Wednesday, June 20, 2012

Quinoa with tur dhal dosai (Indian crepes with quinoa and split pigeon peas)

First an update, my mission to update the photos on older posts continues. In the last couple of weeks I have updated a fair number of older posts with newer pictures. Some of you who are following this page on facebook may have already gotten a peak into the new pictures, for the others these are the posts with updated pics.

Sundried Tomato Chutney
Peanut Chutney
Oat Banana Bread with condensed milk
Southwestern Style Pasta Salad

If you would like to check out the pics or the post, click on the titles above and it will take you to the post :)

Moving on to the recipe for quinoa dosai, this is yet another version of quinoa dosai that I made recently. Quinoa in dosai is one of my favorite ways to include this seed in our diet, it adds such an interesting texture and flavor to dosai that I cannot resist using it often in this manner. This time I used tur dhal along with quinoa and added some ginger, coconut and green chilies for added taste and flavor. The result was this delicious dosai that we loved a lot, especially with this peanut chutney on the side. I was also able to come up with an entirely new avatar for the leftover dosai batter with what I termed "quinoa bites" :) I will post the recipe for for the bites in this space soon too.

Vegan and Gluten free Quinoa Dosa-Savory Indian crepes with quinoa and lentils

Click here for a printable view of this recipe

Ingredients and Method to make quinoa with tur dhal dosai
1 cup brown rice (can be substituted with white raw rice)
1 cup Quinoa
1 cup split pigeon peas (tur dhal/ tuvaram parappu)
5 Thai or Indian green chilies (or to taste)
1 inch piece of ginger
1/2 cup fresh/ frozen grated coconut (if frozen thaw to room temperature)
salt to taste
a little sesame oil to shallow fry dosai

Add the rice, lentils and quinoa to a large bowl and mix well. Add water, swirl with hand and drain water. Fill the bowl with sufficient quantity of fresh water and allow the grains/ lentils to soak for about 3 hours.

Drain water, grind grains in a processor/ mixer in batches adding a little water as required along with green chilies, ginger and grated coconut. The grains have to ground until almost fine, it's okay to have a little texture but not too coarse. Add water only as required while grinding, the batter has to be of pouring consistency but not too watery. Err on the side of thicker batter when in doubt, and it can always be corrected later on by adding water as required.

Add salt to taste to the batter and mix well.

This batter can be made ahead and stored in the refrigerator for up to 3 to 4 days. It does not require any fermentation unlike traditional dosai.
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When making dosai, heat a tawa/ flat pan/ griddle on medium heat, pour a ladle of batter in the center and quickly spread into a thin and even circle. Pour a few drops of sesame oil along the circumference of the dosai and allow to cook until the lower side turns an even golden color. Flip over and allow the other side to cook until it has a few golden brown spots.

Remove and serve hot with chutney of choice/ molaga podi (spice powder) of choice
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