Quinoa Dosa With Peanut Coconut Chutney

Quinoa Dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. The batter for the Quinoa dosa is made of rice, quinoa and urad dal. Quinoa dosa is healthy and different to break the boredom of making regular dosa , you can relish it with your favorite chutney or sambar!

1 Cup Quinoa - I used organic quinoa
1 Cup Idly Rice
½ Cup Urad Dal
1 Teaspoon Fenugreek Seeds
Water as required for grinding
Salt to taste
Oil as required for making dosa

In seperate bowls wash the quinoa
urad dal and fenugreek seeds.
idly rice,
 Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.
After 6 hours, drain all the water and wash it in fresh water and drain all the water. In a wet grinder add little quantity of the soaked urad dal and fenugreek seeds, rice and quinoa add little water to grind this to a fine paste. Grind the mixture into a smooth, and fluffy batter with adding little water as possible in regular intervals when needed.
When this is ground to fine paste transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours or overnight.
In the morning give the batter will be light and fluffy a good stir and check the consistency of the batter. If it is little thick add around ¼ cup water to make a flowing but thick spreading consistency batter, this will yield perfect crispy dosa.
Heat a dosa tawa, brush it oil and spinkle a little water and wipe is clean with a kitchen towel. Now pour a ladle of batter and spread it like regular dosa. Drizzle few drops of oil and cook dosa in medium flame. 
When dosa looks done transfer it to a plate.
Let's Prepare the Chutney to go with it!!

This Peanut Coconut Chutney goes well with any South Indian food like dosa, idli, uttappam etc.
This chutney is very tasty and easy to prepare, done with few ingredients. I' am 100% sure almost every kitchen has these ingredients ready to use.

Make One Cup

For Chutney
½ Cup Peanuts
¾ Cup Freshly grated coconut
2 Tablespoons Roasted Chana Dal
¼ Cup Yogurt
1 Bunch of Coriander leaves/Cilantro
1 Inch Piece of Ginger
3-4 Green Chillies
1 Tablespoon Sugar
Salt to taste
For Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
2 Dried Red chilies
Pinch Asafoetida
5-6 Curry leaves
Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney. Take it out in a bowl.
For the Tadka
In a small saucepan kept on high heat, add oil and let it heat well.
Once the oil is nice and hot, reduce the heat.
Add the mustard seeds and let it splutter. Add the asafoedita, red chillies and curry leaves mix it well for a minute. Switch off the flame and pour over the prepared chutney.
Serve with quinoa dosa.
Enjoy this delicious combo!! 
Labels: Quinoa, Dosa, Peanuts, Ginger, Chutney, Healthy, Breakfast, Main course, South Indian, Crepes, Improv Cooking Challenge

September 2021 Improv Cooking Challenge
Theme is Peanut & Ginger

Asian Noodle Salad by  A Day in the Life on the Farm
Haitian Tablet Pistach by  Pandemonium Noshery 
Kung Pao Chicken  by Palatable Pastime 
Minty Tomato Peanut Chutney by  Magical Ingredients 
Quinoa Dosa With Peanut Coconut Chutney by  Sneha's Recipe  
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. I agree, that chutney sounds phenomenal. Especially when eaten with your perfectly golden dosa. Yum!