Quinoa Oats dosa is a healthy South Indian vegan crepe/pancake recipe! This tasty instant snack/breakfast requires no fermentation or rice.
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What Is Dosa
Dosa is the Indian version of savory crepes, while Uttapam, made from the same batter, is a thicker, pancake-like variation. The batter is primarily made by soaking rice and lentils, then fermenting it overnight. While fermentation takes time, making dosa itself is quick and simple.
A beloved South Indian delicacy, dosa enjoys global popularity. For us South Indians, it’s more than just a meal—it’s comfort food that we can enjoy for breakfast, lunch, snacks, or even dinner! The same goes for idli, which are soft, steamed rice cakes made from a similar fermented batter. If you love pancakes or crepes, you’ll definitely enjoy dosa.
Whether it’s a hearty breakfast, an evening snack with tea or coffee, or a late-night dinner, dosa is always a reliable choice. It’s also perfect for kids returning from school or play, as long as the batter is ready. Over time, dosa batter becomes slightly sour—something many people actually enjoy.
Many believe making the perfect dosa is difficult, but with practice, it becomes second nature. I always keep dosa batter in my fridge because it’s my go-to quick meal, especially in the evenings. Since I love dosa so much, I’m constantly experimenting with healthier, rice-free variations.
Why Make Dosa With Quinoa
Quinoa is a superfood because it's gluten-free, high in protein, contains essential amino acids, is fiber-rich, and contains antioxidants. If you give me a new alternate grain like quinoa or teff, I first experiment with them in batters. If I like the flavor, I use it in other recipes. Be it Teff Idli or Quinoa Oats Dosa! This was the first vegan recipe I made with quinoa but somehow it never made it to the blog yet. I was craving for Masala Dosa the other day, so decided to make it healthy with quinoa dosa! I love that these Indian crepes/pancakes are fully made with healthy ingredients. Yet this vegan dosa is crispy and tastes similar to the regular dosa.
More Recipes With Quinoa
Like I mentioned above, I have experimented with quinoa a lot after having liked its taste. Here are some of the vegan quinoa recipes that are worth trying. Vegetable Quinoa Upma, and Chickpea Quinoa Khichdi are some recipes that I make with quinoa.
Why make this
- It's naturally vegan and gluten-free
- You can make the batter in advance and refrigerate it. It stays good for a week
- This recipe requires no rice and is made with healthy ingredients
- No fermentation required and can be made instantly
- The taste is similar to the regular dosa that's made with rice
Ingredients needed 🧾
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Quinoa - It is a healthier substitute for rice. Use the regular white ones or the tricolor ones.
Oats - I have used rolled oats here.
Flaxseed powder - I add it because it improves digestion and is rich in omega-3. If you don't have flaxseed powder, simply grind the flax seeds to make powder.
Lentils - I have used urad dal and chana dal in this recipe.
Fenugreek seeds - This makes the dosa soft and gives viscosity to the batter. You can also use ¼ cup poha instead.
How to make it 🔪
- Rinse quinoa, chana dal, urad dal, fenugreek seeds, and oats under running water for 2 minutes or till the water runs clear.
- Then, soak them all together in water for 5 hours.
- Drain the water and transfer it to a blender. You can also do it in batches if it doesn't fit the blender.
- Blitz to make a smooth batter by adding water. Pour this batter into a bowl, add salt and flax seed powder.
- Mix it all together. Adjust the consistency by adding little water if needed. Let it rest for 15 minutes on your countertop.
- Heat a skillet on a medium flame and pour a dollop of batter in the center. Using the back of the ladle, spread it like a crepe. Chef Tip - Drizzle oil or vegan ghee around it and cook it till it turns light golden and begins to leave the edges. Flip and cook the other side for another minute. Prepare the other dosas the similar way.
Serving suggestions 🍽
Serve Quinoa Oats Dosa immediately with some chutney/Sambhar/Molagapudi or Gunpowder on the side. Enjoy it with tea, filter coffee, or Dalgona coffee. Some other sides that will pair well with these Indian pancake/crepes are Bombay Chutney, Andhra Tomato Peanut Chutney, or Tomato Almond Chutney. Serve them for breakfast or as an evening snack. You can also pack it in lunchboxes. Sometimes we also have it for lunch or dinner.
