Keep on rollin!

Quinoa & Green Lentils Dosa with Cranberry, Tomato & Smoked Paprika Chutney

Quinoa & Green Lentils Dosa with Cranberry, Tomato & Smoked Paprika Chutney

After a caketastrophic weekend (baked 2 but trying to block out the amount I ate) I’ve decided to go clean at least for a week. Clean should never be boring though.

With all of the thanksgiving fever in the air I wanted to add a festive element to this recipe and I got highly inspired by a cranberry pickle that my bff Anjali’s mom once made for me! And of course, every delicious chutney deserves a remarkable main course. This super healthy and hearty Dosa is all that and more because it’s made with lentils & quinoa and requires very little prep.

Soaked green lentils and quinoa Batter with seasonings Making dosa


(For Dosa)

  • 1/2 cup green lentils
  • 1/2 cup quinoa (I used tricolor)
  • 2 cups hot boiling water
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin powder
  • Salt to taste
  • Butter/ghee to spread

Cooking the cranberry chutney

(For cranberry, tomato & smoked paprika chutney)

  • 1/3 cup dried cranberries
  • 3 tbsp tomato paste
  • Salt to taste (I added a bit extra to balance out the tartness from the cranberry & tomatoes)
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper (optional, to make it spicy)
  • 1 tsp cumin powder
  • 1 tbsp curry powder
  • 6-8 curry leaves


(For Dosa)

  1. Wash the quinoa and lentils and soak it in the boiling water for about 2 hours.
  2. Grind it to a fine paste without draining, while using minimal liquid required. The batter needs to be as thick as your average pancake batter.
  3. Add the salt, cumin and ginger-garlic paste to the batter and mix. (Doesn’t need any fermentation)
  4. Heat a dosa/crepe pan and spread out a ladle full of batter in a thin circle and cook it on medium.
  5. Spread some butter/ghee using a spatula once semi set and let it brown.
  6. At it begins to loosen around the edges, roll and serve hot with the chutney.
  7. Follow a YouTube video if you’re a first timer.

(For Chutney)

  1. Mix all the ingredients in a saucepan.
  2. Add just enough water to cover the cranberry mixture and let it cook for 3-4 minutes.
  3. I added a couple of ice cubes at this point to hurry up the cooling process and water it down to ketchup consistency (I have no patience)
  4. Grind to a fine paste and serve with the dosa.

3 thoughts on “Keep on rollin!

  1. This dish sounds cool. Nobody even dares to add a twist to the classic Veg South Indian offerings in the market here.


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