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    Home » Cuisine » Indian » South Indian

    Quinoa Dosa

    December 22, 2022 . By Meeta Arora . 14 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Restaurant style crispy Quinoa Dosa
    Quinoa Dosa

    Quinoa Dosa is a healthy twist to the delicious South Indian dosa. With no rice and no fermentation, this crispy quinoa dosa is my go-to recipe for a quick south Indian meal.

    Two quinoa dosa with sambar, potato and chutney

    My family loves South Indian food. Dosa with sambar and chutney a favorite for my daughters. They are a healthy, gluten-free, and just so delicious.

    Traditional dosa is made with rice and lentils (urad dal), and has to be fermented for 8-12 hours, which means you have to prepare at least a day in advance to make dosa.

    Let me present to you - Instant Quinoa Dosa. This dosa made without rice requires very little prep and I love that I can make it almost instantly, which means that even if I decide to make dosa in the morning, it can be ready for lunch, similar to moong dal chilla.

    As quinoa is the main ingredient of this dosa recipe, it is also high protein and healthier. All you need to do is soak the quinoa along with rolled oats and dal for 4-5 hours and grind. Also, there is no wait time for the batter to ferment before making the dosa.

    Jump to:
    • Why use Quinoa?
    • Healthy Dosa Ingredients
    • How to make Quinoa Dosa?
    • Tips for perfect crispy and thin dosa
    • Common Questions
    • Quinoa Dosa

    Why use Quinoa?

    Quinoa is one of the most healthy foods that comes filled with nutritious fibers, minerals, and antioxidants.

    Quinoa comes with many health benefits like:

    • It is very high in fiber compared to other whole grains
    • It is a perfect choice for people allergic to gluten and for those following a gluten-free diet.
    • Quinoa provides an excellent source of protein
    • It has a low glycemic index, good for keeping your blood sugar in control

    These reasons make quinoa a superfood and it is a versatile ingredient that works well with other recipes as well. I regularly make many recipes with quinoa like quinoa pulao, Vegetarian Quinoa Chili and Quinoa Khichdi.

    Healthy Dosa Ingredients

    While the traditional dosa recipe calls for urad dal and rice and has a fermenting time of 6-10 hours, this high-protein quinoa dosa uses quinoa, oats, lentils and will be ready almost instantly.

    Here are the ingredients I have used for this quinoa dosa:

    • Quinoa: I used white quinoa, however you can use other color quinoa as well. Just remember the dosa color will be different depending on the quinoa you use.
    • Rolled oats: These help to give a crispy texture to dosa.
    • Urad dal: Adds its signature crispiness to the dosa and retains the original flavor.
    • Chana dal: Gives the right amount of crunch to the dosa.
    • Methi Seeds: I also add methi seeds to the dosa, which adds crispiness, and can help with fermentation if you want to keep this batter for some time before making dosa.

    You can also use toor dal or split green moong dal to this batter. With the green moong dal, the dosa will be a bit greenish due to the green lentils.

    Quinoa, Urad Dal, Chana Dal, rolled oats and methi seeds in a bowl

    How to make Quinoa Dosa?

    Let's start with getting the quinoa dosa batter ready for easy, thin and crispy dosas.

    Soak and Grind the Batter

    • Add all the ingredients listed above to a big bowl and wash them till the water runs clear.
    • Soak them all together in the same bowl for a 4-5 hours or overnight.
    • After the soaking time is done, drain the water completely and transfer to a high-speed blender jar.
    lentils and quinoa being grinder for dosa
    • Add some peeled ginger, green chili along with salt to the blender. Green chili is optional, and can be skipped.
    • Add cold water gradually to the mix as you blend for a smooth texture. Be careful while adding water as too much water can make the batter watery.
    • Transfer the smooth batter to a large bowl. The consistency of the batter should not be too thick or runny, it should be free-flowing without any lumps.
    Dosa batter in the blender and in a bowl

    Keep the batter for an hour before using. However if you have less time, it is okay to use the batter right away. I have tried it and it works!

    Making Quinoa Oats Dosa

    Now that we got the batter ready, the next step is to make crispy dosa. Usually, I use a cast iron griddle, we call it Tawa in India. You can also use a non-stick dosa tawa , but the cast iron griddle is the best for making this quinoa dosa.

    But one thing to note is that the cast iron pan is well-seasoned, if not you will end up fighting with sticky dosa. Learn how to season a cast iron pan here. One of the interesting things about a cast iron pan gets seasoned with use. In case if you have a new pan, don't keep it aside, keep using it!

    Be it a cast-iron or non-stick Tawa, set the heat on medium-high and make sure the Tawa is heated well before making dosa. You can test the heat by sprinkling some water and if it sizzles right away, your Tawa is ready for the batter.

    Smear a few drops of oil on the Tawa with the help of a paper towel. Alternatively, you can also use a half-cut onion to spread the oil. The smeared oil helps in cooling down the Tawa and spread the batter in a thin layer.

