa)
Step3: Making the Masala Dosa
Preparation of Dosa batter:
Soak the quinoa, rice and urad dal for atleast 6-7 hours. Soak the methi seeds separately.
Grind all the ingredients in a wet grinder/mixer, to a smooth texture, adding the required amount of water. Transfer the batter to a large container, and add the required salt. Leave it covered in a war place to kick start the fermentation process. The time taken to ferment will typically depend upon the weather conditions.
After the batter has fermented, give it a thorough stir. If making dosas, add some water, if required to get the batter to a pouring consistency.
The next step is preparing the potato masala, or the stuffing for the dosa.
A look at the ingredients:
Ingredients:
Potatoes- 4 to 5 (boiled and peeled)
Onion-1 (roughly chopped)
Carrots- 1 chopped to small pieces (optional). I added them.
Chilli powder -2 tsps
Salt- to taste
Spices for seasoning:
Mustard seeds-1 tsp
Fennel seeds-1 tsp (Optional). Adding it gives a slightly different flavor.
Preparation of potato masala
In a kadai, add the oil. Throw in the mustard seeds. Once they splutter, add in the fennel seeds. Once it starts browning, tip in the onions. Add salt to hasten the cooking of the onions . Saute for a couple of minutes. Do not caramelize the onions. You can add in the carrots at this stage, followed by chilli powder. Add required water. Once the carrots appear halfway cooked, add the mashed and boiled potatoes to the pan. Cook on a low to medium flame . Once done, garnish with cilantro, if using.
Making of Dosa
Heat a cast iron dosa tava. When hot, pour a ladle of batter in the center of the tava, and spread it outwards in a circular motion. Drizzle a few drops of ghee/oil around it. Once the edges appear to slightly lift up, using a spatula , flip the dosa gently to cook the other side.
Once cooked, lift it off the tava. Place some potato masala in the center. Fold the dosa and serve.
Enjoy these super yummy and healthy Quinoa masala dosas with your choice of sambar or chutney.
Rinse the rice and the urad dal, as you would normally do for making dosa batter.
I have outlined the procedure in 3 basic steps:
Step 1: Preparation of Dosa batter
Step 2: Preparation of the potato masala (stuffing for the dosa)
Step3: Making the Masala Dosa
Preparation of Dosa batter:
Soak the quinoa, rice and urad dal for atleast 6-7 hours. Soak the methi seeds separately.
Grind all the ingredients in a wet grinder/mixer, to a smooth texture, adding the required amount of water. Transfer the batter to a large container, and add the required salt. Leave it covered in a war place to kick start the fermentation process. The time taken to ferment will typically depend upon the weather conditions.
After the batter has fermented, give it a thorough stir. If making dosas, add some water, if required to get the batter to a pouring consistency.
The next step is preparing the potato masala, or the stuffing for the dosa.
A look at the ingredients:
Ingredients:
Potatoes- 4 to 5 (boiled and peeled)
Onion-1 (roughly chopped)
Carrots- 1 chopped to small pieces (optional). I added them.
Chilli powder -2 tsps
Salt- to taste
Spices for seasoning:
Mustard seeds-1 tsp
Fennel seeds-1 tsp (Optional). Adding it gives a slightly different flavor.
Preparation of potato masala
In a kadai, add the oil. Throw in the mustard seeds. Once they splutter, add in the fennel seeds. Once it starts browning, tip in the onions. Add salt to hasten the cooking of the onions . Saute for a couple of minutes. Do not caramelize the onions. You can add in the carrots at this stage, followed by chilli powder. Add required water. Once the carrots appear halfway cooked, add the mashed and boiled potatoes to the pan. Cook on a low to medium flame . Once done, garnish with cilantro, if using.
Making of Dosa
Heat a cast iron dosa tava. When hot, pour a ladle of batter in the center of the tava, and spread it outwards in a circular motion. Drizzle a few drops of ghee/oil around it. Once the edges appear to slightly lift up, using a spatula , flip the dosa gently to cook the other side.
Once cooked, lift it off the tava. Place some potato masala in the center. Fold the dosa and serve.
Enjoy these super yummy and healthy Quinoa masala dosas with your choice of sambar or chutney.
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