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Quinoadosa Brownricequinoa Dosa Lowglycemic

Ingredients

  • White urad daal -1 cup
  • Quinoa-half a cup
  • Low glycemic brown rice- half a cup
  • Fenugreek seeds or method seeds – a tiny tea spoon
  • Pink Himalayan sea salt-1 .5 teaspoon
1 cup measure of White urad daal soak it in 1 cup of water .

Step 1: Throughly rinse the white urad daal in a large strainer before you soak it . Then Soak the white urad daal in 1 cup of water for 1 hour along with a tiny teaspoon of fenugreek or methi seeds and one and a half teaspoon of pink Himalayan sea salt .

Add a small teaspoon of fenugreek it methi seeds . If it’s a large teaspoon add only half .

Step2 : At the same time throughly rinse half a cup of quinoa in a colander along with half a cup of brown rice and soak in one cup of water for one hour. After an hour gently remove (skim off )the white starch water formed from the soaked rice and quinoa thus keeping it #lowstarch , better for #diabetics . I used a ready packet mix of quinoa and brown rice.

Throughly Rinse and strain the urad daal . Add half a teaspoon of the fenugreek seeds
Add a cup of water to it and keep aside for 1 hour
Wash and Soak 1 cup of the quinoa brown rice ready mix or mix equal proportions of half a cup of quinoa and half a cup of brown rice and soak it in a cup of water. Rinse out the water throughly so the starch goes out and it’s lower in starch .

Step 3: After an hour, mix both the soaked ingredients together in a mixer grinder and finely grind to a smooth lump free paste . Adjust with quarter cup of water to make the batter runny and not too thick . The batter should be of pourable consistency as in the image . Transfer to a deep bowl , add 1.5 teaspoon of pink Himalayan sea salt, mix well and keep aside .

Grind to a smooth lump free pourable consistency.

Step 4: pre heat the oven for 10 minutes @180 degrees C. Switch off the oven . Place the batter in the oven and cover with a table napkin . Keep overnight to ferment .

Step 5: Next morning remove the batter, give it a mix . It should have risen up . Pre heat the oven for 10 minutes again @180 degrees C. Keep to ferment for the whole day .

Step 6: By around 5 pm it should have doubled up and you will see bubbles that it has fermented. Once it’s doubled up it’s ready to use .

Fermented batter ready to use .

Step 7: Heat on medium heat a non stick stone pan . With a deep ladle spoon swirl the batter like a pancake. Add a dash of cooking oil and cook for a minute until it changes colour and turns golden brown . Immediately Lower the heat immediately and flip oven on the other side to cook evenly for another minute. It will turn crunchy and crispy if it’s cooked properly.

Spread like a pancake on a hot #Stone girdle (ideally not a regular non stick frying pan for best results ) cook for a minute adding a teaspoon of cooing oil.
Gently Flip it (enduring it does not break ) and let it cook for another minute till it’s crispy and cooked through . Reduce the heat and gently remove with a flat spoon .

Step 8: With a flat spoon gently remove the lentil quinoa dosa and plate up . Serve hot with some homemade rasam (spicy lentil Curry , rich in medicinal herbs and spices ) and ready made chutney powder which you get from the Indian store . .

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Enjoy a nutritious low glycemic meal great for diabetics, Gerd patients and all who want to avoid bread . Happy cooking and healthy eating . Would appreciate your rating this after you make it . Cheers and bon appetite https://videopress.com/embed/UyGZUIFw?preloadContent=metadata&hd=1

Disclaimer: These recipes are for normal healthy people . If you suffer from any chronic disease like Gerd /Acidreflux/Candida /SIBO gastritis/ IBS/ Leakygut/ Autoimmunedisease, Thyroid issues etc etc this may or may not be applicable for your particular condition. Feel free to DM me for a free zoom session with no strings attached whatsoever to tailor make a diet for your specific condition. Also if you have any allergies to Nuts or certain ingredients please check before consuming, we are not responsible. All rights reserved .

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