Quinoa dosa is the Indian crepe made with quinoa and black gram — one of the delicious ways of infusing quinoa into a regular South Indian breakfast.
The batter is fermented, thereby making it comfortable for all ages.
Another trendy variation of dosa is quinoa dosa, which is crispy and light that everyone will fall in love with. It tastes similar to regular dosa, with the mild flavor of quinoa.
It's a great way to start the day with a feel-good breakfast.
The people have started moving towards a healthy way of living. It is blissful that the market nowadays is filled with a healthy alternative. Quinoa is one such ingredient that hit the Indian market with a bang. And to my surprise, there are few limited resources for using this.
The Quinoa Dosa Recipe is created to customize the new ingredient to our regular Indian menu.
The following paragraph is for those who do not know much about quinoa. Others may skip this and proceed with the next section.
What is Quinoa Dosa?
'Quinoa' is the Columbian grain, and 'Dosa' is the South Indian breakfast item. Though these are similar to the savory crepes in taste, they are entirely different in the preparation style.
Quinoa is versatile and can beautifully absorb any flavor when cooked. Dosas turned out super crispy.
Side dishes for Quinoa Dosa
The dosa is super crispy and a visual treat to the eyes. This tastes exceptionally good when served with mullangi sambar, chutney, and Idli Podi.
The chutney-like radish chutney, green mango chutney, mint chutney for dosa, coconut chutney, poondu chutney, celery chutney, Instant tomato chutney,cabbage chutney, and tomato thokku tastes incredible with this delicious quinoa dosa.
I like to have this healthy dosa with simple like coconut chutney for breakfast, which makes it perfect to start the day.
When I serve for dinner, I try to compliment with the chutney and sambar. Or with some spicy chutney like mint chutney or green mango chutney.
The ingredients for Quinoa Dosa
Quinoa
Quinoa is the main ingredient in this recipe. The Quinoa dosa batter ratio has no strict rules and depends on your affordability. Quinoa is a little pricy than regular grains.
But spending on these grains is worth its value. Quinoa naturally tastes slightly bitter; you can overcome this by rinsing multiple times until the water is clear.
Rice
Adding rice to make Quinoa dosa makes it even stiffer and crisper. But this is optional; quinoa dosa can also be made without adding rice.
If you are thinking about skipping the rice, substitute it with quinoa. Use two cups of quinoa for a half cup of urad dal.
Fenugreek
Another essential ingredient here is fenugreek seeds. This item is responsible for adding the robust flavor and the color. These bring color and taste and work as an excellent body coolant.
Storing Ideas
These healthy quinoa dosas are best to eat when they are made fresh. It is not a wise idea to save after the dosas are completed. So I strongly advise making it just before eating.
But the batter can be made well in advance and stored in the refrigerator for about a week.
Printable recipe card
Quinoa Dosa Recipe (Fermented Crepe)
Quinoa Dosa Recipe, the trendy grain customized to Indian style breakfast/dinner dish. Tastes delicious and absolutely worth the efforts.
Rinse and soak quinoa, rice, urad dal, and fenugreek seeds together for 4-6 hours.
Add it to the blender/grinder. And grind to a flowing consistency like dosa batter.
In a large bowl, pour the bater and salt. Blend them well wooden ladle or hand. I prefer to mix them with hand as fermentation process would be done quicker.
Rest them overnight or for 6 hours. The batter might have raised to 20% more when the fermented properly.
Heat griddle or dosa pan over medium heat. And spread evenly ⅓ cup of batter on to the pan in a circular motion.
Drizzle a teaspoon of vegetable oil to the dosa. Cook until it becomes golden brown on the edges.
Then flip to the other side and cook for about 2 min in low heat.
Now the super crisp Quinoa dosa is ready. Serve with tomato chutney and coconut chutney.
Notes
If the dosas are soggy, add little rice flour, to make the dosas crispier.
Meat or meat broth works very well. We primarily cook our quinoa in pork broth with bits of leftover pork chop in it, and the rich flavor from the meat tones down the flavor of the quinoa. Strong flavors like onions or spices work too.
