Quinoa Adai Dosa - No Rice Protein Rich Dosa Recipe
Quinoa Adai Dosa is a no-fermentation, protein rich, healthy South Indian Mixed Lentils Dosa with Quinoa. Contains No Rice. Serve it as breakfast or brunch with a side of Sambar and Chutney.
Servings 20 dosas
Ingredients
- 1 cup Quinoa 1 cup is 250 ml
- 1/2 cup Whole Green Moong
- 1/2 cup Split Yellow Moong Dal
- 1/2 cup Horsegram or Kollu
- 1/2 cup Chana Dal (Kadala Paruppu or Bengal Gram Dal)
- 1/2 cup Urad Dal or Split Black Lentils
- 10 nos. Whole dry red chillies
- 1/4 tsp Hing 1 tsp is 5 ml
- Salt to taste
- Water as required to soak + Grind + adjust batter consistency
- Sesame Oil as required to cook the dosa
Instructions
- In a broad steel vessel, add all the ingredients for Quinoa Adai Dosa (Except oil, salt and hing).
- Wash all the ingredients couple of times and soak them with some dry whole red chillies. I have soaked the ingredients overnight but you can soak them for atleast 5 to 6 hours until the lentils are soft.
- Drain all the water used for soaking and add them to a mixer grinder jar. Grind it using some fresh water into a thick paste. Keep the batter texture as slightly coarse.
- To the ground batter, add salt and hing or asafoetida. Mix well and get ready to make dosa.
- Heat a tava or griddle, season it with few drops of oil and then pour the batter. Note - The hole you see in the middle of the dosa is usually how South Indian's make Adai. Since Adai is thicker in comparison to a dosa, it needs few drops of oil in the centre to cook evenly. Use your wooden spatula to make a tiny hole once the batter is poured and spread.
- Flip the dosa once the side has cooked and pour oil on all sides and in the centre. Serve hot dosa with sambar and a chutney of your choice.
Notes
- This dosa doesn't require fermentation. It can be made instantly after grinding. If you plan to ferment, please use it within 24 to 48 hours because the batter turns very sour or "khatta". However, traditionally Adai Dosa batter is never fermented.
- Adai takes a while to cook in comparison to dosa so ensure the gas flame is "medium" and allow it to completely cook on one side before flipping.
- I have used sesame oil or gingelly oil for cooking the dosa. You can use melted ghee or clarified butter too.
- This batter quantity yielded me around 20 dosas. Quantity would depend on the size of the dosa. If you make smaller ones, you can make more dosa using the batter.
- This batter can be used to make paniyaram or appe. For non-sticky appe or paniyaram, please add couple of tbsp of rice flour and/or semolina to give it a crispy exterior and soft centre.