High Protein Quinoa Lentil Crepes - Dosa Variety

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours 30 minutes

Ingredients

1 cup Quinoa

½ cup Rolled Oats

½ cup Chana dal or Split Chickpeas

½ cup Urad dal Split & skinned black gram

1½ teaspoon Salt or to taste

1 inch Ginger

3 Green chilies

Coconut chutney, Onion tomato chutney or Sambar for serving

Directions

Wash quinoa, lentils and oats 3 to 4 times with water very well. Drain all the water. Now add about 3 cups of water to soak the quinoa and lentils.

Cover the bowl and let them soak for about 4 hours or overnight. If you are in a hurry, soak them in hot water for 1-2 hours instead.

Take all the soaked ingredients along with green chili, ginger, and salt into a blender.

Blend it very well using about 2 cups of cold water(this could vary depending on the varieties of lentils and quinoa you use). Make it into thick melted ice-cream consistency.

If you want paper-thin dosa, add 1 more cup of cold water. The consistency of the batter should not be too thick or runny, it should be free-flowing without any lumps.

Let it rest for 1 hour. However, if you are on a time crunch, it is okay to use the batter right away. I have tried it and it works perfectly fine!

Heat a well-seasoned cast-iron pan or nonstick griddle on medium heat.

Once the pan is heated, lower the heat and spread a few drops of oil with a paper towel.

Now pour one ladle full of batter in the center and immediately start spreading it in a circular motion into a thin crepe.

Once you are done spreading the batter, increase the heat to medium-high. Optionally, add a drizzle of vegan butter or oil on the top to get a crispy crepe.

Cook it until golden brown from the bottom and the edge of the crepe/dosa starts separating from the pan.

Using a flat spatula remove the dosa from the outer edges, then gently fold the dosa and serve immediately with Coconut chutney or Onion chutney and sambar.

Make all the dosas/crepes similarly.