Mixed Dals – 1/2 cupI mix equal amount of chana, urad and mung dal
1tbspFlax Meal
Salt to taste
Ginger – chili paste – 1 tbsp or as per taste
Ground CuminJeera powder– 1/8 tsp
A pinch TurmericHaldi If desired
Instructions
Rinse quinoa, oat and lentil several times in water until the water runs clear.
Soak Oat, lentils and quinoa in water for at least 5 hours or overnight. This helps to make the lentils and quinoa soft. So that the quinoa and lentils are easy to grind smoothly.
When ready to make Dosa, drain water or reserve little on side to add while grinding.
I usually keep little water when drain or add water little by little when grinding the quinoa and lentils. This process helps to make a dosa batter to the right consistency.
Use a broad non-stick pan or skillet to make this dosa. Non-stick pan helps to make the dosas crispy with less amount of oil.
Heat up pan on medium heat.
Before spreading batter on to the pan, be sure to sprinkle cold water to bring the temperature down so that the batter can be spread easily.
Once the batter is spread, drizzle little oil or ghee if desired to make Dosa more crispy.
If the dosa is getting dark or burned quickly. Take off the pan from heat and allow it to cool slightly or reduce the heat.
When slightly brown, flip dosa carefully and cook on the other side if desired.
When done, fold in triangle or cylinder and serve immediately with Chutney or your favorite way.