I am always looking for ways to up the nutritional value of my food—I think it’s something my mother instilled in me growing up. So it only made sense to try making a dosa with quinoa. Why not kick the rice out and add a protein-rich component instead? Trust me, it’s hands-down delicious—you may never go back to the rice version.
*If you are storing the dosai, reheat them before serving by warming them on the stovetop in a dry cast-iron pan over medium heat for 2 to 3 minutes.
Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.