Best Quinoa Curry Leaves Dosa Recipe By Tasty Recipes

CURRIED QUINOA

Curried Quinoa image

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Steps:

Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

QUINOA CURRY LEAVES DOSA RECIPE BY TASTY

Quinoa Curry Leaves Dosa Recipe by Tasty image

Here's what you need: white organic quinoa, fresh curry leaves, rolled oats, split chana dal, split urad da, water, kosher salt, oil

Provided by Nidhi Thakur

Categories Lunch

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 cup white organic quinoa
1 cup fresh curry leaves
½ cup rolled oats
¼ cup split chana dal, (unskinned split chickpea lentil)
½ cup split urad da, (black unskinned lentil)
1 ½ cups water, for making the batter
1 ½ teaspoons kosher salt
¼ cup oil, or ghee to apply to the cooked dosa

Steps:

Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
Drain out all the water. Add to a blender and blend with fresh curry leaves and water. The dosa batter consistency will be like pancake batter. Add salt and mix well.
Allow the batter to rest for 20 minutes or an hour.
Preheat a nonstick griddle on low heat and pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle, spread the batter in a circular motion going outwards.
Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes, then lower the heat slightly.
Using a flat spatula, start by removing the dosa from the outer edges, then gently fold the dosa.
Serve warm with coconut chutney and spicy tomato onion chutney.