Stuffed Quinoa Dosa

Stuffed Quinoa Dosa is a nutritious twist on the traditional Indian dosa, combining the benefits of quinoa with the classic flavors of a spiced potato filling. The dosa batter is made from a blend of soaked quinoa, urad dal, and fenugreek seeds, creating a light and crisp crepe. The stuffing features a savory mixture, not only delicious but also packed with nutrients.

For a Serving Size of Two:

Ingredients:

For the Dosa Batter:

• 60 grams quinoa, soaked for 4-6 hours
• 20 grams urad dal, soaked for 4-6 hours
• 1/4 teaspoon fenugreek seeds, soaked along with urad dal
• Salt to taste
• Water as needed

For the Stuffing:

• 80 grams potatoes, boiled and mashed
• 30 grams onions, finely chopped
• 20 grams peas, boiled
• 1 green chili, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 2 teaspoons oil
• Salt to taste
• A few curry leaves
• 2 tablespoons coriander leaves, chopped

Procedure:

• Drain the soaked quinoa, urad dal, and fenugreek seeds.
• Blend them together with enough water to form a smooth batter. The consistency should be similar to traditional dosa batter.
• Add salt to taste and mix well.
• Allow the batter to ferment for 6-8 hours or overnight.
• Heat oil in a pan over medium heat.
• Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and chopped onions. Sauté the onions until they turn translucent.
• Add turmeric powder, red chili powder, and salt. Mix well.
• Add the boiled and mashed potatoes, peas, and green chili. Stir to combine the spices evenly with the potatoes.
• Cook for 2-3 minutes, then add chopped coriander leaves. Mix well and set aside.
• Heat a non-stick tawa or dosa pan over medium heat.
• Pour a ladleful of dosa batter onto the center of the pan and spread it out in a circular motion to form a thin dosa. Drizzle a few drops of oil around the edges of the dosa.
• Cook until the bottom turns golden brown and crispy. Place a portion of the potato stuffing on one half of the dosa and fold the dosa over to cover the stuffing.
• Remove the dosa from the pan and serve hot with coconut chutney or sambar.

Nutritional Benefits:

Nutritional Information:

• Calories: 511 kcal
• Protein: 17.9 g
• Carbohydrates: 77.8 g
• Fat: 16.9 g