Quinoa Crepe/Dosa

Good to know - Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest or feed candida (a systemic fungal infection). Quinoa is a "supergrain" because it contains all 9 essential amino acids that are required by the body as building blocks for muscles.Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.Quinoa acts as prebiotic that feeds the good bacteria in your intestines.


Cooking Time : 15-20 mins
Preparation Time : 15-20 mins
Serves - 4

Ingredients

Quinoa - 12 oz
Brown Rice - Handful.
Green Chilli - 1 or 2 to taste
Ginger - 1 inch piece
Tomato - 1 medium sized one.
Salt to taste
Onion - 1 chopped.
Oil

Method of Preparation

1) Soak Quinoa and brown rice overnight.
2) Drain water and grind it along with tomato, ginger, green chilli and salt. Do not add water when grinding, quinoa doesn't need lot of water. If needed add water to the batter after grinding. You can grind the batter and refrigerate and take it and use it when required too.
3) Add the chopped onions and mix the batter well, the batter consistency should be little thin than pancake consistency.
4) Heat an iron griddle and pour the batter and add a tsp of oil around it.
5) After one side is completely cooked, turn the dosai and let the other side also be cooked completely.
6) Serve with sambhar or chutney .

Posted in: brown rice, diabetic friendly recipes, diabetic-breakfast, dosa, dosai, fusion cooking, gluten-free-breakfast, Quinoa, spicy pancake