Instant Cucumber Quinoa Dosa

Cucumber quinoa dosa is a very healthy variety of dosa that can be done instantly without the need for fermentation. This cucumber quinoa dosa is absolutely perfect for people following low carb diets or diabetic friendly diets. This can be served for breakfast or dinner.

This Instant Cucumber Quinoa Dosa is one more variety that you can add to your list of dosas. This recipe was inspired by swayampaaka’s ‘Cucumber Rice Dosa / Southekayi Dose’. I couldn’t wait to try this ever since I saw their video and did give it a try but with my own twist.

The major difference between the original recipe and this, is the replacement of rice by quinoa, though the method and the other ingredients remain the same.  

So, I can say this is a very healthy and easy variety of dosa using quinoa and cucumber. As it needs no fermentation, this can be done instantly.

Usage of quinoa makes this dosa high in protein and as a replacement for rice. And the addition of cucumber gives this a very refreshing and unique taste.

Few Facts about Quinoa: (Source: BBC Good Food)

• Quinoa (pronounced KEEN-WAH) is considered a whole grain, though it is basically an edible seed obtained from its plant, belonging to the amaranth family.
• Quinoa is considered to be one of world’s healthiest grains. The amount of protein in Quinoa is much higher than that in other grains. Also, it is considered to be a whole protein as it contains all the nine amino acids, required very much by the body.
• It is a slowly digestible carbohydrate, making it a good low-GI option. It is very high in dietary fibre.
• Quinoa is a very good source of calcium, magnesium and manganese.

If you have tasted quinoa, you will definitely be aware that it is slightly bitter. It is due to the natural coating on it called the Saponin. Hence, quinoa has to be washed thoroughly multiple times to remove this.

If you are someone who is not much fond of the taste of quinoa and are apprehensive in trying this recipe, I assure you this is not as eating the cooked quinoa making a long face. I am not much fond of cooked quinoa and its taste either, but when ground and transformed to a tasty dosa, you cannot tell even a bit that it has quinoa.

Here is the video recipe:

You may also like to try Wheat Sweet Dosa.

So, let us just get started with the detailed recipe of this healthy and unique dosa, shall we? 

Measure: 1 cup= 250ml

Quinoa Cucumber Dosa

Praneetha A Goutham

Easy, Instant Dosa Recipe with Quinoa and Cucumber. It makes a protein-rich breakfast or dinner.

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 20 mins

Total Time 1 hr 5 mins

Course Breakfast, Dinner

Cuisine Indian

Servings 9 Dosas

Ingredients

  

1x2x3x

• 1 cup white quinoa
• 1.5 cups water - to soak quinoa
• 1 medium cucumber - Indian variety
• 2 numbers green chilies
• 4 sprigs coriander leaves
• 2 tablespoons fresh grated coconut
• 1/2 teaspoon cumin seeds
• oil - to cook dosas
• 1 teaspoon salt - adjust as per taste

Instructions

 

• Wash quinoa in water multiple times. Due to the natural coating called saponin, there will be foamy water when you start washing quinoa. So, wash thoroughly until the foam is gone and water runs clear.
• Once you have washed it well, soak the quinoa in water for 30 minutes. (refer notes 1) In the meantime, grate cucumber along with the skin and keep it aside. (refer notes 2)
• Drain the water and wash it once again. Drain the water and transfer the quinoa to a mixer jar. Add 1-2 teaspoons of water and not more than that. Blend it to a smooth thick paste. To ensure that the quinoa is thoroughly blended, we should blend it separately and then add the other ingredients
• Now, add all other ingredients- grated cucumber, green chilies, coriander leaves, grated coconut, and whole cumin seeds. Blend it to a smooth paste without adding any water (refer notes 4). Since we have used cucumber, its water content will be sufficient to grind.
• Once this is done, transfer the batter to a bowl/container. Add salt and mix well. The consistency should be like that of the usual dosa batter. If itis thick, add some water. I did not use any additional water except for 2 teaspoons while blending quinoa. The water quantity in cucumber was good enough.
• Heat the tawa you use to make dosa. If it is a cast iron tawa, drizzle some oil and rub with onion, once it turns hot. 
• Pour a ladle full of batter onto the tawa, spread it uniformly. You can spread it as thin as you want or keep it thick, based on your taste (refer notes 4).
• Drizzle some oil and cover a lid. Once you see that the dosa has turned brown on one side, flip it and cook the other side.
• Continue doing the rest of the dosas. Serve hot with coconut chutney.

Notes

1. The duration of soaking the quinoa can be increased. There is no harm. But, a minimum of 25-30 minutes is required to easily blend the quinoa.
2. Cucumber can be grated with or without the skin. I have tried both ways, there is no change in taste. But, there will be a change in the color of dosa. If you observe, in the step-by-step pictures below, I have used it along with the peel and the dosas are dark green in color. In the video, I have used it without the peel, and dosa is light green in color.
3. If at all your batter consistency is thin or your dosa sticks to the tawa (which will ideally not happen as per my trials), you can add a few tbsps of rice flour and whisk well (a lump-free batter). It will give a volume to the batter. I tried this with and without rice flour and there was absolutely no difference.

Keyword Instant Quinoa Dosa

Tried this recipe?Mention @the_culinary_peace or tag #theculinarypeace!

Method to Prepare ‘Instant Cucumber Quinoa Dosa – Easy, No Fermentation and a Healthy Recipe’ with Step-by-Step Pictures 

1. First of all, wash quinoa in water multiple times. Due to the natural coating of saponin, there will be a foamy water when you start washing quinoa. So, wash thoroughly until the foam is gone and water runs clear. Washing thoroughly is very important so that the bitterness will be reduced to a great extent. Once you have washed it well, soak the quinoa in water for 30 minutes. (refer notes 1)

2. Grate cucumber along with the skin and keep it aside. (refer notes 2)

Grate Cucumber

3. Drain the water used to soak quinoa and wash it once again. Drain the water again and transfer the quinoa to a mixer jar. Add 1-2 tsps of water and not more than that. Blend it to a smooth thick paste.

4. Now, start adding all other ingredients- grated cucumber, green chillies, coriander leaves, grated coconut and whole cumin seeds. Blend it to a smooth / coarse paste without adding any water (refer notes 4). Since we have used cucumber, its water content will be sufficient to grind.

5. Once this is done, transfer the batter to a bowl / container. Add salt and mix well. The consistency should be like that of the usual dosa batter. If it is thick, add some water. I did not use any additional water except for 2 tsps while blending quinoa. The water quantity in cucumber was good enough.

Mix Well

6. Heat the tawa you use to make dosa. If it is a cast iron tawa, drizzle some oil and rub with onion, once it turns hot. Pour a ladle full of batter onto the tawa, spread it uniformly. You can spread it as thin as you want or keep it thick, based on your taste (refer notes 4). Drizzle some oil and cover a lid.

7. Once you see that the dosa has turned brown on one side, flip it and cook the other side. Serve hot with coconut chutney.

I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. I would love to hear your feedbacks on this. When you try it, kindly post your valuable comments below or share it with me personally on Instagram / Facebook, or post it with due credits. You may also pin it on Pinterest.