Quinoa Mixed Dal Dosa. You can prepare immediately after grinding, ferment small batch of batter( optional) , No Baking Soda or Eno. Soak Overnight , Grind and can prepare Dosa right away. You can  add Green chilli , Small piece of ginger, onion ( few ) , Veggies of your choice while grinding. This will supress the pungent smell and bitter taste of Quinoa.


Quinoa is not  technically a Grain and can substitute for nearly any Grain in Cooking. Actually it is a seed ,relative to Spinach , Beets and Swiss Chard.

                  It is a good Source of Dietary Fiber and is easily digested . Rich in Folate, Vitamin B1,B2,B3,B6 and Vitamin E. Good Source of Magnesium, Copper , Phosphorous ,Iron ,Zinc Potassium and Calcium. Phyotonutrients in Quinoa like flavonoids support Cardiovascular system, PROTECT against Chronic diseases like Cancer, Heart disease ,Diabetes and Immune System.One Cup Cooked Quinoa has 220 Calories. Quinoa macronutrient Profile is 70 percent in the form of Carbohydrates, 15 percent Protein and 15 percent in the form of Fat.

It is widely available in South America, North America and around the world.Better to buy Organic Quinoa . It will last One year if you store in a reusable jar closed tightly and in a Cool Dry Place. in its Natural state Quinoa has a Coating of Saponin which gives it a bitter taste. The Coating has its own beneficial effects and protects from birds being eaten.

           Fermented foods are predigested by bacteria and hence easier to digest . Also lactic acid and enzymes formed during the fermentation process aid in digestion especially Protein digestion.

In South America , the Saponin which is removed from Quinoa is used as detergent for washing Clothes and acts as an antiseptic to promote healing of skin injuries.Organic Quinoa ( see on the package for prewashed) have been prewashed to remove the Saponin Coating before being Packed for Shipment. Hence a light rinse of the Grains between 5 to 6 seconds is sufficient.Source : HM


1.Organic White Quinoa Pre -washed – 1/2 Cup

2. Urad dal – 1/2 Cup

3. Channa Dal – 1/2 cup

4. Split  moong dal – 1/2 cup or Whole  Green Moong dal – 1/2 cup

5. Salt as per taste

6.Green Chillies -2

7. Water for grinding

8. Onion , Green chillies , ginger , Lauki or Zucchini



                  1.Wash Dals and Quinoa 3 to 4 times and Soak for an hour or two  . After Soaking Wash again 3 to 4 times and girnd with Green Chillies, Salt and Sufficient Water.

Note :  Grind with Green chillies , small piece of ginger , onion and vegetable of your choice which will supress the pungent smell and bitter taste of quinoa.

The batter must be not too thin or thick . No need to FERMENT and you can prepare Dosa right away.


2.Heat a Non stick Pan over Medium High heat . When the Pan is warm enough Grease the Pan with Oil. Spread Oil with the help of Saputula or paper towel. Try small Dosa and go for big dosa second time.

3. Pour big spoonful of batter and spread in a circular motion . Drizzle Oil over the edges of the dosa and Brown on both sides . Sprinkle some Chutney Powder and top it with Tangy potato Curry.


4.To make Second Dosa , Sprinkle Water on the Pan and Clean with Paper towel to remove any left over batter on the pan. it will also reduces the temperature of the Pan for second dosa.

Serve these nutrient packed Dosa with Coconut Chutney and Potato Curry. If you add VEGETABLES while grinding no need of any Dip . Sprinkle some CURRY LEAF POWDER or Black Powder or ANY CHUTNEY POWDER.

Recipe for Coconut Chutney and Potato Curry:IMG_2430

Recipe for Coconut Chutney:

Grind One Cup Coconut,

           1/4 th Cup roasted Channa Dal,

                             1/4th cup roasted Peanuts,

                                                 2 Green Chillies,

                                                         2 Red chillies, Salt ,

                                                                                  Tamarind and Sufficient Water.

Add Seasoning with Urad dal, Cumin seeds , Mustard seeds, Red chillies and Curry Leaves.

Garnish with Finely Chopped Coriander Leaves.

Recipe for Potato Curry:

Heat 1 tbsp. Oil and Splutter Mustard seeds, Urad dal , Cumin seeds and fry Onions with Crushed Garlic. Once Onions are Brown add Boiled Potato , Red chilli Powder, Cumin , Coriander Powder and Mango Powder or Juice of Lime . Add finely chopped Coriander leaves and Curry Leaves.


  1. Hello! I just tried this recipe, and the finished product was liked by all in the house! I have always struggled with my regular idli/dosa batter (what with their proportion, additions & proper fermentation). This recipe is easy, straightforward, and I did laddle my dosas immediately without any resting time for the batter! This is going to be the staple, go to dosa recipe going forward (cause the ingredients are on healthier side, too) for me! Can’t thank you enough, then again Thank You for sharing the recipe!


  2. Very interesting recepie! Could you please let me know what is the pan brand used in the picture? Is it available in usa or india only and is it non stick please let me know. Thanks in advance!!


    1. Yes you can prepare idli. The batter must be thick . Not too thick and not too thin. Once fermented the batter will be light . Idli will be soft and not dense.


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