• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cookilicious logo

  • About
  • Recipes
  • Podcast
  • Collaborate
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Collaborate
  • Podcast
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » South Indian » Quinoa Dosa Recipe | Healthy Vegan Crepe

    Published: Sep 28, 2021 · Modified: Sep 28, 2021 by Priya * This post may contain affiliate links.

    Quinoa Dosa Recipe | Healthy Vegan Crepe

    Recipe Print
    3 Quinoa Dosa folded in half and text at the top
    3 image collage of Quinoa Dosa with text at the top

    Quinoa Oats dosa is a healthy South Indian vegan crepe/pancake recipe! This tasty instant snack/breakfast requires no fermentation or rice.

    3 Quinoa Dosa rolled halfway
    Best breakfast or snack ever!

    Table of Contents

    • Calling all dosa lovers
    • Trending now
    • Recipes similar to dosa
    • Why quinoa
    • Why make this
    • Ingredients needed
    • Here's how to make it
    • Serving suggestions
    • Top tips, recommendations, and suggestions
    • Tips to make the perfect dosa
    • Quinoa Dosa Recipe | Healthy Vegan Crepe

    Calling all dosa lovers

    Dosa is the Indian version of savory crepes and Uttapam (made from the same batter), is its slightly beefier cousin which you can call an Indian savory pancake!

    The batter is mainly made with soaked rice and lentils and then fermented overnight. Only fermenting the batter takes time, otherwise, it's a quick and simple recipe. 

    Trending now

    It is a South Indian delicacy that enjoys global fanfare! We South Indians can have dosa for breakfast, lunch, snack, and dinner! The same goes for Idli which is fermented steamed cakes.

    I do have the traditional dosa recipe on the blog. You can read it here. If you are looking for an authentic Idli recipe, it's here. If you generally love pancakes or crepes, you will love this Indian dosa too!

    Now, many feel that making the perfect dosa is a task that cannot be mastered. But let me tell you that it is a skill that you can master over time with some practice.

    I like to have some kind of dosa batter in my fridge all the time else I get very anxious. That's because it's my quick fix whenever I get hungry (especially in the evenings).

    Since I love dosa so much, I am always trying out alternate recipes that don't use rice so I can make nutritious and healthier dosas.

    Recipes similar to dosa

    Here are some interesting twists to the regular dosa or uttapam recipe that you can try. They make a great snack that can be enjoyed at any time of the day. 

    • Spicy Quinoa & Red Pumpkin Adai | Lentil Dosa
    • Instant Wheat Flour Dosa
    • Instant Carrot & Oats Dosa/Crepes
    • Potato Dosa
    • Masala Dosa with Sweet Potato Filling
    • Nutritious Pink Uttapam with Beets & Veggies
    • Kale Adai | Kale & Lentil Savory Pancakes
    rolled Quinoa Dosa served in a tray
    Want to join me for breakfast?

    Why 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!

    Quinoa recipes

    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
    • Quinoa Lentil Cabbage Roll Soup
    • Chickpea Quinoa Khichdi
    • Quinoa Red Pumpkin Adai
    • Sweet Potato Quinoa Idli

    Why make this

    Whether it's for breakfast, as a coffee-time or tea-time snack, or dinner at midnight, the ubiquitous dosa is always a preferred option.

    When kids come back from school or from play and are hungry, dosa comes to the rescue.

    If the batter is ready, you can enjoy this snack any time of the day. Of course, it begins to turn a tad sour after a week. But many actually like the sour taste.

    • 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

    all the ingredients needed to make Quinoa Dosa placed on a table with labels on them
    That's all you need!

    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. 

    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 1/4 cup poha instead.

    Here's how to make it

    6 image collage showing the steps to make Quinoa Dosa
    So easy to make!
    1. Rinse quinoa, chana dal, urad dal, fenugreek seeds, and oats under running water for 2 minutes or till the water runs clear.
    2. Then, soak them all together in water for 5 hours.
    3. Drain the water and transfer it to a blender. You can also do it in batches if it doesn't fit the blender.
    4. Blitz to make a smooth batter by adding water. Pour this batter into a bowl, add salt and flax seed powder.
    5. Mix it all together. Adjust the consistency by adding little water if needed. Let it rest for 15 minutes on your countertop.
    6. 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.
    rolled Quinoa Dosa served in a tray
    Want to join me for breakfast?

    Serving suggestions

    Serve Quinoa Oats Dosa immediately with some chutney/Sambhar/Molagapudi or Gunpowder on the side. 

