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Quinoa Mysore Masala Dosa

Jyoti Behrani
Quinoa Mysore Masala Dosa is a savory crepe made with a combination of quinoa and lentils, with no rice added. Quinoa dosa is topped with a thin layer of red chutney and stuffed with masala (potato stuffing) and served with some sambar and coconut chutney 
Prep Time 4 hrs
Cook Time 20 mins
Ferment Time 8 hrs
Total Time 12 hrs 20 mins
Course Breakfast, Breakfast/Brunch, Main Course
Cuisine Indian, South Indian
Servings 8 dosa

Ingredients
  

INGREDIENTS FOR QUINOA MYSORE MASALA DOSA

ADD AT THE TIME OF MAKING DOSA

  • salt to taste
  • 1/8 teaspoon asafoetida (hing), optional

FOR POTATO STUFFING (ALOO MASALA)

FOR RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)

Instructions
 

PREP FOR DOSA BATTER

  • Rinse the lentils thoroughly, and discard any stones or debris. Soak in double the amount of water for a minimum of 4 hours.
    Rinse the quinoa thoroughly, and soak the quinoa in 2 cups of water for 4 hours.
    Note: Soak lentils and quinoa separately.

GRIND DOSA BATTER

  • Grind lentils first, using just enough water grind it into a smooth batter. Transfer the lentils batter into a bowl.
  • Add quinoa to the blender, using water as needed grind it into a smooth batter. Transfer the quinoa batter along with lentils batter.
  • Mix lentils and quinoa batter thoroughly.
    Note: The consistency of this batter is similar to a pancake batter.
  • Let the batter rest for 30 minutes. The batter is ready to be used for making dosa. But, I highly recommend fermenting the dosa for good reasons. Please refer to the post earlier - WHY FERMENT DOSA BATTER

FERMENT DOSA BATTER USING INSTANT POT

  • Turn ON the yogurt setting, and set it to 8 hours. Cover the inner pot with a glass lid or any plate that fits on it and let it ferment.
    Note: I left the batter to ferment overnight, around 10-12 hours.
  • Just before making dosa, add salt to the batter and mix well. The dosa batter is ready to be used.

TRADITIONAL METHOD FOR FERMENTING DOSA BATTER

  • Leave the batter on a countertop or in a nice warm place, away from any vent or direct sunlight. If the weather is nice and warm, the batter ferments in no time. In summer, it only takes a few hours for the batter to ferment. In winters it may take up to a day.

OVEN METHOD FOR FERMENTING DOSA BATTER

  • Warm the oven to the lowest temperature setting and turn off the oven. Place the batter inside the oven to ferment. Alternatively, if you have an oven light, you can leave the light on and the batter ferments beautifully. 

HOW TO MAKE QUINOA MYSORE MASALA DOSA

  • To make dosa, you will need
    Hard anodized dosa tava OR
    Cast iron griddle
  • Before you start making dosa, fill a small bowl with ice-cold water, and a couple of paper towels.
  • Heat a non-stick griddle or a cast iron pan. Sprinkle some water, and wipe it with a damp paper towel. Reduce the heat to low, ladle a spoonful of dosa batter into the center of the griddle.
  • Starting from the center of the griddle, using a circular motion, spread the dosa batter evenly as possible.
  • Turn the heat to medium and cook the dosa.
  • Drizzle some ghee or oil, and spread it using a spatula.
    Note: For vegan use oil.
  • As the dosa gets cooked, the center and the edges of the dosa start to brown.
  • Apply around 1/2 teaspoon of Red chutney, adjust to taste.
  • Spread a couple of tablespoons of potato stuffing. You can add the filling of your choice before folding the dosa. Please refer to the post for – TYPES OF STUFFING FOR QUINOA MYSORE MASALA DOSA
  • Run the spatula around the edges of the dosa, and carefully fold the dosa in half.
  • Quinoa Mysore masala dosa is ready to be devoured. Serve dosa hot with sambar and coconut chutney for a complete power-packed, healthy meal. 
  • IMPORTANT: Before making the next dosa, reduce the heat to low. Sprinkle some cold water onto the griddle, and wipe it with a damp paper towel. Make sure to bring down the temperature of the griddle.
    Note: If the griddle is too hot, the batter will stick to the griddle, and will not be able to spread. To be able to spread the batter, every time you must start with a warm griddle not hot. Continue with the remaining batter.
  • This recipe makes around 8, 12-inch dosa.

Notes

Ice cold water helps bring down the temperature of the griddle. 
Please refer to the post for the following:
  1. Why Ferment Dosa Batter
  2. Types Of Stuffing For Quinoa Mysore Masala Dosa
  3. Pro Tips For Perfect Dosa Batter
  4. Pro Tips For Paper-Thin, Crispy Dosa
  5. Frequently Asked Questions
 
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