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.