Quinoa Dosa ~ Quinoa Multi grain crepes

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Quinoa pronounced as Keen-wah is not a grain but a grain like seed related to the spinach family and is native to south America. It is said to be rich in anti oxidants, phytonutrients and is said to be able to even balance blood sugar.Quinoa has more reasons that make it special, it is a complete protein meaning it contains all 9 essential amino acids that are required by the body as building blocks for muscles. It has high levels of magnesium which helps relax your muscles and blood vessels making this ideal food for those that are prone to headaches like migraine. It is also a great source of fiber. When cooked quinoa is light and fluffy and has a slightly nutty flavor.

Guilt that I have not been giving this "super grain" its due importance and curiosity to see how this would work out in a dosa format (savory crepes) had me reaching for quinoa from my pantry where it had been lying for far too long since it was last used. The result, a very mildly nutty flavored crispy and crunchy dosa just the way I love it. With only cumin to give it additional flavor, this experiment truly worked out with great results. I served it with some traditional spice powder (molaga podi ) but this one would taste great even with sambar or any chutney of choice too. If you have been wanting to try quinoa or wanting to use more of it, try this healthy crepe/ dosa I am sure you will enjoy it too.

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Ingredients and Method to make Quinoa multi grain crepes (dosa)

1 cup quinoa

3/4 cup cracked wheat

1/2 cup brown basmati rice

1/2 cup white rice

salt to taste

3/4 tsp cumin seeds

1/2 tsp baking soda (optional)

a few drops of sesame oil (or any other oil)

Soak quinoa, cracked wheat, brown rice and white rice together for at least 1 hour preferably 2 hours.

In batches process this soaked grains in a blender little water until it forms a soft and smooth batter. Continue until all of the grains are processed.

Add cumin seeds, salt to taste and baking soda to this batter and mix well.

Add water to adjust consistency if required. The batter should be pouring consistency but a little on the thicker side, not too runny or watery. 

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Heat a flat pan/ griddle/ tawa and when it heats pour a small amount of batter on the center and spread quickly into a thin circle. ( For a very crispy crepe make it very thin and for a softer crepe make the circle a little thicker)

Add a few drops of sesame oil to the side facing upwards. When the lower side turns slightly light brown, flip over and cook the other side.

Serve hot with spice powder (molaga podi) / chutney of choice / or sambar.

Yielded about 15- 17 crepes/ dosas approximately, the yield will depend on the size and thickness of each crepe so do keep that in mind while estimating quantity required 

If you are looking for Quinoa recipes, here are a few more

Quinoa Khichdi ~ Peanut flavored quinoa

Quinoa mung dosai ~ Savory crepes

Quinoa Cashew Kheer ~ Indian pudding