Perfect crispy Quinoa dosa filled with potatoes sabji made fasting friendly.
Makes 8 masala dosas
Ingredients for the dosa batter
2 cups quinoa
1 teaspoon eno
1 teaspoon salt
2 tablespoons lemon juice
ingredients for the dosa filling:
5 boiled potatoes cubed cut
2 teaspoons cumin seeds
2 slit green chilies
few curry leaves
1 cup shredded cabbage
1 chopped tomato
1 tablespoon sunflower oil
2 teaspoons rock salt
1/2 teaspoon turmeric root powder (freshly ground)
1 cup chopped cilantro
Process: A night before soak the quinoa in a ceramic bowl with 5 cups of filtered water, add lemon juice. Cover with a lid and keep it to rest for around 6-8 hours near a warm and dark place.
Next day drain the water and wash the quinoa 2 times well with warm water. Blend the quinoa with 3/4 cups of water into a smooth paste. Again add the blended quinoa in a ceramic bowl, cover with a lid and keep aside to ferment for 4-5 hours near a warm place.
(If you are living in a cold climate location then fermenting inside the oven with its light is best).
In a skillet heat oil, add the chilies, cumin seeds, curry leaves and saute for few seconds. Add the cabbage , reduce the heat to low , cover and cook for few minutes until the color changed to golden brown. Add the tomatoes, freshly ground turmeric root powder, cover and cook until the tomatoes turn soft.
Add the potatoes ,salt , around 1/2 cup water, cover and cook for 5 minutes on low heat. Remove the lid and mash the potatoes little bit with the spoon and garnish with cilantro. Turn off the stove right away.
(Make sure to prepare this filling only 30 minutes before the fermentation time is up).
Add the eno and salt in the batter and whisk well. On a dosa pan or non stick pan , rub some oil , keeping heat on medium. Splash some water and wipe the water with a tissue or cloth quickly. Reduce the heat to low.
Take a big spoonful of batter and pour in the center of the pan , quickly moving the spoon in outward circular motion thus spreading the batter in a big circle. The diameter can be between 8 to 9 inches .
Increase the heat between low to medium and drizzle the oil if needed and let the dosa cook well, Once the top part looks cooked , add a spoonful of filling at one side of the dosa spreading in cylindrically. Once the dosas base looks golden brown and sides starts leaving the pan, you can slightly move the spatula under the dosa and start folding it from the side where the filling is. Follow the same steps for the remaining dosas.
Serve hot with coconut chutney or tomato chutney.
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