    Some other sides that will pair well with these Indian pancake/crepes are Bombay Chutney, Andhra Tomato Peanut Chutney, Tomato Almond Chutney, Onion Bell Pepper Chutney, and Spinach Peanut 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 tips, recommendations, and suggestions

    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.

    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.

    If looking for an alternative to quinoa in this vegan recipe, add teff grains or brown rice.

    Tips to make the perfect dosa

    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.

    3 Quinoa Dosa folded in half
    Instant dosa recipe!

    Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.

    3 Quinoa Dosa rolled halfway

    Quinoa Dosa Recipe | Healthy Vegan Crepe

    Quinoa Oats dosa is a healthy South Indian vegan crepe/pancake recipe! This tasty instant snack/breakfast requires no fermentation or rice.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Asian, Indian, South Indian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Soaking time: 4 hours
    Servings: 8 people
    Calories: 170.54kcal
    Author: Priya Lakshminarayan

    Equipment

    skillet

    Ingredients 

    • 1 cup quinoa
    • 1/2 cup urad dal
    • 1/2 cup oats
    • 1/3 cup chana dal
    • 2 tbsp flax seed powder
    • 1/2 tsp 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. 

    Notes

    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.
    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.
    If looking for an alternative to quinoa in this vegan recipe, add teff grains or brown rice.
    Tips to make the perfect dosa
    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.

    Nutrition

    Serving: 2dosa | Calories: 170.54kcal | Carbohydrates: 28.63g | Protein: 8.21g | Fat: 2.73g | Saturated Fat: 0.27g | Polyunsaturated Fat: 1.32g | Monounsaturated Fat: 0.57g | Sodium: 2.81mg | Potassium: 154.12mg | Fiber: 6.87g | Sugar: 0.24g | Vitamin A: 3.75IU | Vitamin C: 0.54mg | Calcium: 38.36mg | Iron: 2.61mg
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
    Love watching recipe videos?Subscribe to my Cookilicious YouTube channel now to get your weekly recipe fix - Youtube

    Did you make this recipe? Be sure to leave a star rating below!

     Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

    « Tomato Rice Recipe | Thakkali Sadam
    Guava Ice Cream (No-Churn Recipe) »
    372 shares
    GIFT FOR YOU

    Free Vegan Beginner's Guide

    Tips, recipes & secrets to transform your lifestyle.

    Reader Interactions

    Comments

    1. Ahaana Sharma says

      June 12, 2019 at 3:47 am

      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.

      Reply
      • Priya says

        June 12, 2019 at 8:37 am

        Thank you..yes, that is what I try to do. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT ME

    Every recipe here tells a story that is simple, easy to follow and has a tasty soul. Come join me in my kitchen and let me take you on a gastronomical journey. Vegetarian & vegan cooking is so much fun! Read more...

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    GIFT FOR YOU

    Free Vegan Beginner's Guide

    Tips, recipes & secrets to transform your lifestyle.

    SEARCH A RECIPE OR INGREDIENT

    Featured On

    Get my Cookbook

    We are on YouTube!

    Summer Fun!

    Vegan Paella served in a pan

    Vegan Paella Recipe

    a hand digging into a bowl of Vegan Beetroot Peanuts Raita with a spoon

    Vegan Beetroot Peanuts Raita

    Vegan Mushroom Spinach Pasta Salad served in a platter with a spoon in it

    Vegan Mushroom Spinach Pasta Salad

    3 Vegan Corn Tostadas served on a wooden platter

    Vegan Corn Tostadas

    one big bowl of Vegan Teff Kheer Porridge with a small bowl of the same on the side

    Vegan Teff Kheer Porridge

    a bowl filled with Veg Hakka Noodles and a fork in it

    Veg Hakka Noodles

    TRENDING NOW

    3 glasses of Thandai Milkshake served next to a bowl of colors and rose buds

    Thandai Milkshake | Dry Fruit Milkshake

    a hand brushing Tomato Cheddar Scones with butter

    Tomato Cheddar Scones

    Dal Tadka served in a brass bucket with a spoon in it

    Dal Tadka in Instant Pot

    Instant Pot Mexican Rice served in a rectangular tray

    Instant Pot Mexican Rice

    Avial served in a bowl with 3 spoons in it

    Avial Recipe | South Indian Mixed Veggie Curry

    a small round kadai filled with Aloo Matar

    Aloo Matar

    Footer

    Stay connected

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Priya

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Cookilicious

    372 shares
    • 216