I make different kinds -stuffed one's like vegetable masala,masala or will add lentils and make dosa like pesarattu ,adai or make dosabatter different like with millet,fenugreek seeds or even tomato
Grind into a fine batter, add salt and let it ferment in a warm place over night. Since Quinoa is not accepted by the other adult at home and I am forced to sneak it in wherever possible
Using other lentils, brown rice, quinoa, millets, etc in idli/dosabatter. Learn my fail-proof method for perfectly fermented batter to make crisp dosas and fluffy idlis every time
You can add any veggie you would normally add to rava dosas. Pulling out my Ultra grinder is a big chore for me and then the weather plays spoil sport and the batter doesn't ferment properly
To start making Quinoa Egg paniyaram, Take a small bowl add dosabatter, quinoa flour, beaten egg, green chillies, shallots, curry leaves, baking soda and stir well until everything is combined
Add required amount of water and prepare a batter thicker than idli/dosabatter. Unlike other dosai Adai takes little longer time to cook but its worth waiting for it
As these recipes also comes under dosa category,I decided to share. Transfer the ground batter to a bowl,to this add the finely chopped onion,curry leaves and coriander leaves
