Wheat Rava Dosa 🎥
Ingredients needed 🧾
How to make it 🔪
Recipes similar to dosa
Here are some interesting twists to the regular dosa or uttapam recipe that you can try. They make a great snack that can be enjoyed at any time of the day. The batter is mainly made with soaked rice and lentils and then fermented overnight. Only fermenting the batter takes time, otherwise, it’s a quick and simple recipe. I do have the traditional dosa recipe on the blog. You can read it here. If you are looking for an authentic Idli recipe, it’s here. If you generally love pancakes or crepes, you will love this Indian dosa too! Now, many feel that making the perfect dosa is a task that cannot be mastered. But let me tell you that it is a skill that you can master over time with some practice. I like to have some kind of dosa batter in my fridge all the time else I get very anxious. That’s because it’s my quick fix whenever I get hungry (especially in the evenings). Since I love dosa so much, I am always trying out alternate recipes that don’t use rice so I can make nutritious and healthier dosas. If you give me a new alternate grain like quinoa or teff, I first experiment with them in batters. If I like the flavor, I use it in other recipes. Be it Teff Idli or Quinoa Oats Dosa! This was the first vegan recipe I made with quinoa but somehow it never made it to the blog yet. I was craving for Masala Dosa the other day, so decided to make it healthy with quinoa dosa! Vegetable Quinoa Upma, Quinoa Lentil Cabbage Roll Soup, and Chickpea Quinoa Khichdi are some recipes that I make with quinoa. When kids come back from school or from play and are hungry, dosa comes to the rescue. If the batter is ready, you can enjoy this snack any time of the day. Of course, it begins to turn a tad sour after a week. But many actually like the sour taste.
It’s naturally vegan and gluten-free You can make the batter in advance and refrigerate it. It stays good for a week This recipe requires no rice and is made with healthy ingredients No fermentation required and can be made instantly The taste is similar to the regular dosa that’s made with rice
Quinoa - It is a healthier substitute for rice. Use the regular white ones or the tricolor ones. Oats - I have used rolled oats here. Flaxseed powder - I add it because it improves digestion and is rich in omega-3. If you don’t have flaxseed powder, simply grind the flax seeds to make powder. Lentils - I have used urad dal and chana dal in this recipe. Fenugreek seeds - This makes the dosa soft and gives viscosity to the batter. You can also use ¼ cup poha instead. Some other sides that will pair well with these Indian pancake/crepes are Bombay Chutney, Andhra Tomato Peanut Chutney, or Tomato Almond Chutney. Serve them for breakfast or as an evening snack. You can also pack it in lunchboxes. Sometimes we also have it for lunch or dinner. In fact, you can also stuff it with veggies and make it hearty and nourishing. You can add paneer, tofu, potatoes, sweet potatoes, bell pepper, tomatoes, onions, spinach, etc. If you are bored, lazy, or tired to make individual dosa, you can always make Dosa Waffles! You can also use a mini pancake pan and make multiple mini dosas in one go. If looking for an alternative to quinoa in this vegan recipe, add teff grains or brown rice.
Recipe 📖
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