Go Back
+ servings
a set of hands cutting a quinoa dosa with a fork and knife
Print Pin
5 from 1 vote

Quinoa Dosa | Uttapam

You can tweak the regular dosa batter & make it more nourishing by adding quinoa to it. Quinoa Dosa is a vegan savory pancake that you can enjoy as a snack.
Course Breakfast, Snack
Cuisine Asian, Indian, South Indian
Prep Time 10 minutes
Cook Time 10 minutes
Soaking time 4 hours
Servings 4 people


  • 3 cups dosa batter
  • 1 cup quinoa
  • 1/2 cup urad dal
  • salt to taste
  • any vegetable toppings of your choice
  • oil or ghee for cooking


  • Here is how you can do it. Wash and rinse quinoa very well. Then, soak it along with urad dal lentils in water for 4 hours minimum. Drain the water and transfer it to a blender. Blitz to a smooth paste by adding little water. Pour this over the already prepared dosa batter, add salt and mix it all together. Quinoa dosa batter is now ready. If you have refrigerated this batter, its a good idea to take it out at least 15-20 minutes before cooking it. The pan in which you are going to make dosa needs to be warm and to check that, sprinkle some water over it. If the tava/pan sizzles and the water is quickly absorbed, it is a clear indication that the tava is ready. I have seen some smear some oil and rub a cut onion over the tava to moisten the tava before starting to make the dosa. Pour a spoonful of batter onto the tava and start at the very center of the pan to spread it out in a circular motion. Smear ghee/oil around it 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. You can add any veggie toppings on top while preparing it. I have used some leftover cilantro-coconut mixture from Vegan & Gluten- Free Polenta & Cilantro Savory Bites recipe as toppings today. Serve Quinoa Dosa with some chutney/Sambhar/Molagapudi | Gunpowder on the side.