Top recipe tips 💭
You can add any veggie toppings on top while preparing it. You can also make them thicker like a pancake using the same batter and that's called Uttapam. In fact, you can also stuff it with veggies and make it hearty and nourishing. You can add paneer, tofu, potatoes, sweet potatoes, bell pepper, tomatoes, onions, spinach, etc. If you are bored, lazy, or tired to make individual dosa, you can always make Dosa Waffles! You can also use a mini pancake pan and make multiple mini dosas in one go. If looking for an alternative to quinoa in this vegan recipe, add teff grains or brown rice.
Recipe FAQs 📖
If you have refrigerated the batter, it's a good idea to take it out at least 15-20 minutes before cooking it. The tawa in which you are going to make quinoa oats dosa needs to be warm and to check that, sprinkle some water over it. Use a cast-iron or nonstick skillet/tawa.
If the tava
sizzles and the water is quickly absorbed, it is a clear indication that the tava is ready. Always cook the dosa on low-medium flame.
Pour a spoonful of batter on the tava and start at the very center of the pan to spread it out in a circular motion.
Drizzle ghee/oil around the edges to cook it crispy. In fact, for an ultra-crisp dosa add a little more oil and cook it on a low flame for a longer period till it gets golden brown, and then flip it.
Any kind of dosa tastes good when hot/warm. You can make them just a little ahead of time. Also if you like crispy dosa, eat them immediately otherwise they will turn soft. Leftover batter can stay in the fridge for 4-5 days. The batter can also be frozen for 2-3 months. Thaw it overnight in the fridge, add some water if the batter has become thick. Then make oats quinoa dosa.
Recipes Similar To Dosa
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Recipe 📖
Quinoa Dosa Recipe | Healthy Vegan Crepe
Equipment
Ingredients
- 1 cup quinoa
- ½ cup urad dal
- ½ cup oats
- ⅓ cup chana dal
- 2 tablespoon flax seed powder
- ½ teaspoon fenugreek seeds
- salt
Instructions
- Rinse quinoa, chana dal, urad dal, fenugreek seeds, and oats under running water for 2 minutes or till the water runs clear. Then, soak them all together in water for 5 hours.
- Drain the water and transfer everything to a blender. You can also do it in batches if it doesn't fit the blender.
- Blitz to make a smooth batter by adding water. Pour this batter into a bowl, add salt and flax seed powder.
- Mix it all together. Adjust the consistency by adding little water if needed. Let it rest for 15 minutes on your countertop.
- Heat a skillet on a medium flame and pour a dollop of batter in the center. Using the back of the ladle, spread it like a crepe.
- Drizzle oil or vegan ghee around it and cook it till it turns light golden and begins to leave the edges. Flip and cook the other side for another minute.
- Prepare the other dosas the similar way.
- Serve Quinoa Oats Dosa immediately with some chutney/Sambhar/Molagapudi or Gunpowder on the side.
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cat says
HI, I can not eat oats, is there a substitute? I am also grain free and QF
Priya says
Hi, you can check any of these recipes and see what suits your diet. I have many kinds of dosa recipes on the blog. https://cookilicious.com/?s=dosa Hope this helps. Thank you.
Fatema says
Hi
Can we keep the batter overnight for fermentation and then use it. Or is quinoa/oats batter to be used for instant dosa.
Also, what is the role of chana dal and urad dal? Does it make it soft or crispy? My family prefers crispiness over softness when it comes to a dosa.
And lastly, can I use the batter (instant or fermented) to make Idlis? In that case, I would want it to be super soft and fluffy.
Thank you for your amazing recipes and detailed steps and notes. Very helpful.
Priya says
Hi Fatema, there is no need to ferment the batter. But you can keep the batter in the fridge. The lentils make it crisp. If you want to make idli, keep the batter thick. I have not made idlis but it should work. Hope that helps.
Tam Lee says
Looks amazing! When you say they can be stuffed with veggies, would that be after the dosa is cooked and then use them like a wrap?
Priya says
Yes, use it as a wrap. Cook the dosa first. Hope that helps. Thank you.
Rajal says
Superb
Priya says
thank you
Ahaana Sharma says
Quinoa is recommended by many doctors nowadays. But it doesn't taste that good when tried to eat it like rice. This recipe looks yummy and it is quite unique and also healthy. I would surely try this soon. Thanks for sharing this recipe. Keep sharing such healthy and yummy dishes.
Priya says
Thank you..yes, that is what I try to do. 🙂