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 dosaIf 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.