If you're serving it as a simple side, season it first. At the very least, toss it with salt, pepper, lemon or lime juice, and a drizzle of olive oil. To kick it up another notch, stir in chopped herbs, minced garlic, toasted nuts, or crumbled feta cheese, or use it in one of the quinoa recipes below!
Flavor Profile: What does quinoa taste like? Now you know that quinoa is a seed that originated in the Andes and comes in three different colors, but let's talk about flavor. These pseudograins have a nutty undertone and an earthy aftertaste similar to brown rice. However, they have a soft yet slightly chewy texture.
The outer cover of quinoa tastes bitter and hence first make sure to rinse it in water well for three four times. And the ratio of quinoa to water is 1:2 while cooking. Once you are done rinsing, measure quinoa and add twice the amount of water to it and let it cook for exactly 20 minutes.
Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.
Rinsing quinoa definitely starts to hydrate the seeds. Flavor – In terms of flavor, the unrinsed quinoa definitely had a nuttier, earthier flavor, but I didn't find it bitter at all. The rinsed quinoa was definitely milder and the flavors more muted.
Soak uncovered at room temperature for at least 2 hours, or overnight. Then drain and rinse once more. For cooking soaked quinoa, you'll add 1.5 times as much water as quinoa to a saucepan, which in this case would be 1.5 cups. Bring water to a boil, then add quinoa and bring back to a boil.
Do you need to soak quinoa before cooking it? In short, no, you don't need to soak quinoa. However, doing so is said to remove phytic acid, which may make it easier for people to digest quinoa. If you just want to remove the bitter flavor from quinoa, rinse it under cold water for about a minute.
You can eat one-two cups of cooked quinoa in a day. You should avoid eating it if you experience stomachache, itchiness or vomiting after consuming it. A study by Harvard Public School of Health has reported that eating a bowl of quinoa daily is healthy and without any side effects.
While the cost of planting and sowing quinoa is not that expensive, the bulk of the cost for good quality quinoa goes into removing saponin, which is a toxic layer that protects the grain and gives it a very bitter taste.
White, red, or black? They're pretty much all the same nutritionally—so go with what tastes best to you, says Lauren Harris-Pincus, MS, RDN, owner of Nutrition Starring You, LCC. White quinoa is the least bitter of the three, while red and black have a chewier texture that holds up better in cold dishes like salads.
Quinoa is a complete source of protein and makes a great addition to a healthy salad. The combination of fiber, protein and healthy fats can turn a light side salad into a robust entrée.
How Quinoa Helps In Weight Loss? Rich dietary fibre and protein increase metabolism, and that makes quinoa good for weight loss. Cooked Quinoa contains five grams of dietary fibre per cup. Eating high fibre foods is often the missing piece when a person is trying to shed weight.
Toasting brings out the oils and rich nuttiness of grains, lending depth of flavor to a variety of dishes. 1. Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes. Turn the quinoa into a medium saucepan and cook over medium heat, stirring constantly.
The fiber in quinoa can also help with cholesterol and blood sugar levels, lowering your risk of diabetes and heart disease. Quinoa is rich in antioxidants, which can prevent damage to your heart and other organs. A diet high in antioxidants has been linked with a decreased risk of heart disease.
Whilst quinoa may well be considered on-trend, it is still far too often underestimated. Quinoa can be used for everything from a complete hot dish to a quick cold recipe! As a pioneer of the sacred seed, Priméal reveals all the grain's secrets for a healthier diet.
*Soaking grains helps to remove some of the naturally occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Rinse quinoa thoroughly then add to a large mixing bowl or pot and cover with twice the amount of lukewarm water (2 cups water, 1 cup quinoa).
Many people think that quinoa can be cooked just like other grains, but that's not quite the case. It absorbs liquid differently than most grains, so it can't just be swapped for them in a recipe or cooked in the same way. Be sure to follow the proper steps for how to make perfect quinoa for the best results.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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