Quinoa Curry Leaves Dosa Recipe By Tasty

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
• Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Steps:

• Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
• 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.
• Allow the batter to rest for 20 minutes or an hour.
• 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.
• 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.
• Using a flat spatula, start by removing the dosa from the outer edges, then gently fold the dosa.
• Serve warm with coconut chutney and spicy tomato onion chutney.