Klunker's GF dosa
I have written many recipes, and I think most have been successful too. I am really excited about this one though. Mostly because it incorporates my newest love, quinoa! I have really been on a quinoa kick lately, and so it only made sense to add this to the collection.
This is a super food dosa too. It has quinoa, brown rice, and millet. All good for you, all tasty, and all GF! (I am not GF, but I know a few people that will enjoy that).
This recipe takes a little prep work, you need some soaking time. So, if you are planning on this recipe, start early enough. The steps are easy though, so it will be worth any effort you put in.
1/2 cup quinoa
1/2 cup brown rice (I use organic from Costco)
1/2 cup hulled millet
3 cups water for soaking
1 tablespoon sesame seeds
1 tsp. salt (optional)
(you can add any other flavors you want too)
1 1/4c water
You will also need a very good, nonstick pan, a blender, and a spatula
Place all the grains into a jar or container.
Add the 3 cups water, and mix the grains up.
Soak for a minimum of 4 hours, but you can soak up to overnight.
After soaking, drain well in a fine mesh strainer.
Place the rinsed grains into your blender, and add the 1 1/4 cup water, and your salt and any other seasoning you want to use.
Blend on high for about 1-2 minutes (depending on how powerful your blender is)
You want it to be a little thinner than pancake batter. If it is too thick, add just a little more water (1-2 tablespoons at a time).
Pour the smooth liquid through a fine mesh strainer, so you have a very smooth batter.
Add the sesame seeds to your smooth batter, and stir well.
Place your nonstick pan on the stove, over medium heat. Let it heat up for a good 2-3 minutes. You want a very hot pan.
Put 1/4 cup of the mix in the hot pan. With the back of a spoon or ladle, spread out in the pan (see illustration below)
Cook on the first side, until it moves around freely in the pan, and the edges start to raise up. Carefully turn over with a spatula, and brown the other side.
You can make as dark or light as you would like. The lighter, the softer they will stay. The darker, more crispy. Both have great use.
Place finished dosa on a plate, and put some parchment between each one, so they don't stick.
This recipe should make 10-12 dosa (depending on size)
Serve as a wrap, or as a side to a great Indian dinner!
You can store in an airtight container for a day or two (in the fridge) and warm up as needed.
I hope you try these easy dosa, and enjoy!
You can use these as GF wraps, and tortillas. If you are going to use for those, don't cook until brown. Just cook long enough on each side until they are not raw. That way they will be more pliable.