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Quinoa Dosa/Cheela/Adai

Made with Quinoa and lentils, this Quinoa Dosa is as thin and crisp as the normal dosa but much easier, quicker and healthier than that. With the same batter doing slight variations make Adai or Cheela. How? Lets see

Course Breakfast
Cuisine Indian
Keyword Crepes, Stuffed Cheela
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Samira


  • 1/4 Cup Quinoa
  • 1/4 Cup Split Green Gram Moong Dal
  • 1/4 Cup Split Black Gram Urad Dal
  • 2 Tbsp Pigeon Peas Arhar Dal
  • 1 tsp Fenugreek Seeds Methi Dana
  • 1 tsp Or to taste Salt
  • Pinch of Asafoetida


  1. Wash Quinoa, fenugreek seeds and all the three lentils. Soak these overnight or for 3 to 4 hours.
  2. Drain the water in which they are soaked and grind into a fine batter. Add asafoetida while grinding only. While grinding, add 1 tablespoon water at a time. This helps in making the batter fluffy.

  3. Add salt as per your taste.

  4. Adjust the consistency of the batter, if need be, by adding water. The batter should be of flowing consistency.

  5. Heat a flat skillet (used for making dosa/crepes) on high flame. Put a few drops of oil and wipe with a kitchen napkin.

  6. Lower the flame, put a ladle full of batter and spread it as thin as possible. Smear oil on the sides. After spreading, increase the flame again.

  7. Cook till golden brown. Fold it in whatever way you want.
  8. Serve with love, tomato onion chutney optional.
  9. Variation:

     Add fenugreek/spinach leaves to the batter and make Adai or Cheela.

    Make Masala Dosa or Stuffed Cheela by using a filling of paneer.

Recipe Notes

  1. Grind the lentils finely for making  Dosa. For Adai, keep it slightly coarse.
  2. Keep the consistency of the batter slightly thin to enjoy crisp and thin Dosas. Thick batter will be difficult to spread thinly.
  3. Ensure the skillet is preheated well before spreading dosas or adai. You may check this by sprinkling few drops of water on it. If hear a sizzling sound, then its ready.
  4. Before spreading the dosa, lower the flame. 
  5. After spreading, increase the flame again.
  6. Keep adjusting the flame. Neither too hot or too low flame is good.
  7. Keep your tawa/ skillet clean before spreading a fresh dosa. After each dosa, clean the skillet with a damp napkin.