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Try This Wholesome Crispy Quinoa Paneer Dosa Recipe For Breakfast
- •This nutritious dosa replaces traditional rice with a wholesome blend of quinoa, mixed dals, and fenugreek seeds.
- •The batter can be fermented overnight for best results or used immediately if you are short on time.
- •A delicious filling of grated paneer combined with moringa powder or podi adds a protein-rich boost.
- •The dosa is perfectly paired with a flavorful, tangy tomato-peanut chutney featuring a classic tempering.
Key Questions Answered
For the batter, you will need half a cup of quinoa, half a cup of mixed dals including yellow moong, black urad, moong chilka, and masoor, along with one tablespoon of fenugreek seeds. Wash and soak them for 5-6 hours, blend with a little water into a smooth thick batter, and add salt.
Heat two tablespoons of oil, sauté dried red chillies and peanuts for 4-5 minutes, then add ginger, garlic, and sliced onions. Cook with chopped tomatoes and salt until soft, let it cool, and blend into a paste before adding a tempering of mustard seeds, dals, curry leaves, and hing.
Once the dosa starts turning crisp on the tawa, grated paneer is added over one half or across the surface, along with a sprinkle of moringa powder or your favorite podi. Fold the dosa and cook for another minute to warm the paneer through.
