Quinoa Masala Dosa (Rice and quinoa crepes with potato filling)

These dosas came out fabulous as good as the traditional ones with rice and urad dal.

Necessity is indeed the mother of invention.  From Wells to Velcro and from tyres to test tube babies! Humans are a determined species indeed.  And when someone who loves the typical south indian dosa made with rice and urad dal (black gram split lentils) who has to now avoid lentils being on an anti-inflammatory diet,  it was indeed testing times.  She had to find a solution!  So therein went a light bulb and quinoa came to the rescue.  I prepared the batter just like the traditional one just replacing urad dal with quinoa even soaking quinoa overnight just like I did for the urad dal. While grinding I added a bit of poha since that aids in fermentation.

Pleased to report we had dosa night as usual in our household last Sunday night and alongside the traditional dosa,  my quinoa dosas came out fabulous – as good as the original, maybe even slightly better ?

And what better complement to a dosa than potato masala!

5.0 from 1 reviews
Quinoa Masala Dosa (Rice and quinoa crepes with potato filling)
Recipe type: Main course
Cuisine: South indian, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
A crispy crepe (dosa) made from fermented rice and quinoa with a delicious filling of curried potatoes
  • ¼ cup quinoa
  • ½ cup idli rava (or rice flour rava) or plain rice flour
  • 2 tbsp poha (thin)
  • ¼ tsp salt
For the potato filling:
  • 2 medium potatoes, boiled and mashed
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ red onion
  • 2-3 green chillies, chopped
  • 1 clove of garlic, chopped
  • 4-5 curry leaves
  • ½ tsp salt
  • ½ tsp turmeric
  • 2 tbsp chopped fresh cilantro(coriander) leaves
  1. Soak the quinoa, idli rava and poha for 4-6 hours in ½ cup water. Grind this mixture (using the same soaked water) to form a thick batter. Place this batter covered in a warm place for 6-8 hours (or overnight).
  2. Before making the dosas, take the batter and add the salt and mix.
  3. To make the potato filling:
  4. In a kadhai or a large pan, add the oil and the mustard seeds and the cumin seeds. When they splutter add the onion, green chillies, garlic and curry leaves. Salute for 3-4 minutes and then add the salt and turmeric. Now add the mashed potato to this mixture and mix well to coat all the potato with the spice and onion mixture. Add the cilantro on top and mix. Put heat off and keep filling aside.
  5. For making dosas, heat a griddle pan till very hot. Then dab it with a wet paper towel – you should see water droplets sizzling – Immediately pour 1 ladle of batter in the center of the pan and with circular motions of your hand give to a dosa shape. add little bit of oil to crisp the edges. Cook on medium high heat for about 1-2 minutes or until its golden on the back and cooked fully in the center. Take it off the pan and serve the dosas warm with potato filling inside.!


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  1. These came out AMAZING. My son who has heavy restrictions on his diet, and these were the closest I’ve gotten to the real thing. Success is, of course, measured by his reaction… and he started eating right away! Thank you so much!! Keep posting!!

    • I am so glad to hear this! It is double victory when the kids eat what we cook right? And you are very welcome! 🙂

    • You are welcome! yeah I have to experiment with new recipes due to my dietary restrictions and Myveganspace is where I blog those recipes.I am glad you liked it !

    • yeah that’s healthy to substitute rice with quinoa to increase protein. But here my problem is that all legumes and lentils especially black gram lentil gives me a flare. So this wa the best substitute I could come up with.

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