How to make quinoa dosa for weight loss diet on roti tawa [ easy protein dosa recipe without rice, urad dal]
How to make dosa with quinoa, that too without rice and urad dal? here's what I do to make soft and crispy dosa at home.
to begin with, I have used homemade quinoa flour or atta in the recipe. if you have store-bought quinoa, please use that.
Ingredients 1 cup quinoa flour/atta 1/4 cup each of yellow moong dal, red lentil or masur dal, and green mung beans salt 1/2 cup -water (according to need for making dosa batter) jeera green chili 1 tsp- flaxmeal 1/2 tsp- methi powder (fenugreek)
soak lentils for 5-6 hours before blending them with a little amount of water. please check the description for the ingredient list. soaking legumes and lentils help reduce phytate or anti-nutrients that cause gas and digestive problems and make absorption of minerals difficult for the body.
How to make quinoa more digestible
if you want to actually enjoy the benefits of dosa, then dot look for instant dosa recipes. rather, go the traditional way and make dosa with fermented batter. fermented foods are healthier and more easily digestible. it's no use making instant dosas for the sake of it because that won't give your body any health benefits.
for example if you make quinoa dosa instantly, it might cause digestion issues . additionally, your body cnnot readily absorb micro and macro nutrients from food. but fermentation is magic. it changes the food structure and improves bioavailability of nutrients.
so what will you choose?
instant dosa or fermented one!
i prefer the fermentation route though.
mix with quinoa atta, methi powder and flaxmeal and blend again. you may add water according to need. if you don't want to use flaxmeal and methi powder, you may skip them.but try to include both in your regular diet. ideally it should be similar to typical dosa batter.
keep aside for overnight fermentation at room temperature if you intend to use the whole batter for making quinao dosa. however, reserve some amount of batter in the refrigerator if you don't wish to use all of it the next day. that way you can keep it from getting over fermented outside. when dosa batter gets over-fermented, it becomes sour.
once fermented, add salt. i have used green salt or flavored salt here. you can start making dosa on a roti tawa if you don't have dosa skillet.
i have already shown in another video how to season an iron roti skillet for dosa making. please check that. you don't need a separate dosa tawa. first, heat the skillet with water and oil. then clean it with a wet cloth. now you are good to go.
spread a laddle full of the protein batter on the skillet. you may cover it if you want. sprinkle a few drops of oil along the sides. this will help make protein dosa crispy. crispy quinoa dosa is ready as a healthy breakfast or lunch.
if you keep it in a casserole, the dosa will lose its crispy texture and become soft. enjoy with sambar, chutney and potatoes.