Friday, June 4, 2010

Instant Quinoa Rava Dosai

For quite a while now, I have been using quinoa in making dosai (Indian savory crepes) and I have enjoyed it every single time. In the past I paired quinoa with ragi in this dosai, quinoa with brown rice in this uthappam (a savory pancake), quinoa with lentils in this adai and finally quinoa with cracked wheat in this crispy style dosai
Since quinoa has a slight nutty taste it works very well in dosais.

But all of these dosai's require grinding to make the batter and I thought it would be nice to try a quinoa dosai that is quicker to make. I wanted to make something on the lines of rava dosai because both of us like rava dosai a lot. I dry roasted and powdered the quinoa since I did not have quinoa flour on hand, but even with that getting the batter ready took me under fifteen minutes.And the best thing is, between the flax and quinoa this in one nutrition packed tasty dosai, making it ideal  for all times of day, whether breakfast, or tiffin or even light dinners. 


Click here for a printable view of this recipe

Ingredients and Method to make Quinoa Rava Dosai

1 cup quinoa dry roasted until reddish, cooled and ground to semolina flour consistency/fine rava consistency (see notes)
1/2 cup semolina (medium rava)
1 cup rice flour
4 tbsp flax seed meal (powdered flax seeds/ alsi/ ali virai)
1 1/2 tsp salt (or to taste)
Approximately 4 1/4 cup of water

Seasoning (see notes)
2 tsp oil
3/4 tsp mustard seeds
3/4 tsp cumin seeds
4 green chilies cut fine (or to taste)
1 tsp dried curry leaves (optional)
1/8 tsp asafoetida powder (hing/ perungayam)

a few drops of sesame seed oil to shallow fry/cook the dosai

In a large dry container, mix the first five ingredients well.

Then add water 1 cup at a time slowly mixing it in to form a batter. The batter should be kind of runny, not very thick. It should be a bit thicker than milk (just like rava dosai batter if you have made the instant kind) .If in doubt err on the side of making a thicker batter and you can always add more water to make it thinner when making the crepes/dosais.   Keep this batter aside.
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Heat oil in a small pan, add mustard seeds to it, when the seeds start to splutter add cumin seeds. When cumin seeds begin to sizzle a bit, quickly add green chilies, asafoetida powder, curry leaves. Stir once or twice and pour the entire seasoning on the batter and mix well.

Heat a heavy griddle/ tawa/ flat pan, pour a ladle of batter in a large wide circle, the batter will immediately spread to the center and form a lacy crepe with wholes in it. Pour a few drops of oil on the side facing up.
Lower heat and allow to cook for a bit, until the lower side is brown. Flip over and cook the other side until it has brown spots.

Remove and serve hot with molaga podi, or sambar or any chutney of choice.
Refrigerate the balance of the batter and use within a few days. In case you refrigerate and find that the batter is a little thicker when you make it next, add a little water to thin it out a little.

Yield will depend on the size of each crepe

In case you want to use store bought quinoa flour, you can do that too. Just lightly dry roast the flour until it gives out an aroma and use it in the recipe
The seasoning imparts a great bit of flavor to this recipe, so it is recommended not to skip it.
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