Quinoa, and Brown Rice Dosa

I am very fond of dosa, and since my family likes it and it's healthy, I like to make it often...what better way to get grains in their diet. Dosa make a good breakfast and we also like it for lunch, it is plenty satisfying. Plus I am having fun with wraps and crepes and such...hmmm, maybe I should make a new chapter in my blog hehe!

• 1 cup brown rice
• 1 cup Quinoa
• 1/2 cup urad dal
• 1/4 tsp fenugreek seeds
• handful of cilantro
• sea salt to taste

Wash and soak brown rice and quinoa in different bowls for about 6 to 8 hours, soak fenugreek seed with one of them. Later grind them together into a fine paste. Add some water to dilute it and make into batter of pouring consistency. Add salt as required and mix well. Set aside, add the chopped cilantro right before cooking.  Note: This batter doesn’t require to be fermented. The batter can be used immediately for making dosas after you prepared it.
Heat a non-stick pan. Take a ladleful of batter, drop in the center of the pan and quickly spread into a thin circle. Pour little oil around the dosa and allow cooking. Later flip it over and allow cooking on the other side too. Finally transfer to a serving plate.
Serve it with any chutney of your choice.

I like a dosa that is crispy like this one is.

I have not made any chutney yet, but would like to make a coconut chutney soon. I filled it with potato masala, and this is so filling, and yummy! Greek yogurt makes it a complete treat! It is a plus that my daughter loves it.