Dosa is a savory pancake or crepe. This is a staple food of the southern part of India. It is a wholesome meal. Dosa is like a crepe in appearance and is served with coconut or a variety of Chutneys and piping hot sambar. The batter is traditionally prepared by soaking and fermenting rice and lentils. In this recipe, I have used Quinoa and mixed lentils to make the dosa. The dosa tastes equally delicious as the dosa with rice and black gram dal. Adding Quinoa increases the nutritional values of dosa. Quinoa is gluten-free, rich in proteins, Fibers, Iron, Magnesium, and Vitamin B. Adding lentils to the batter increases the protein content and makes the dosa healthier. We always eat dosa with sambar. I have experimented with making a wrap by stuffing vegetable mixture in a dosa. The wraps are healthy and delicious. You can use this recipe to make the wraps or you can make healthier dosa and enjoy with your favorite chutney and sambar.
Ingredients:
| Ingredient | Quantity |
|---|---|
| For making Dosa- | |
| Quinoa | 1 ½ Cups |
| Idly rice /brown rice | ½ Cup |
| Mixed lentils of your choice | 1 Cup |
| Methi seeds | 1Tsp |
| For making the Stuffing- | |
| Carrots cut in long thin stripes | 1 Cup |
| Spring onion | 1/2 Cup |
| Capsicum cut in long thin strips | 1 Cup |
| Orange bell pepper cut in long thin stripes | 1 Cup |
| Cabbage cut in long thin stripes | 1 ½ Cups |
| Schezwan sauce/chili garlic sauce | 2 Tbsp |
| Tomato ketchup | 1Tbsp |
| Salt | As per taste |
| Black pepper powder | 1Tbsp |
| Sugar | 1Tsp |
| Oil | 2Tbsp |
Recipe
For making dosa:
- Wash Quinoa, rice, methi seeds and lentils two to three times
- Soak them in clean water for at least 6 hours
- After soaking remove the water and keep it aside
- in a blender, grind the soaked mixture to a smooth paste
- While grinding add water slowly as per needed
- The batter consistency should not be watery
- Transfer the mixture to a bowl and allow the mixture to ferment for 8 hours
- The mixture will rise after fermentation
- Add salt and the batter is ready to use
For making the Stuffing
- Heat a pan and add 2 tbsp of oil
- Add carrots and spring onions
- Cook for a minute
- Add bell peppers and saute for a minute
- Add cabbage and cook for a minute
- Add salt, sugar, black pepper powder
- Add schezwan sauce and ketchup
- Add spring onions
- Transfer the mixture to a bowl
For making wraps:
- Heat a griddle or tava
- Grease the griddle with oil
- Spread the dosa batter in circle
- Add stuffing in the center
- Roll the dosa into a wrap
- Cut into small pieces
- Serve with coconut chutney and ketchup
Tips:
- You can use lentils of your choice
- Make sure you cut the vegetables into thin juliennes
- Keep stirring the vegetables to restore beautiful colors of vegetables
- You can also add 1/2 cup of Flattened rice (poha) or oats while soaking the grains
- You can add ginger, garlic and green chilies to the batter
- You can also make a thick pancake and add vegetable mixture on top of the pancake when the batter is wet
- Flip the pancake and cook the pancake on both the sides
And It's Vegan Too! 