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. 

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

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

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.

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.

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.