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1
Soak the quinoa in water for minimum 2 hrs.
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2
Add some oil to a pan and add the chopped onions and saute until they are golden brown. Remove from heat and keep it aside.
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3
Add the quinoa, ginger, tomatoes, green chilly, curry leaves and water and grind it to a smooth paste. The consistency of the batter should be same as dosa batter.
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4
Transfer it to a bowl.
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5
Add rava, cilantro, sauteed onions, baking soda, jeera powder and salt to taste.
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6
Heat a non stick griddle or tawa.
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7
Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.
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8
Using very little pressure, swirl the ladle in concentric circles, to spread out the batter (see the photo above)
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9
As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil or ghee and drizzle it all over the surface of the dosa and also around its edges. You can use an oil spray to avoid too much grease.
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10
When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.
