Crispy Quinoa Dosai

I am not sure about other South Indian households but in mine, the dosai is irreplaceable. A week without it and it feels like forever. But consuming carbs in such high quantities on a regular basis makes you feel very guilty as well. So here we are taking baby steps in reducing the amount of carbs but still not compromising too much with respect to taste :).

Quinoa dosai is pretty easy to make. The taste of quinoa dosai is not too wierd either and it turns out as crispy as normal dosai does. If you can put up with the odd smell of ground and fermented quinoa, then there is no turning back to the regular kinds :)

Ingredients

Quinoa - 2 cups
Idly rice - 1 cup
Raw rice - 1 cup
Urad dal - 1 cup
Fenugreek seeds - 1 Tsp
Salt as per need

How do you do it

1. Follow the tips to make dosai batter from this very detailed post that I did earlier - How to make dosai batter

2. Wash and Soak all the ingredients except salt in enough water for 4-5 hrs.

3. Use your wet-grinder to grind into a smooth batter, adding salt before you finish - should take 30 minutes

4. Transfer batter to a big vessel and allow it to ferment overnight or for 8-12 hrs depending on the climatic conditions in your place.

5. Make crispy guilt free quinoa dosais and enjoy them with chutney/sambar :)