Quick Quinoa Dosa (Gluten Free) (Edit recipe)

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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

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 2-3

Ingredients

1 cup Quinoa Flour
0.5 cup Plain Yogurt, Sub with Greek Yogurt for extra protein
1 tsp Salt
1 cup Water, adjust quantity based on consistency of batter
2 tsp Ghee

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Process

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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

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.