Quinoa Dosa Batter


Urad dal – 1 cup

Quinoa – 3 cups

Channa dal – 1 tablespoon

Fenugreek seeds – 3 teaspoons


  1. Soak all ingredients together in a big bowl for 4 to 6 hours.
  2. Grind to smooth paste in mixer grinder.
  3. Add salt and mix well with clean hands.
  4. Allow fermentation overnight (approx 6 to 8 hours).
  5. Pour like regular dosas and serve with chutney/sambar.


The dosa tends to stick to the pan a bit due to the nature of quinoa. Rubbing the tawa with onion prior to pouring and spreading the batter helps in easy flipping of dosas.