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CuisineAsianIndianHigh-FiberLow-SugarHigh-ProteinUnder 1 HourSpecial OccasionFusionLunchDinnerBreakfastVegetarianVeganHealthyGluten-FreeDairy-Free

Quinoa Curry Leaves Dosa

Say hello to a healthy twist on a classic Indian dish with this Quinoa Curry Leaves Dosa! Packed with protein and flavor, this dosa is perfect for a nutritious and satisfying meal.

Nidhi Thakur
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Quinoa Curry Leaves Dosa
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Quinoa Curry Leaves Dosa

Ingredients

for 2 servings

  • 1 cup white organic quinoa (170 g)
  • 1 cup fresh curry leaves (40 g)
  • ½ cup rolled oats (50 g)
  • ¼ cup split chana dal (45 g), (unskinned split chickpea lentil)
  • ½ cup split urad da (95 g), (black unskinned lentil)
  • 1 ½ cups water (360 mL), for making the batter
  • 1 ½ teaspoons kosher salt
  • ¼ cup oil (60 mL), or ghee to apply to the cooked dosa

Nutrition Info

  • Calories 852
  • Fat 33g
  • Carbs 109g
  • Fiber 23g
  • Sugar 4g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
  2. Drain out all the water. Add to a blender and blend with fresh curry leaves and water. The dosa batter consistency will be like pancake batter. Add salt and mix well.
  3. Allow the batter to rest for 20 minutes or an hour.
  4. Preheat a nonstick griddle on low heat and pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle, spread the batter in a circular motion going outwards.
  5. Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes, then lower the heat slightly.
  6. Using a flat spatula, start by removing the dosa from the outer edges, then gently fold the dosa.
  7. Serve warm with coconut chutney and spicy tomato onion chutney.
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