Masoor Dal Quinoa Dosa

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A high-protein, no-fermentation Masoor Dal Quinoa Dosa made with just 30 minutes of soaking, perfect for a quick and nutritious breakfast.

Course Breakfast

Cuisine Indian

Keyword masoor quinoa dosa, quinoa dosa with masoor dal, red lentils quinoa dosa

Diet Vegan, Vegetarian

Method Blender/Food Processor, Stovetop

Prep Time 10

Soaking Time 30

Total Time 40

Servings dosa

Calories 128kcal

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.