Quick Quinoa Dosa

I love anything in the family of crêpes: pancakes, tortillas, injera, and especially dosas. However, between the lentil soaking and batter fermentation, dosa-making can be quite a time-consuming and ultimately unsuccessful process. And since there isn't yet a Aunt Jamuna dosa mix available at my local grocery store, I have had to resort to other methods for quick dosas.

 

 
This is a recipe for quinoa dosas that can be made either savory or sweet. A quick and healthy way to start your day, the Indian way. 










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(Makes ~12 dosas/crepes) ; Prep time: 35 mins

What you need (savory):

1. Quinoa - 2 cups
   
2. Water - 2 cups
3. Rice flour - 1/4 cup
4. Baking soda - 1 tsp
5. Salt - 1 tbsp
6. Dried red chillies - 2, whole (or 1 tbsp chilli flakes)
7. Ginger - 1 tbsp, grated
8. Spray oil (like Pam)

What you need (sweet):

1. Skip the chillies/ginger and add 1 tbsp sugar

What you do:

1. Soak the quinoa in 2 cups of water for ~20 minutes.
2. Blend the quinoa with the ginger and chillies.
3. Mix this batter with the rice flour, baking soda and salt.
4. Add a little water if necessary, until it's the consistency of thin pancake batter. 
5. Let the batter rest for 5-10 minutes. 
6. Heat up a nonstick griddle or pan to medium-high heat.
7. Using a ladle or measuring cup, add the batter to the pan and spread into a circle (thickness should be crepe-like).
8. After a couple of minutes, when the dosa is cooked through and brown on the bottom side, you can remove it from the heat. 

Done! Serve with a side of chutney or honey/fruits.