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+ servings
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.
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




  • 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. 


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.


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