Ingredients and Method to make quinoa with tur dhal dosai
1 cup brown rice (can be substituted with white raw rice)
1 cup Quinoa
1 cup split pigeon peas (tur dhal/ tuvaram parappu)
5 Thai or Indian green chilies (or to taste)
1 inch piece of ginger
1/2 cup fresh/ frozen grated coconut (if frozen thaw to room temperature)
salt to taste
a little sesame oil to shallow fry dosai
Add the rice, lentils and quinoa to a large bowl and mix well. Add water, swirl with hand and drain water. Fill the bowl with sufficient quantity of fresh water and allow the grains/ lentils to soak for about 3 hours.
Drain water, grind grains in a processor/ mixer in batches adding a little water as required along with green chilies, ginger and grated coconut. The grains have to ground until almost fine, it's okay to have a little texture but not too coarse. Add water only as required while grinding, the batter has to be of pouring consistency but not too watery. Err on the side of thicker batter when in doubt, and it can always be corrected later on by adding water as required.
Add salt to taste to the batter and mix well.
This batter can be made ahead and stored in the refrigerator for up to 3 to 4 days. It does not require any fermentation unlike traditional dosai.
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When making dosai, heat a tawa/ flat pan/ griddle on medium heat, pour a ladle of batter in the center and quickly spread into a thin and even circle. Pour a few drops of sesame oil along the circumference of the dosai and allow to cook until the lower side turns an even golden color. Flip over and allow the other side to cook until it has a few golden brown spots.
Remove and serve hot with chutney of choice/ molaga podi (spice powder) of choice
1 cup brown rice (can be substituted with white raw rice)
1 cup Quinoa
1 cup split pigeon peas (tur dhal/ tuvaram parappu)
5 Thai or Indian green chilies (or to taste)
1 inch piece of ginger
1/2 cup fresh/ frozen grated coconut (if frozen thaw to room temperature)
salt to taste
a little sesame oil to shallow fry dosai
Add the rice, lentils and quinoa to a large bowl and mix well. Add water, swirl with hand and drain water. Fill the bowl with sufficient quantity of fresh water and allow the grains/ lentils to soak for about 3 hours.
Drain water, grind grains in a processor/ mixer in batches adding a little water as required along with green chilies, ginger and grated coconut. The grains have to ground until almost fine, it's okay to have a little texture but not too coarse. Add water only as required while grinding, the batter has to be of pouring consistency but not too watery. Err on the side of thicker batter when in doubt, and it can always be corrected later on by adding water as required.
Add salt to taste to the batter and mix well.
This batter can be made ahead and stored in the refrigerator for up to 3 to 4 days. It does not require any fermentation unlike traditional dosai.
The copyright of this content belongs to Veginspirations.com
When making dosai, heat a tawa/ flat pan/ griddle on medium heat, pour a ladle of batter in the center and quickly spread into a thin and even circle. Pour a few drops of sesame oil along the circumference of the dosai and allow to cook until the lower side turns an even golden color. Flip over and allow the other side to cook until it has a few golden brown spots.
Remove and serve hot with chutney of choice/ molaga podi (spice powder) of choice
