Quinoa Oats Dosa w/Coconut Chutney

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Rolled oats

  Plain, dry oatmeal

  ½ cup or 40g

• Chana Dal

  Swad

  ½ cup or 100g

• Urad Dal Slit Matpe Beans

  SWAD Best Taste in Town

  ¼ cup (dry) or 35g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Salt

  Table

  1 ½ tsp or 9g

• oz Ghee

  Swad

  25g

• Coconut

  Shaved - Kroger

  12 tbsp or 96g

• Roasted Split Chick Peas

  Chana Dalia

  ⅛ cup or 15g

• Garlic

  Raw

  1 clove or 3g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
2. Drain out all the water. Add to a blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well
3. Allow to rest for 20 minutes or an hour or start making the dosa's right away
4. Pre heat a nonstick griddle on low heat and pour about 1/3 cup of batter and spread it into a thin dosa using the back of the laddle or a measuring cup. Starting from the middle spread the batter in a circular motion going outwards.
5. Once the bottom of the dosa starts to turn golden brown, evenly spread little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes or if you like softer dosa lower the heat and take the dosa out.
6. Using a flat spatula start remove the dosa from the outer edges, then gently fold the dosa and serve immediately.
7. Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion into half and use theflat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly.
8. Repeat making dosa's with rest of the batter. Any remaining batter can be refrigerated for up to 3 days.
9. Coconut Chutney (optional)
10. Add all the ingredients to a blender and blend until you get smooth chutney. Note: add more water if needed. You may need more water if using dry coconut.

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