Quinoa Millet Dosa with Tofu Masala

  

Tips to Remember: 

Quinoa, ragi and jowar are all gluten-free, so the challenge of getting whole dosa is solved by simply adding some semolina that helps to keep the batter together.

Ingredients: 

1 cup quinoa flour 

2 tsp semolina

1 tsp ragi flour 

1 tsp jowar flour 

½ cup curd (preferably sour) 

Salt to taste 

1 tsp whole jeera

1 green chili chopped

3-4 tsp ghee or oil (for cooking dosa)

 

For Tofu / paneer Masala 

1 cup tofu, crumbled 

 1 medium onion finely chopped

1 green chili, finely chopped 

½ tsp mustard seeds 

4-5 curry leaves finely chopped

1 pinch turmeric powder 

Salt to taste

2 tsp freshly chopped coriander

2 tsp cooking oil

 

Preparations

Take a large mixing bowl, and add the quinoa flour along with semolina, ragi flour and jowar flour. Mix everything well, then add the curd to it. Mix it and add water to get a thick batter-like consistency. Add salt and let the batter sit for 10 minutes. 

In the meantime, prepare the tofu masala. If you do not use tofu, you can easily replace that with paneer. 

In a kadhai, add some oil and heat it on medium heat. Now add the mustard seeds and let that crackle. Now add the green chili and curry leaves. 

Once everything crackles, add the chopped onions and cook them till they turn pink. Add turmeric and mix everything well. 

Now add the crumbled tofu and season with salt. 

Once the mixture has cooked well, garnish with freshly chopped coriander and keep aside. 

You can add some finely chopped tomatoes/ green peas to the tofu/ paneer masala. 

To prepare the dosa, take a non-stick pan (or any pan that doesn’t let food stick or burn), and heat it on medium heat. Splatter some water on the pan to cool it slightly. Now gently pour a ladle full of the prepared batter, and gently spread it on the pan to form a round dosa shape. 

Avoid spreading it very thinly, or the dosa might break. Keep the thickness to medium. Pour some ghee or oil on the edges. Flip the dosa to cook on both sides. 

You can add your tofu masala in the centre of the dosa before folding it, as it is done traditionally or you can serve the tofu masala on the side. 

While this dosa tastes great as it is, you can also enjoy it with coconut chutney and sambar. 

 

 

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