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INSTANT SPROUTED-QUINOA DOSAS

The standard Indian Dosa is made with by soaking rice and lentils, blending, and then fermenting for several hours. Our Sprouted-Quinoa Dosa is a quick way to enjoy the dosas you love yet cut down your time in the kitchen so that you can do what you enjoy best. Eating!

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Here is the recipe:

SPROUTED-QUINOA DOSA 

Preparation Time: 30 minutes;  Serves: 6 (makes about twelve 10-inch paper-thin Dosas)

 

Ingredients:

2 cups sprouted quinoa (you can buy this just like regular dry quinoa grains)

2.5 cups lukewarm water

2 green chilies

1 tbsp chopped ginger

1/4 cup white rice flour

1 tsp unflavored Eno (or baking soda)

8 drops of lemon juice

1 tbsp salt

Coconut oil or Ghee

 

Instructions:

  1. Soak the quinoa in a vessel with water for 20 minutes, and then drain the water out, using a mesh sieve. (You can discard this water, which will be bitter, due to the saponins in quinoa.)
  2. Using a blender or food processor, blend the quinoa, chilies, & ginger together with a little bit of water – you are looking for thin pancake batter consistency.
  3. Add the rice flour to the quinoa batter and mix well. Now add the Eno/Baking Soda, lemon juice, & salt, letting it stand for 5 minutes. While you wait, heat your pan on medium-heat to prep.
  4. Using a paper towel, spread a few drops of oil well all over your pan. You have maintained the proper temperature of your pan when you can throw a couple of drops of cold water onto the pan and it sizzles / bubbles. (Throwing a few drops of water will also regulate the pan temperature and bring it to a slightly lower temp to put your batter on and spread.)
  5. DOSA MAKING: Ladle about 2 ladlefuls of batter into the middle of the pan quickly.  Using the back of your ladle, spread the batter out evenly, using a clockwise spiral of concentric circles from the inside to the outer edge of the pan.
  6. As the dosa cooks, dribble a few drops of oil around the outer edge and in the center area as well.
  7. The dosa will be done when it is golden brown and crispy. The edges will have slightly curled upward, and you will need not flip this dosa if you have spread the batter thinly enough.
  8. Transfer onto your plate, using your spatula, and fold in half.
  9. Enjoy with a bit of ghee, pickle, or chutney of your choice! Our favorite is coconut chutney.

 

 



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