Quinoa Adai Dosa / Quinoa Lentil Crepe

Category: Breakfast / Dinner / Tiffin
Preparation Time: 10–15 mins + soaking time
Cooking Time: 2-3 mins per dosa
Servings: Makes around 10 - 12 dosas, depending on size and thickness

This is one of those recipes I’ve been making at home for the last few years. I started making this Quinoa Adai Dosa as a wholesome variation of our regular adai, and over time I’ve made it in a few different ways depending on what my family likes.

I use quinoa along with a combination of chana dal, toor dal, masoor dal, whole green gram and urad dal. With a few simple spices, it makes a filling and flavorful dosa that works well for breakfast or dinner.

Quinoa Adai Dosa

Since my kids enjoy a softer, dosa-like texture, I usually grind the batter smooth and make it like a dosa. But if you prefer a traditional adai, you can simply grind the batter a little coarser and keep it thicker. It tastes just as delicious that way.

Over the years, I’ve also started making this as an Egg Quinoa Adai Dosa for busy mornings. Adding an egg is an easy way to make it even more protein-rich and filling.

The amount of quinoa can also be adjusted depending on the texture you prefer. I use 1/2 cup quinoa when I want a crispier dosa, and 1 cup when I want it softer.

So, this is really one recipe with a few possibilities — make it smooth and thin like a dosa, keep it slightly coarse and thick like an adai, or add an egg for an extra protein boost.

This has been a regular in my kitchen for years, and I hope you enjoy making it for your family too! ❤️

Ingredients

• Quinoa – 1/2 cup to 1 cup
• Use 1/2 cup for a crispier dosa
• Use 1 cup for a softer dosa
• Chana dal – 1/4 cup
• Toor dal – 1/4 cup
• Masoor dal – 1/4 cup
• Whole green gram – 1/4 cup
• Urad dal – 1/4 cup
• Fenugreek seeds – 1/4 tsp
• Cumin seeds or fennel seeds – 1/2 tsp
• Dry red chillies – 2 (can skip for small children)
• Ginger – a small piece, optional
• Asafoetida / Hing – a pinch
• Salt – as needed
• Water – as needed
• Oil – as needed for making the dosa
• Optional Add ins: Finely chopped onions, coriander leaves, spinach or carrot

Method

• Wash and soak the ingredients:
  Rinse the quinoa and all the dals well. Add fenugreek seeds and red chillies and soak everything together in plenty of water for about 3–4 hours or even overnight 

• Grind the batter:
  Drain the soaked ingredients and transfer them to a blender. Add cumin / fennel seeds, ginger, if using, and grind with water to a slightly coarse or fine batter.
• Add seasoning:
  Transfer the batter to a bowl. Add hing and salt and mix well. Add a little water if needed to get a pourable but slightly thick dosa batter. If needed we can add finely chopped onions, spinach, coriander leaves, carrot as preferred
• Make the dosa:
  Heat a dosa tawa or cast-iron pan over medium heat. Lightly grease it with oil.
• Pour a ladleful of batter onto the center and spread it gently into a round dosa. You can make it thin for a crispier dosa or slightly thicker for a softer texture.

• Drizzle a little oil around the edges and on top. Cook until the bottom turns golden and crisp.
• Flip and cook the other side for another minute or until cooked through.
• Serve hot with your favorite chutney or avial.

Quinoa Adai Dosa

Notes

• For crispier Quinoa Adai: Use 1/2 cup quinoa and spread the batter slightly thinner.
• For softer Adai: Use 1 cup quinoa and make the dosa thin or thicker.
• The batter does not need to be fermented.
• If the batter becomes thick after resting, simply add a little water and mix before making the dosas.
• You can adjust the red chillies according to your spice preference.
• A cast-iron tawa works especially well for getting nicely browned, crisp edges.

Quinoa Adai Dosa is a simple, protein-rich and wholesome alternative to regular dosa or adai, and it makes a delicious breakfast or dinner for the whole family.