Quinoa Dosa/ Crepe June 25, 2008

 

I love dosas! The only problem is it needs some planning-not only if you’re making the maavu (batter) yourself (which means planning at least a day ahead- soaking the rice and urad dal, grinding and then letting the batter ferment), but also when it involves a trip to the local desi store to get pre-made dosa maavu (dosa batter). Its no secret that Quinoa fascinates me- I’ve made quinoa paella and used quinoa in soups. Considering its nutty flavor and mother of all grain status, I wanted to see if I can make a more nutritious version of dosa using quinoa, that would also be easy and quick to make (i.e, no planning- because dinner every night is decided about 5-10 minutes before I start preparing for it!! )

What you need

• 1 Cup of quinoa
• 2 Cups of Water to soak
• Water to grind
• Salt to taste
• 1/4 tsp Eno or baking powder (optional)
• Cooking oil 

 

How its done

1. Wash the quinoa and soak it in the water for about 15-20 minutes
2. Grind the quinoa with a little water. Make sure that the batter is not thin. It should be of spreadable consistency (like regular dosa batter or a crepe mix)
3. Add salt to taste, and if you want some fermenting action, add the Eno (available at the local desi store).
4. Let it stay for about 5 minutes while you heat up the tawa or griddle. (TIP: To get the best dosas, use a cast iron griddle or tawa- these are thick and pre-treated and hence non-stick; the thickness allows for even, consistent heat)
5. Now, to prepare the tawa for dosa or a crepe, spread some oil on it (or spray some oil with a spray bottle- much less oil than the traditional spoon method). When the tawa is hot (and this is counter-intuitive), use a cloth dipped in ice-cold water and wipe it. Now, the tawa is ready for your batter.
6. Take a ladleful of the batter and drop it in the center of the tawa, spreading it with a movement in concentric circles, till the batter is evenly spread and you have a thin crepe.
7. Spray cooking oil around the edges and in the center. Wait till the batter on the tawa changes color. Use a spatula and flip the crepe over. Cook the other side for about 2 minutes. Flip again- fold and serve. 

Quinoa dosas emit a wonderful, nutty aroma when they roast up. They come out golden brown and don’t brown too much..serve with your favorite coconut chutney or “gunpowder”!!

I just discovered the Pancake on Parade event being hosted by Susan of thewellseasonedcook (interestingly, she announced the event the day I originally posted this recipe for Quinoa Crepe. So, Susan, this is my contribution to your event!

 

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