Authentic Mixed Grain Dosa Recipe – Quinoa & Lentil Uttapam

Last Updated on 2 months by Neha Deshmukh

Authentic Mixed Grain Dosa Recipe – Quinoa & Lentil Uttapam

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a labor of love, but so worth it. This isn’t your average dosa; it’s packed with goodness from quinoa and a blend of lentils, making it incredibly nutritious and flavorful. I first stumbled upon a similar version at a local farmer’s market and immediately knew I had to recreate it at home. It’s become a weekend staple in my house, and I think it’ll become one in yours too!

Why You’ll Love This Recipe

This Mixed Grain Dosa is a fantastic way to sneak in some extra protein and fiber into your breakfast or dinner. It’s naturally gluten-free, and the combination of grains gives it a unique texture and taste. Plus, it’s incredibly versatile – you can customize the spice level and serve it with your favorite accompaniments. Honestly, it’s a feel-good food that nourishes both body and soul!

Ingredients

Here’s what you’ll need to make approximately 20 dosas:

• 1 cup Quinoa
• ½ cup Whole Green Moong (about 100g)
• ½ cup Split Yellow Moong Dal (about 100g)
• ½ cup Horsegram or Kollu (about 100g)
• ½ cup Chana Dal (Bengal Gram Dal) (about 100g)
• ½ cup Urad Dal (Split Black Lentils) (about 100g)
• 10 Whole dry red chillies
• ¼ tsp Hing (Asafoetida)
• To taste Salt
• As required Water
• As required Sesame Oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Quinoa: Benefits and Selection

Quinoa (about 185g) isn’t traditionally used in dosas, but it adds a lovely nutty flavor and a boost of protein. I prefer white quinoa for this recipe, but you can use red or black quinoa too – just be aware the color will affect the final dosa’s appearance.

Horsegram (Kollu): A Nutritional Powerhouse

Horsegram (about 100g) is a bit of an underdog, but it’s incredibly good for you! It’s packed with iron and fiber. You can find it at most Indian grocery stores or online. Don’t be intimidated by its dark color – it disappears into the batter beautifully.

Lentil Blend: The Importance of Variety

Using a mix of lentils is key to getting the right texture and flavor. The moong dals add softness, chana dal provides structure, and urad dal contributes to the fermentation (even though we aren’t fermenting here, it still adds to the flavor!).

Hing (Asafoetida): Regional Variations & Uses

Hing (about 1g) is a pungent spice that adds a lovely savory depth. A little goes a long way! You can find it as a powder or in resin form – if using resin, make sure to dissolve it in a little warm water before adding it to the batter.

Sesame Oil: Traditional Flavor & Health Benefits

Sesme oil (as needed) is the oil for making authentic dosas. It imparts a wonderful nutty aroma and flavor. While other oils can be used, sesame oil really elevates the taste. Plus, it’s considered very healthy in Ayurveda!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the quinoa, whole green moong, split yellow moong dal, horsegram, chana dal, urad dal, and red chillies in a large bowl.
2. Pour in enough water to cover the grains generously. Let them soak for at least 5-6 hours, or even better, overnight. This is crucial for a smooth batter.
3. Once soaked, drain the water completely. Now, it’s time to grind! Add the soaked grains to a grinder or high-powered blender.
4. Gradually add fresh water as you grind, until you achieve a coarse batter. You don’t want it too smooth – a little texture is good.
5. Pour the batter into a bowl and mix in the salt and hing. Give it a good stir, and adjust the consistency with a little more water if needed. It should be pourable but not too runny.
6. Heat a flat griddle or tawa over medium heat. Once hot, lightly drizzle some sesame oil around the edges and in the center.
7. Pour a ladleful of batter onto the hot griddle and quickly spread it into a thick, circular dosa.
8. Drizzle a little more sesame oil around the edges and on top. Cook for a few minutes, until the bottom is golden brown and crispy.
9. Flip the dosa carefully and cook the other side until golden brown.
10. Serve immediately!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect Mixed Grain Dosa:

Achieving the Perfect Dosa Consistency

The batter consistency is key. It should be similar to pancake batter – pourable, but not watery. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Grinding Techniques for a Smooth Batter

Grinding the ingredients properly is essential. If your grinder struggles, do it in batches. Adding a little ice water while grinding can also help keep things cool and prevent the batter from becoming sticky.

Tips for Non-Stick Cooking

Even with a non-stick tawa, a little oil is your friend! Make sure the tawa is hot before you pour the batter, and don’t overcrowd it.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your accompaniments (chutney, sambar) are also vegan.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment (Increase Red Chillies): If you like things spicy, feel free to add more red chillies to the batter. My friend, Priya, adds up to 15 for a real kick!
• Festival Adaptation (Makar Sankranti/Pongal Special): During Makar Sankranti or Pongal, serve these dosas with a special sesame-jaggery mixture for a truly festive treat.

Serving Suggestions

These dosas are delicious on their own, but they’re even better with accompaniments! I love serving them with:

• Coconut chutney
• Sambar
• Jaggery and butter (a classic combination!)
• A dollop of yogurt

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 2 days. It may thicken slightly, so add a little water before using. You can also freeze the batter for longer storage.

FAQs

Let’s answer some common questions:

What is the best way to soak the grains for optimal results?

Soaking overnight is ideal! It ensures the grains are fully hydrated and will grind into a smooth batter.

Can I use a different type of oil instead of sesame oil?

You can, but it won’t have the same authentic flavor. Sunflower oil or coconut oil are decent substitutes.

What if my batter is too thick or too thin?

Adjust with water! A tablespoon at a time until you reach the desired consistency.

Can this dosa be made in advance and stored?

The batter can be made in advance and stored, but the dosas are best enjoyed fresh.

What are the health benefits of including quinoa and horsegram in this dosa?

Quinoa is a complete protein and a good source of fiber. Horsegram is rich in iron and helps with digestion. Together, they make this dosa a nutritional powerhouse!