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.
- 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
(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
- Wash the quinoa and lentils and soak it in the boiling water for about 2 hours.
- 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.
- Add the salt, cumin and ginger-garlic paste to the batter and mix. (Doesn’t need any fermentation)
- Heat a dosa/crepe pan and spread out a ladle full of batter in a thin circle and cook it on medium.
- Spread some butter/ghee using a spatula once semi set and let it brown.
- At it begins to loosen around the edges, roll and serve hot with the chutney.
- Follow a YouTube video if you’re a first timer.
- Mix all the ingredients in a saucepan.
- Add just enough water to cover the cranberry mixture and let it cook for 3-4 minutes.
- 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)
- Grind to a fine paste and serve with the dosa.