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
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.
Add salt as per your taste.
Adjust the consistency of the batter, if need be, by adding water. The batter should be of flowing consistency.
Heat a flat skillet (used for making dosa/crepes) on high flame. Put a few drops of oil and wipe with a kitchen napkin.
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.
Add fenugreek/spinach leaves to the batter and make Adai or Cheela.
Make Masala Dosa or Stuffed Cheela by using a filling of paneer.