Quinoa Dosa

Ingredients

• 90 g quinoa
• 60 g idli rice
• 1/4 tsp fenugreek seeds
• 200 g boiled potatoes, cubed
• 1 small onion, thinly sliced
• 1 green chilli, minced
• 1/2 tsp mustard seeds
• 6 curry leaves
• 1 tsp oil for tawa
• Salt to taste

Preparation

1. Rinse quinoa, rice, and fenugreek; soak 4–6 hours, grind to smooth batter, ferment lightly, salt.
2. Heat 1 tsp oil; splutter mustard and curry leaves; sauté onion and chilli.
3. Add potatoes and salt; toss gently until coated; keep warm.
4. Heat nonstick tawa; pour ladle of batter; spread thin in circles.
5. Cook until edges lift and underside is golden; flip briefly if needed.
6. Place potato filling on half, fold, and serve one moderate dosa portion.