#shorts Quinoa Dosa

By Ministry of Curry · 540 min

Ingredients

Instructions

1. Rinse the quinoa, oats and lentils, drain, then soak them in 3 cups of water for 4 hours.
2. Drain all the water, put the soaked ingredients in a blender and blend with water until the batter has the consistency of pancake batter. Add the salt and mix well.
3. Let the batter rest for 20 minutes to an hour, or start making dosas right away.
4. Preheat a nonstick griddle over low heat. Pour about 1/3 cup of batter onto it and spread it into a thin dosa with the back of a ladle or a measuring cup, working from the middle outward in circles.
5. When the bottom turns golden brown, spread a little oil or ghee evenly over the dosa. Let it crisp for another couple of minutes, or lower the heat and remove it sooner for a softer dosa.
6. Lift the dosa from the outer edges with a flat spatula, fold it gently and serve immediately.
7. Before the next dosa, lower the heat and wipe the pan with wet paper towels, or rub it with the flat cut side of a halved onion, to cool it slightly so the batter spreads thinly.
8. Repeat with the remaining batter. Leftover batter keeps refrigerated for up to 3 days.

Summarized from Ministry of Curry's video. Watch it for the details.

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