Ingredients:
1½ Cup Quinoa,
½ Cup brown Rice,
½ cup yellow or green moong dal,
½ Cup Skinless black gram /urad dal,
1 tablespoon Chana dal,
1 tablespoon Fenugreek seeds,
4 tablespoon Cooking Oil or as required,
½ teaspoon Salt or as required,
1 teaspoon cumin seeds
Method
Wash and soak Quinoa, rice, dal and methi seeds together for at least
4-6 hours. If possible, soak it overnight. After soaking, discard the
water and blend the soaked grains in a high-speed blender with ½ to 1
cup of water. Add salt and blend well. The batter should be of flowing
consistency.
Ferment: the batter overnight.
Heat griddle or a dosa tawa.
Now use a ladle to pour half a cup of batter and spread evenly by moving the ladle in a circular motion.
Next, drizzle some cooking oil on the dosa. Let the dosa cook till golden brown.
Serve this dosa hot and with chutney and sambar.
Notes:
- If the
dosas are not crisp enough, add a tablespoon of rice flour mixed with
roasted tapioca flour. This helps to make the dosas crispier.
- Use sea salt for fermenting batter. Regular salt has iodine and it hinders the fermentation process.