    While spreading the batter lower the heat a little bit and switch back to medium-high right after spreading the batter.

    Always take a ladle of batter and pour at the center and start spreading it immediately in a circular motion. You can go clockwise like I usually do or anti-clockwise and try to spread it as thin as possible.

    How to spread dosa

    If you are new to dosa, don't worry much about the shape, you will get it soon enough with practice. Drizzle oil or ghee around the edges of the dosa and also some at the center.

    Let it cook until the dosa becomes golden brown and starts to leave or come out from the edges. Typically, you only need to cook one side of the dosa, but if you are new to it and the batter is thick, then flip it over like pancakes to cook the other side.

    Always use a flat spatula to remove the dosa without breaking from the Tawa. You either roll it or fold it at the center like a paper with a spatula. Remove from the Tawa and serve it piping hot.

    Steps to take dosa from a cast iron griddle with a flat spatula

    Always remember to wipe the tawa with a paper towel before the next dosa and repeat the same steps above for a crunchy quinoa dosa. You can also use the half cut onion trick to spread the oil and cool down the tawa.

    Quinoa Dosa with sambar, chutney and potato masala in a plate

    Serve the dosa with sambar, chutney and potato masala.

    This quinoa dosa batter can be used to make delicious uttapam too.

    Tips for perfect crispy and thin dosa

    • Batter: One of the most important things to make crispy dosa is the perfect batter, so do follow the batter instructions. The consistency of the batter should not be too thick or too thin. Pouring and can easily spread.
    • Tawa: The next is a good pan (Tawa) to make the dosa. I highly recommend a cast iron pan or a special non-stick dosa pan.
    • Temperature: It is important to have the Tawa set at the right temperature. So, every time you pour the batter make sure to lower the heat.
    • Wipe: Always have a couple of paper towels handy to smear the oil onto the pan. This will season the pan as well as keep the girdle ready for a perfect spread.

    Common Questions

    Can I ferment this quinoa dosa batter?

    Yes, you can. Follow the fermentation steps in my traditional dosa batter recipe.

    Which tawa is best for dosa?

    I highly recommend cast iron pan or a special non-stick dosa pan. Always keep the dosa tawa separate and only use it for dosa. If you use it for multiple things, it will spoil soon and may not work well for dosa.

    My dosa sticks to the pan. How to make dosa without it sticking?

    This can happen if the cast iron pan is not seasoned well. Here is a tutorial on how to season a cast iron pan. I usually keep a separate tawa for dosa. Season it after use.
    In between dosa's, lower the heat, clean the pan, and sprinkle some water to cool down the tawa. Wipe with a paper towel and then spread the batter. After spreading, increase the heat to medium-high.

    Can this Quinoa dosa batter be stored?

    Yes, you can store this batter for up to 3 days. Use it to make dosa and uttapam.

    I hope you enjoy this delicious & healthy Quinoa Dosa. Looking forward to see your dosa pics. Share with #pipingpotcurry!

    Tried this recipe?Give a rating by clicking the ★ below
    dosa with sambar, chutney and potato masala served In a blue plate

    Quinoa Dosa

    Meeta Arora
    Quinoa Dosa is a healthy twist to the delicious South Indian dosa. With no rice and no fermentation, this crispy quinoa dosa is my go-to recipe for a quick south Indian meal.
    4.71 from 17 votes
    Print Save Saved! Pin
    Servings: 14 dosa
    Calories: 103
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten-free, Vegan
    Prep Time: 30 mins
    Cook Time: 30 mins
    Soaking Time: 4 hrs
    Total Time: 5 hrs

    Equipment

    • Blender
    • Cast iron griddle

    Ingredients
     
     

    • 1 cup Quinoa
    • ½ cup Rolled Oats
    • ½ cup Urad Dal or whole urad gota
    • ½ cup Chana Dal *see notes
    • ½ teaspoon Fenugreek seeds (Methi dana)
    • 1 inch Ginger
    • 1-2 Green Chili Pepper optional
    • 1 teaspoon Salt use non-iodized salt if fermenting*
    • Oil or Ghee to make dosa
    Prevent your screen from going dark

    Instructions
     

    Making the Batter

    • Add urad quinoa, oats, chana dal, urad dal and methi seeds to a large bowl.
    • Rinse till the water runs clear. Soak in about 4 cups of water for 4-5 hours.
    • Drain water from the soaked quinoa and lentils. Add to a high speed blender jar. Add ginger, green chili pepper and salt.
    • Add about 1 cup cold water as needed to grind the batter to a smooth paste. Start with less water and add as needed.
    • Transfer the batter to a large bowl and let it rest for about 30 minutes. The batter consistency should neither be thick nor runny, but rather it should be free flowing.

