High Protein Quinoa Lentil Crepes - Dosa Variety
Looking for a delicious and nutritious high-protein breakfast? Try this savory quinoa crepe recipe packed with lentils for a satisfying meal.
Ingredients
- 1 cup Quinoa
- ½ cup Rolled Oats
- ½ cup Chana dal or Split Chickpeas
- ½ cup Urad dal Split & skinned black gram
- 1½ teaspoon Salt or to taste
- 1 inch Ginger
- 3 Green chilies
Serve with:
Coconut chutney, Onion tomato chutney or Sambar for serving
Instructions
- Wash quinoa, lentils and oats 3 to 4 times with water very well. Drain all the water. Now add about 3 cups of water to soak the quinoa and lentils.
- Cover the bowl and let them soak for about 4 hours or overnight. If you are in a hurry, soak them in hot water for 1-2 hours instead.
- Take all the soaked ingredients along with green chili, ginger, and salt into a blender.
- Blend it very well using about 2 cups of cold water(this could vary depending on the varieties of lentils and quinoa you use). Make it into thick melted ice-cream consistency.
- If you want paper-thin dosa, add 1 more cup of cold water. The consistency of the batter should not be too thick or runny, it should be free-flowing without any lumps.
- Let it rest for 1 hour. However, if you are on a time crunch, it is okay to use the batter right away. I have tried it and it works perfectly fine!
- Heat a well-seasoned cast-iron pan or nonstick griddle on medium heat.
- Once the pan is heated, lower the heat and spread a few drops of oil with a paper towel.
- Now pour one ladle full of batter in the center and immediately start spreading it in a circular motion into a thin crepe.
- Once you are done spreading the batter, increase the heat to medium-high. Optionally, add a drizzle of vegan butter or oil on the top to get a crispy crepe.
- Cook it until golden brown from the bottom and the edge of the crepe/dosa starts separating from the pan.
- Using a flat spatula remove the dosa from the outer edges, then gently fold the dosa and serve immediately with Coconut chutney or Onion chutney and sambar.
- Make all the dosas/crepes similarly.
Notes
You can use any other split peas or lentil variety. Eg. Red lentils (masoor dal)
Make sure to wash quinoa at least 3 to 4 times to get rid of an excess bitter taste.
Well, a seasoned cast iron pan is best for making dosa but you can also use a non-stick pan.
The temperature of the stove should be on low heat when you are pouring and spreading the batter. Once you are done spreading the batter, increase the heat to medium.
Between each dosa, always smear the oil onto the pan using a paper towel. This will season the pan perfectly for the next dosa/crepe.
Typically, you only need to cook the dosa on one side, but if you spread the crepe or dosa thick, then flip it over like to cook the other side.
Make sure to wash quinoa at least 3 to 4 times to get rid of an excess bitter taste.
Well, a seasoned cast iron pan is best for making dosa but you can also use a non-stick pan.
The temperature of the stove should be on low heat when you are pouring and spreading the batter. Once you are done spreading the batter, increase the heat to medium.
Between each dosa, always smear the oil onto the pan using a paper towel. This will season the pan perfectly for the next dosa/crepe.
Typically, you only need to cook the dosa on one side, but if you spread the crepe or dosa thick, then flip it over like to cook the other side.
Tried this recipe?Let us know how it was!