Instructions

1. Soaking:

• Rinse the quinoa, urad dal, rice, and poha separately in cold water.
• Soak the quinoa, urad dal, and fenugreek seeds together in enough water for 4-6 hours or overnight.
• Soak the rice and poha together in a separate bowl for the same duration.

2. Grinding:

• Drain the soaked quinoa, urad dal, and fenugreek seeds.
• Drain the soaked rice and poha.
• Grind the quinoa, urad dal, and fenugreek seeds together with enough water to make a smooth batter. The consistency should be similar to regular dosa batter.
• Grind the rice and poha together with a little water until smooth.
• Mix the two batters together, add salt to taste, and mix well. The batter should be of pouring consistency.

3. Fermentation:

• Cover the batter and let it ferment in a warm place for about 8 hours or overnight. The fermentation time may vary depending on the temperature of your kitchen.

4. Making Quinoa Dosas:

• Heat a non-stick or cast-iron skillet (dosa tava) over medium heat.
• Once hot, reduce the heat to low, and grease the skillet with a little oil or ghee.
• Pour a ladleful of the quinoa dosa batter onto the center of the skillet.
• Quickly spread the batter in a circular motion from the center outwards to form a thin dosa.
• You can make it as thin or thick as you prefer.
• Drizzle a little oil or ghee over the dosa and around the edges.
• Cook until the dosa turns golden brown and crispy on the bottom side.
• If you want to add toppings or fillings, sprinkle them on the dosa at this point.
• Fold the dosa in half or roll it up and remove it from the skillet.
• Repeat the process with the remaining batter.