    Making the Dosa

    • Heat a cast iron griddle (tawa) on medium-high heat. You can also use a non-stick dosa tawa, but cast iron is best for crispy dosa's.
    • Make sure the tawa is heated well before making dosa. You can sprinkle some water to and it should sizzle right away.
    • Put a few drops of oil on the tawa and spread with a paper towel all over the tawa. You can also use an onion cut in half and use the flat side to spread the oil. This helps to cool down the tawa and spread the batter in a thin layer. Lower the heat a little while spreading the batter, and change back to medium-high right after spreading the batter.
    • Take a ladle full of the batter and pour at the center of the tawa. Immediately start to spread the batter from the center out in a circular motion in one direction (I prefer clockwise). Try to spread as thin as possible.
    • Drizzle oil or ghee around the egdes of the dosa and also some at the center. Let it cook until the dosa becomes golden brown and starts to leave or come out from the edges.
    • You typically only need to cook one side of the dosa. If you have spread the dosa thick, then you might want to flip it and cook on the other side.
    • Use a flat spatula to remove the dosa from the edges. You can roll the dosa or fold at the center with the spatula. Remove from the pan and serve immediately.
    • Before making next dosa, wipe the tawa with a paper towel. Spread the oil again, then spread the dosa. Then increase heat to high.
    • Serve dosa with sambar, chutney and potato masala.

    Notes

    Other Lentils: You can also add toor dal, or split green lentils or split Masoor Dal in this recipe. The addition of green lentils give a slight green color to the dosa. 
    Tip: If you are new to making Dosa, then I highly recommend reading the whole post as I share lots of tips and tricks to get the perfect batter and how to spread the dosa.
    Spreading batter: It is important to have the tawa/griddle at the right temperature when spreading the batter. Otherwise the batter does not spread properly and sticks to the pan. Follow the tips in the recipe. Also, make sure your cast iron pan is seasoned well. 
    Fermenting: I did not ferment this quinoa dosa batter. But if you like, you can ferment it by keeping in a warm dark place for 8-10 hours. Make sure to use non-iodized salt if you want to ferment the batter. 
    Storing batter: You can store the batter in an airtight container for up to 3 days.  

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 103kcalCarbohydrates: 18gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 179mgPotassium: 148mgFiber: 5gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 16mgIron: 2mg
    Keyword dosa without rice, instant dosa, quinoa dosa
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. Amishi Mody says

      August 09, 2022 at 6:20 pm

      Hi Meeta,

      Thanks for this recipe. I am on diet and can’t eat fermented foods, so this dosa was a perfect substitute, as I love dosas. I added Thai chilli because I like it a little spicy. Turned out really yummy.

      Reply
      • Piping Pot Curry says

        August 15, 2022 at 10:55 am

        Hi Amishi - So happy to hear that. Thank you for sharing it back 🙂

        Reply
    2. Vij says

      October 31, 2021 at 2:32 pm

      It is easy dosa, Followed the recipe exactly but It is not tasty. I wish it was tastier. Sorry

      Reply
    3. Avi says

      September 14, 2021 at 1:01 pm

      Can we avoid adding oats or instead add poha.

      Reply
      • Meeta Arora says

        September 15, 2021 at 3:04 pm

        Hi Avi - I believe adding poha will work well. Hope you enjoy the dosa!

        Reply
    4. Meghana says

      July 21, 2021 at 10:51 am

      This dosa recipe is staple food for our family.

      Reply
      • Piping Pot Curry says

        July 22, 2021 at 10:56 am

        Hello - That makes me really happy. Thanks for sharing it 🙂

        Reply
    5. Ana says

      April 23, 2021 at 6:17 am

      Are you able to provide nutritional info for this very appealing recipe?

      Reply
      • Meeta Arora says

        April 23, 2021 at 9:27 am

        Hi Ana - Thanks for asking. I just added the nutritional info to the dosa recipe. Hope you enjoy it!

        Reply
    6. Ramya says

      April 23, 2021 at 6:01 am

      Will be making this soon i love dosa perfect for my brunch and dinner everyday will dm you if i make this and let you know how it goes Thanks Ramya

      Reply
    7. DT says

      April 19, 2021 at 3:09 pm

      Loved this recipe. All healthy good stuff. Have been craving dosas for a few months but have been on this new diet to avoid rice. This was a great substitute. If the real thing is 10/10 , I would rate this a 8.5/10 .

      Reply
      • Piping Pot Curry says

        April 20, 2021 at 8:53 am

        Hi - So good to hear that. Thank you so much for sharing it 😊

        Reply
    8. Sai says

      April 17, 2021 at 9:07 am

      Please mention the exact quantity of all the ingredients in the ‘quinoa oats dosa’ recipe - It is not mentioned anywhere in the recipe

      Reply
      • Meeta Arora says

        April 23, 2021 at 9:29 am

        Hi Sai - The exact quantities are in the recipe card. If you are at the top of the post, you can click the "jump to recipe" button to get to the detailed recipe card.

        Reply

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