QUINOA CURRY LEAVES DOSA RECIPE BY TASTY
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
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.
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