Quick Quinoa Dosa (Gluten Free)
Dosa is a gluten free savory crepe which is a staple in South Indian households. It can be made with lentils and rice which are ground together and fermented. This is a quick, nutritious and high protein variation of the tradition dosai made with quinoa flour and yogurt, which does not need fermentation. It is a great substitute for rotis or tortillas for those that are gluten free
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
5
Serves: 2-3
Ingredients
- 1 cup1 cup1 cup Quinoa Flour
- 0.5 cup0.5 cup0.5 cup Plain Yogurt, Sub with Greek Yogurt for extra protein
- 1 tsp1 tsp1 tsp Salt
- 1 cup1 cup1 cup Water, adjust quantity based on consistency of batter
- 2 tsp2 tsp2 tsp Ghee
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix up quinoa flour and yoghurt and start whisking with a little bit of water
- Keep adding water in small quantities as you go, whisk and make sure to have no lumps in the batter. Add water till the consistency isn't too thick or too water ( see video for how the consistency should be )
- Pour two scoops of the batter on a hot girdle and spread in a thin layer in circular motions ( see video for technique)
- Pour a few drops of ghee around the edges. A seasoned cast iron girdle works best, you can also use a non stick one
- Once the bottom layer is cooked, gently release the edges with the spatula, flip the dosai and cook for a minute.
- Longer it cooks the crunchier it gets. But make sure not to over cook it to avoid burning
- Serve with coconut chutney or your favorite stew
Notes
Please see video for the technique. It can take a few tries to get to learn it, but once you do, its a breeze!
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1960 |
| Fat: | 36 g |
| Carbohydrates: | 335 g |
| Protein: | 66 g |
| Cholesterol: | 13 g |
| Sodium: | 1189 mg |
| Fiber: | 32 g |
| Sugars: | 35 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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