Quinoa Dosa

Chef Amrita Raichand

Cook Time: 15 mins

Serves: 2-3 People


  • Quinoa: 1/2 cup
  • White Urad Daal: 1 cup ( for regular use, the proportion is 1 cup rice to 1 and 1/4 cup daal)
  • Methi Daana: 1 pinch
  • Oil: 1-2 tsps
  • Sliced onion: 1
  • Sweet potatoes (boiled): 2-3 pieces
  • Turmeric: 1 pinch
  • Hing (asafoetida): 1 pinch
  • Mustard seeds: 1/4 tsp
  • Curry leaves: 8-10
  • Green chillies (slit): 1-2
  • Salt: to taste


  • Rinse the quinoa out in running water for 5-7 minutes to get rid of the bitterness.

  • Then soak it along with the daal and methi seeds for a minimum of three hours or overnight. If you have only three hours then soak it in boiling hot water till the grains are nice and soft.

  • Grind the mixture without the water. This is to ensure the correct consistency.

  • Then, add the water (in which it was soaked). Grind again till you get the consistency of dosa batter.

  • Rub the batter between your thumb and index finger till it is fine with a little bit of graininess.

  • Add salt as per taste and mix.

  • Make dosas as we do with regular batter.

  • For the masala, add some oil to a hot pan, add the mustard seeds and curry leaves.

  • Once they crackle add some hing.

  • Then add the sliced onions and sauté with a dash of salt.

  • Throw in the green chillies, the turmeric and cook for a minute.

  • Then add the chopped/mashed sweet potatoes.

  • Now for the final presentation, make a cone of the dosa and serve the sweet potato mixture on the side. For garnish, fry a stalk of curry leaves and place it on top of the plate.


Fibre: 2.7 g

Carbs: 177.6 g

Protein: 26.5 g

Fats: 2.6 g

Calories: 448.3 cal