{"id":7961,"date":"2022-03-14T14:47:42","date_gmt":"2022-03-14T14:47:42","guid":{"rendered":"https:\/\/projects.dailydeals4u.in\/food\/quinoa-lentil-dosa\/"},"modified":"2022-03-14T14:47:42","modified_gmt":"2022-03-14T14:47:42","slug":"quinoa-lentil-dosa","status":"publish","type":"post","link":"https:\/\/projects.dailydeals4u.in\/food\/quinoa-lentil-dosa\/","title":{"rendered":"Quinoa Lentil Dosa"},"content":{"rendered":"
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Quinoa Lentil Dosa<\/h1>\n

Posted by Divya<\/span><\/a><\/span> on Breakfast<\/a>, Indian Cuisine<\/a>, South Indian<\/a><\/span> Tagged With: Gluten Free<\/a>, Healthy<\/a>, Kids Friendly<\/a>, Vegan<\/a><\/span> <\/p>\n<\/header>\n

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Quinoa Dosa is a tasty crispy dosa made using quinoa & lentils (dal). The two lentils<\/strong> which are added here are \u2013 Urad Dal<\/strong> (split & skinned black gram) and Moong Dal<\/strong> (small yellow lentil). It is a healthy, high protein<\/strong> dosa recipe which is also vegan<\/strong> & gluten free<\/strong>.<\/p>\n

\"Quinoa<\/p>\n

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Quinoa (pronounced as KEEN-Wah<\/strong>) is often referred to as superfood or supergrain <\/strong>because of its high fibre and protein content. It is a gluten free<\/strong> grain and contains all nine essential amino acids<\/strong>. As it is quite nutritious & makes us feel full for longer, it is often recommended for weight loss<\/strong> also.<\/p>\n

Dosas are basically South Indian thin savoury crispy crepes made using rice and urad dal. In this quinoa dosa recipe, we have used quinoa instead of rice. It is a healthy breakfast recipe that you can serve with sambhar, coconut chutney & masala potatoes.<\/p>\n

\"Quinoa<\/p>\n

Moong dal is also used in this quinoa dosa recipe which increase the protein content and also gives a lovely golden colour to dosas. Fenukgreek seeds or methi seeds<\/strong> are added in this recipe to escalate the fermentation process.<\/p>\n

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One thing to note here is to add salt in the batter once the fermentation is completed. Also, the fermentation time depends a lot on climatic conditions<\/strong>. In summers, the batter ferments in 3-4 hours and in winters it takes upto 8 hours. Right now the temperature in Hyderbad (India) is varying from 20-26 degree celsius. So, I am going to keep this batter overnight to ferment.<\/p>\n

Quinoa is something which most of us have not eaten as kids. It got popular in recent few years after getting highlighted in various health & weight loss magazines. Initially by the looks of it I used to think that it must be one of the millets but after reading about it I got to know that its origin is from South America& is technically seed of the flowering plant \u2018Chenopodium quinoa\u2019<\/strong>.<\/p>\n

Some more Quinoa Recipes which you would like:<\/p>\n