Ingredients and Method to make Quinoa Mung dosai
1 1/2 cups quinoa
1/2 cup raw rice
3/4 cup split mung lentil (mung dhal)
1 inch piece of ginger
5 Thai or Indian variety green chilies (or to taste)
3/4 tsp cumin seeds
salt to taste
sesame oil as required to shallow fry the dosais
Soak the first three ingredients in a large bowl with sufficient water for about 3 hours.
Drain the soaked ingredients and grind in batches with cumin, green chilies and just enough water into a smooth batter. Add salt to taste to the batter and mix well. The batter should not be too thick or too runny, in case of doubt err on the side of a thicker batter, you can always add more water later to achieve correct consistency.
The copyright of this content belongs to Veginspirations.com
When making dosa, heat a flat pan/ tawa/ griddle on medium heat. Pour a little batter on the center of the pan and quickly spread into a thin circle.
Add a few drops of sesame oil around the circumference of the dosa. Cook until the lower side turns evenly golden, then flip over and cook the other side until it gets light brown spots on it.
Remove and serve hot with sambar/ chutney of choice/ molaga podi (spice powder) or even have it on its own, it tastes pretty delicious :-)
1 1/2 cups quinoa
1/2 cup raw rice
3/4 cup split mung lentil (mung dhal)
1 inch piece of ginger
5 Thai or Indian variety green chilies (or to taste)
3/4 tsp cumin seeds
salt to taste
sesame oil as required to shallow fry the dosais
Soak the first three ingredients in a large bowl with sufficient water for about 3 hours.
Drain the soaked ingredients and grind in batches with cumin, green chilies and just enough water into a smooth batter. Add salt to taste to the batter and mix well. The batter should not be too thick or too runny, in case of doubt err on the side of a thicker batter, you can always add more water later to achieve correct consistency.
The copyright of this content belongs to Veginspirations.com
When making dosa, heat a flat pan/ tawa/ griddle on medium heat. Pour a little batter on the center of the pan and quickly spread into a thin circle.
Add a few drops of sesame oil around the circumference of the dosa. Cook until the lower side turns evenly golden, then flip over and cook the other side until it gets light brown spots on it.
Remove and serve hot with sambar/ chutney of choice/ molaga podi (spice powder) or even have it on its own, it tastes pretty delicious :-)
