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Quinoa Cucumber Dosa

Praneetha A Goutham
Easy, Instant Dosa Recipe with Quinoa and Cucumber. It makes a protein-rich breakfast or dinner.
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Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Breakfast, Dinner
Cuisine Indian
Servings 9 Dosas

Ingredients
  

  • 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
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