Quinoa Cheese Dosa

What is the most loved breakfast of South India and central India?
Thinking about Idli/ Dosa, right?
Tired of eating the very famous breakfast the traditional way? Why not give it healthy twist with quinoa, which is not only gluten free but also rich in fibers and protein. Let me share the prepartion method and ingredients.

Ingredients

Quionoa 1½ Cup
Rice 1/2 Cup
Urad Daal 1/2 Cup
Moong Daal 1/2 Cup
Fenugreek seeds 1 Tbsp
Salt to taste
Grated Mozzarella cheese

Preparation

1. Wash and soak quinoa, rice, moong daal, urad daal and fenugreek seeds overnight.
2. Grind all the soaked ingredients with as little water as possible. The batter should be flowing consistency. Transfer the contents to a large bowl.
   
   
3. Let the batter rest in a warm place for 12 hours, for it to ferment. Fermentation suggestion: inside oven with lights on or in Instant pot with yogurt setting on. 
   
   
4. After 12 hours of fermentation, add salt to the batter and a little water if it's too thick. It's ready for dosa now.
5. Heat dosa pan or griddle, sprinkle some water on the pan, wipe it off with a cotton cloth or kitchen towel.
6. Pour a scoop of dosa batter and spread it using a ladle in circular motion. If you like it the Mysore masala way, layer the dosa with Mysore masala. Scoop masala potato and some cheese on the dosa. Don't hesitate to load the dosa with cheese, it's so much yummy. I forgot to capture the picture where my dosa was loaded with cheese 🙂.
7. Drizzle oil over dosa and let cook till golden brown.
8. Roll the dosa or fold in half, serve with coconut or peanut chutney and sambhar (Check out Sambhar recipe here: https://ibicc.blogspot.com/2015/01/sambar.html). Enjoy!!

Let me know in the comments how you and your kids like it. Thanks.