Skip to main content

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!

your choice!

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. 


Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body.  Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets. why you should not eat millets unsoaked #shortsfeed #shortsvideo #shorts  Is it necessary to soak millets? How long do you need to soak millet? Can you eat soaked millet? How long does millet take to digest? Why soak millets for constipation benefits of soaking millet how to soak millet overnight little millet soaking time should foxtail millet be soaked before cooking how long should millet be soaked foxtail millet soaking time can we use millet soaked water Unlocking Millets' Nutritional Potential Through Soaking Beyond enhancing taste and textur

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate