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Quinoa Red Rice Dosa

Niranjana Sankaranarayanan
Dosa is a quintessential breakfast recipe in South India which is eaten most of the days in a week. Quinoa Red rice dosa is a healthier option when compared to the normal dosa. If you are on a weight loss journey, then this can be one option for you. This dosa is super easy to make, crispy and healthy. These are gluten free, vegan and makes a perfect breakfast recipe.
Quinoa is a super grain or super food that has become popular in many places now. This is not a cereal grain but a seed. Quinoa is rich in proteins, vitamins, minerals and fiber. This is a good source of plant protein. This is also gluten free and recommended for people in gluten free diet. Quinoa is good for people with diabetes, thyroid problems and those in weight loss journey. Quinoa can be easily substituted in the place of rice. It can also be incorporated in our diet in many ways as porridge, salad, pulao or pilaf, etc., Quinoa has saponin in it, so that we have to wash it well. Otherwise the end product will taste bitter. 
Red Rice
The red rice I used here is Kerala red rice. The other names for this rice are Kerala Par boiled rice, Matta rice, Rosematta rice. It is from the Palakkad region of Kerala. These are unpolished rice and healthier than the normal polished rice. We can use this rice like a normal rice to make plain rice, idli, dosa, aapam. Instead of Kerala red rice, we can use brown rice or Idli rice. I adapted this recipe from my regular Idli Dosa batter recipe.
Urad dal & Fenugreek
Urad dal gives the creamy texture and the right proportion is required to make the perfect dosa. Fenugreek is an optional ingredient. We use this in health point of view. It helps in reducing body heat and aids in digestion. 
Some more tiffin recipes 
Tricolour dosai
Pav Bhaji Dosa
Instant Wheat dosai / Godhumai dosai
Vella dosai
Verumarisi adai
Multigrain Adai
Vermicelli dosai
Prep Time 10 mins
Cook Time 10 mins
Soaking + Fermenting time 14 hrs
Total Time 14 hrs 20 mins
Course Breakfast, tiffin
Cuisine South Indian
Servings 15 big dosa


  • Mixie
  • Skillet


  • 1 cup Red rice
  • 1 cup Quinoa
  • ½ cup Urad dal
  • ½ tsp Fenugreek
  • As req Salt
  • To soak & Grind Water


  • Take a vessel and add quinoa, red rice, urad dal, fenugreek into it.
  • Add enough water and rinse it well. Wash it well for atleast 3 to 4 times. Discard the water.
  • Add fresh water and soak it for 6 hours.
  • Then, discard the water used for soaking. Add the ingredients into the mixie jar, little fresh water and grind it to a smooth batter.
  • Also add salt while grinding the batter. And then, add water little by little. Donot add it in one stretch.
  • After grinding, transfer it to a container and allow it to ferment for 6 to 8 hours.
  • When you open it after 8 hours, it would have fermented so well. And your batter is ready to make dosa.
  • Mix it well.
  • Heat the skillet or dosa tava. Sprinkle water and if you could hear hissing sound then the tava is ready and hot enough.
  • Take a ladle of batter and spread in a circular motion to make dosa.
  • Drizzle oil on the dosa and cook on both the sides. When one side is cooked, flip and cook on the other side.
  • Serve hot with Sambar, Chutney.


Keyword Dosa recipes, Quinoa dosa, Red rice dosa