Easy Quinoa Dosa Recipes Made Two Ways! - 24 Mantra Organic

Easy Quinoa Dosa Recipes Made Two Ways! - 24 Mantra Organic


Delicious quinoa dosa to make!



Dosas are one of the tastiest and most satisfying comfort breakfast meals across India. The crispy, savoury crepes pair well with potato sabzi, chutney, and sambhar, making it a complete and wholesome meal. But what if we told you that you could make this already healthy dish even healthier? Enter our quinoa dosa recipe.


Quinoa has emerged as a superfood that is an excellent substitute for rice. What’s more, the organic variant is even more healthy. So how about giving it a healthy twist with this quinoa dosa recipe? Here, we have two quinoa dosa recipes – one prepared in the traditional way with fermented batter, and the second is an instant version.

Let’s get started!

Traditional Quinoa Dosa With Batter Recipe

First, we have a quinoa dosa recipe that requires soaking and fermentation. Do bear in mind that this recipe requires some amount of advance preparation, so you must plan accordingly.


  • 1.5 cups of quinoa
  • Half a cup of rice
  • Half a cup of skinned black gram (dehusked urad dal)
  • A tablespoon of fenugreek seeds
  • Half a teaspoon of salt
  • 4-5 tablespoons of vegetable oil


  1. Add the quinoa, rice, dal, and fenugreek seeds to a bowl and rinse them together until the water runs clear.
  2. Put it to soak for about 4 to 6 hours.
  3. After the soaking time elapses, transfer the soaked rice, dal, quinoa, and fenugreek seeds to a wet grinder jar and blend it into a smooth batter of desirable consistency.
  4. Pour out the batter into a bowl, add a pinch of salt to it, and beat it for 5 to 10 minutes to aerate the batter.
  5. Now, let the batter rest for at least 6 to 8 hours (preferably overnight). Ideally, a well-fermented batter rises by 20 to 30% in volume.
  6. Once the batter is ready, heat a dosa pan over medium flame. Meanwhile, stir the batter to make it free-flowing.
  7. Lightly grease the surface of the pan with some oil and pour out a ladleful of the dosa batter on the tawa. Spread it out thinly and evenly in a circular motion.
  8. Drizzle some oil along the sides of the dosa to make it super crisp. Let it cook until the sides leave the pan, and you notice golden-brown spots.
  9. Flip the dosa over and let the other side cook for another 1-2 minutes. Your quinoa dosa is ready!

Instant Crispy, Thin Quinoa Dosa Recipe

In the above quinoa dosa recipe, it is evident that you need at least 12 to 14 hours just to get the batter ready. But what happens when you are in a pinch and wish to whip up something immediately? Here is an instant quinoa dosa recipe just for these situations!


  • A cup of quinoa
  • Half a cup of rolled or instant oats
  • Half a cup of skinned black gram
  • A quarter cup of chana dal
  • About 1.5 cups of water
  • Half a teaspoon of salt
  • 4-5 tablespoons of vegetable oil


  1. Combine the quinoa, rolled oats, urad dal, and chana dal in a bowl (do not add the oats if you are using the instant variety), and rinse it.
  2. Add three cups of water to the bowl and let the grains and lentils sit for about two hours.
  3. Transfer the contents into a blender jar (add the instant oats at this stage if you are using them), and blend it until it has a dosa batter consistency.
  4. Pour out the batter in a bowl and add the salt. Let the batter rest for 20 to 30 minutes.
  5. Heat the non-stick dosa tawa on a medium flame and apply a thin coating of oil. Now, take a ladleful of dosa batter and spread it evenly across the surface in a circular motion.
  6. Spread a few drops of oil along the edges of the dosa and let it cook until it turns golden brown.
  7. Once the dosa is crisp on one side, flip it and cook the other side. Your quinoa dosa is ready to be served!

Notes on Quinoa Dosa Recipe

Here are a few ways in which you can amp up the flavours of the quinoa dosa recipe:

  • Massage and wash the quinoa at least 3-4 times as it gets rid of the saponins. It also removes any chemicals, pesticides, and insecticides that may be sitting on the surface. Alternatively, you can use organic quinoa for better taste and no chemicals.
  • Both the types of quinoa dosa batter can stay fresh up to 3 days if you store it in an airtight container in your refrigerator.
  • To get crispy thin dosas each time, lower the heat and wipe the pan with an onion cut in half or a wet paper towel. This step cools down the pan a little bit and makes it easier to spread out the dosa batter. After that, you can increase the temperature to medium.
  • You can add grated or blended cucumbers, bottle gourd, zucchini, and similar water-rich vegetables to make the quinoa dosa recipe healthier.

With the above recipes, you can serve up crisp, light, and delicious quinoa dosa at all times!

Try 24 Mantra Organic’s Quinoa and savour the taste of organic goodness.

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