A high-protein, no-fermentation Masoor Dal Quinoa Dosa made with just 30 minutes of soaking, perfect for a quick and nutritious breakfast. This instant dosa is crispy, delicious, and easier to digest.
This instant masoor quinoa dosa is perfect for busy mornings when you want something healthy in minutes. It's crispy, wholesome, and easy to make. Goes well with coconut chutney, mint coriander chutney, or even peanut chutney powder. They are vegan and gluten-free.
I have added carrots for added nutrition and color. However, you can skip them. More masoor dal recipes you may like are instant pot masoor dal tadka, and zucchini dal.
How to Make Masoor Dal Quinoa Dosa
Rinse 1 cup of masoor dal (red lentils), ½ cup of quinoa thoroughly 2-3 times in water until the water runs clear.
Soak them in enough water for at least 30 minutes, or up to 1 hour.
Drain all the water. Add the soaked quinoa and masoor dal to a blender jar, along with 1 medium carrot (diced), 1-inch ginger, 2 red chilies (or 1 teaspoon red chili powder), 1 teaspoon of cumin seeds, salt to taste, and ¾ cup of water (or as needed), and blend until you get a smooth batter.
Transfer the batter to a mixing bowl. Mix well. If the batter is too thick, add a little more water to adjust the consistency. Let the batter sit for at least five minutes.
Heat a seasoned iron tawa or non-stick skillet over medium heat. Drizzle a few drops of oil and spread it evenly across the surface.
Once the skillet is hot, pour a ladleful of dosa batter into the center. Quickly spread it in a circular motion to form a thin, even dosa. Drizzle a little oil (or homemade ghee) around the edges.
Cook the dosa for 1-2 minutes, or until the bottom turns light golden brown and crispy. There is no need to flip and cook the other side.
Fold and serve hot with coconut chutney, chutney powder, or yogurt and masala tea.
Serving Suggestions
Serve masoor quinoa dosa with coriander coconut chutney, mixed seeds chutney powder, or yogurt along with masala chai for your morning breakfast.
Serve with paneer bhurji or tofu bhurji for a complete high-protein meal.
Expert Tips
- Soak the quinoa and lentils for 30 minutes to 2 hours.
- These dosas are best cooked on one side only until crisp.
- Store leftover batter in the refrigerator for up to 1 day.
Variations
- For added protein, you can blend ½ cup tofu or paneer along with the soaked quinoa and lentils.
- You can skip the carrot as well if preferred.
- For a high-fiber boost, add 1-2 tablespoons flaxseed powder.
- For a veggie-loaded version, add grated carrot and finely chopped spinach to the batter.
More Indian Breakfast Recipes
Masoor Dal Quinoa Dosa
Ingredients
- 1 cup masoor dal (red lentils)
- ½ cup quinoa
- 1 medium carrot (optional)
- 1 inch ginger
- 2 dried red chilies (or 1 teaspoon red chili powder)
- 1 teaspoon cumin seeds
- salt to taste
- oil for cooking
Instructions
- Rinse 1 cup of masoor dal (red lentils), ½ cup of quinoa thoroughly 2-3 times in water until the water runs clear.
- Soak them in enough water for at least 30 minutes, or up to 1 hour.
- Drain all the water. Add the soaked quinoa and masoor dal to a blender jar, along with 1 medium carrot (diced), 1-inch ginger, 2 red chilies (or 1 teaspoon red chili powder), 1 teaspoon of cumin seeds, salt to taste, and ¾ cup of water (or as needed), and blend until you get a smooth batter.
- Transfer the batter to a mixing bowl. Mix well. If the batter is too thick, add a little more water to adjust the consistency. Let the batter sit for at least five minutes.
- Heat a seasoned iron tawa or non-stick skillet over medium heat. Drizzle a few drops of oil and spread it evenly across the surface.Once the skillet is hot, pour a ladleful of dosa batter into the center. Quickly spread it in a circular motion to form a thin, even dosa. Drizzle a little oil (or homemade ghee) around the edges.
- Cook the dosa for 1-2 minutes, or until the bottom turns light golden brown and crispy. There is no need to flip and cook the other side.
- Fold and serve hot with coconut chutney, chutney powder, or yogurt and masala tea.
Nutrition
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