Quinoa Amaranth Dosa

Name: Quinoa Amaranth Dosa
Total time: 1800 s
Yield: 4/5 servings
Cuisine: Indian
Ingredients: 1 cup quinoa; 1/2 cup urad dal; 1/2 tsp Fenugreek (methi) seeds; 1 cup Amaranth leaves chopped; 2 green chillies finely chopped; 1/2 tsp cumin seeds; 1.5 cup or as needed water for grinding; 1 tsp or as needed Salt; 1 tsp or as needed Oil for greasing dosa skillet

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#ga24
#Dosa #Amaranth leaves

Crispy Quinoa Amaranth Dosa is made with quinoa, urad dal and amaranth leaves. This dosa is crispy and light like a normal dosa, with a mild quinoa flavor. Healthy for breakfast too.
Amaranth leaves, also called Lal Saag are a storehouse of antioxidants and nutrients. These leaves contain protein, calcium, iron, essential vitamins, zinc etc. are rich.

#ga24
#Dosa #Amaranth leaves

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#ga24
#Dosa #Amaranth leaves

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Ingredients

30 minutes

4/5 servings

1 cupquinoa
1/2 cupurad dal
1/2 tspFenugreek (methi) seeds
1 cupAmaranth leaves chopped
2green chillies finely chopped
1/2 tspcumin seeds
1.5 cup or as needed water for grinding
1 tsp or as needed Salt
1 tsp or as needed Oil for greasing dosa skillet

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Steps

30 minutes

1

Rinse the quinoa and urad dal 2 to 3 times in water.
2

Then soak the urad dal and quinoa in enough fresh water for 4 hours. Add ½ tsp methi seeds in the urad dal while it's soaking.
3

Wash amaranth leaves and chop finely.
4

After soaking, drain the water from the quinoa and urad dal. Now add both the quinoa and dal to the mixer grinder. Add amaranth leaves, green chillies, cumin and water.
5

Add 1 cup of water to the mixer first. Then ½ cup or as needed. I added 1 ½ cups of water and prepared dosa batter of smooth consistency. Remove the batter in a bowl.
6

Add salt and mix. Let the dosa batter rest for at least 20 minutes to an hour. After half an hour, add 2 to 4 tbsp of water or as needed to make a smooth batter and then immediately make the dosa.
7

The consistency of dosa batter will be similar to pancake batter.
Heat a flat non-stick pan on medium heat and grease with little oil. Pour the dosa batter to the hot pan. Using a ladle spoon, start spreading the batter outwards in a circular motion.
8

Once the bottom of the dosa starts turning golden brown and crispy, the dosa base will start leaving the pan. Flip the dosa over and cook the other side for 2-3 minutes.
9

Flip the dosa once again and fold. Remove from pan and serve hot. You can make 12-15 medium sized dosas.
10

Serve hot crispy quinoa amaranth dosa with sambar or coconut chutney for healthy breakfast.